Arugula, Farro and Pistachio Salad with Raspberry Vinaigrette
Recipe type: Salad
Serves: 4
Are you and your family bored with the same 'ol green salad night after night and day after day? Shake things up with this flavor-filled salad combo of peppery arugula, hearty farro, creamy goat cheese, crunchy pistachios, luscious avocados, carrots, chickpeas -- one of my favorite pulses --and fiber-filled frozen raspberries.
  • 1¼ cups frozen raspberries, thawed, divided
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoon pure maple syrup
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • A few cranks of freshly ground black pepper
  • 4 packed cups arugula
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup cooked farro
  • 1 medium carrot, shredded on the large holes of a box grater
  • ½ ripe avocado, cut into thin slices
  • 2 ounces goat cheese, crumbled
  • ¼ cup roasted shelled pistachios
  • Zest of half a lemon, optional
  1. To make the vinaigrette, place 1 cup of the raspberries in a mini food processor or blender and blend until pureed. Add the olive oil, lemon juice, maple syrup, mustard, salt, and pepper and blend until well combined. Season with additional salt and pepper to taste. Set aside.
  2. Arrange the arugula, chickpeas, farro, carrot, avocado, goat cheese, pistachios, lemon zest as desired, and the remaining raspberries in a large bowl and toss gently to combine.
  3. Drizzle with the vinaigrette and toss or serve with the dressing on the side.
Each delicious serving has 60% vitamin A, 35% vitamin C, 10% calcium, and 10% iron. The dressing yields about ⅔ cup.
Nutrition Information
Serving size: ¼th salad with dressing Calories: 340 Fat: 17g Saturated fat: 4g Carbohydrates: 38g Sodium: 250mg Fiber: 9g Protein: 11g
Recipe by Lizs Healthy Table at