1/2 cup (125 mL) farro
1/4 cup (60 mL) plain yogurt
2 tbsp (30 mL) E.D.SMITH® Triple Fruits Peach Mango Orange
1 tbsp (15 mL) cider vinegar
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) finely chopped chives
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) each toasted sliced almonds and pumpkin seeds
1 cup (250 mL) packed baby arugula
1/3 cup (75 mL) cooked sliced beets
2 tbsp (30 mL) crumbled goat cheese
2 tbsp (30 mL) pomegranate seeds
- Bring water to boil in saucepan; cook farro according to package directions. Drain and set aside.
- Meanwhile, whisk together yogurt, fruit spread, vinegar, oil, chives, mustard, salt and pepper. Set aside.
- Toss together 1/2 cup (125 mL) cooked farro, almonds, pumpkin seeds and 2 tbsp (30 mL) yogurt dressing. Place arugula on serving plate; top with farro mixture, beets, goat cheese and pomegranate seeds. Drizzle with extra dressing. (Refrigerate leftover farro and remaining dressing for another use.)
Per 1 recipe: Calories 680, Fat 28g, Saturated Fat 6g, Cholesterol 20mg, Sodium 850mg, Carbohydrate 91g, Fibre 14g, Sugars 28g, Protein 24g
- Substitute any leftover roasted root vegetables on hand for the beets if desired.