Rainbow Salad with Pineapple Vinaigrette
A fiber packed salad with a sweet tangy dressing
Recipe Summary
Prep Time
10 mins
Total Time
30 mins
Serves
4
Calories
279
Ingredients
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1 cup farro
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1/4 cup basil, finely chopped
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2 tbsp olive oil
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2 tbsp white balsamic vinegar
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1 tbsp agave nectar
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1/2 tsp sea salt
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4 cup arugula
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1/2 cup red onion, thinly sliced
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1/4 cup dried cranberries, chopped
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1/4 cup golden raisins
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2 tbsp shelled pumpkin seeds
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1 cup carrot(s), shredded
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1/4 cup parmesan cheese, shredded
Steps to Sunshine!
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Cook farro according to package directions. Pour farro in a colander and run under cold water to cool completely.
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Whisk pineapple juice, basil, olive oil, vinegar, agave and salt together in a small bowl until well blended; set aside.
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Assemble remaining ingredients in a large mixing bowl. Add vinaigrette mixture to salad bowl and toss gently to combine
