One of my patients has been mentioning some awesome sounding Farro salads that he made for meal prep, so I wanted to try my own version this week! This salad is vegetarian-friendly, but still provides a great source of protein and fiber, so it’s super filling This would make a great Meatless Monday meal prep for this upcoming week
⬇️ Also, look below to see what’s always happening in the background of my food pics
Calories per serving: 356 cal
Protein per serving: 11 g
Carbs per serving: 43 g
2 cups cooked and cooled Farro
3 cups raw kale
8 oz sweet potato (peeled and diced)
4 oz crumbled goat cheese
2 tablespoon olive oil
2 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
½ teaspoon rosemary
½ teaspoon garlic powder
¼ teaspoon black pepper
½ oz dried cranberries
1. Cut and peel sweet potatoes. Line baking sheet with aluminum foil and spray with olive oil spray. Put potatoes on pan and spray with oil. Bake at 400 for 15-20 mins (mixing potatoes around half way though).
2. While potatoes are cooking, cook Farro according to package directions and set aside to cool to room temperature. Rinse and dry kale, then set aside.
3. Prepare vinaigrette by mixing olive oil, balsamic vinegar, Dijon mustard, rosemary, garlic powder, and pepper in a small bowl. (Should make about 6 Tbsps).
4. When potatoes are done, remove from oven and allow to cool. Add to large bowl with kale, Farro, and goat cheese and mix. Separate into 4 servings, then serve each with 1.5 tablespoon vinaigrette, sprinkle with cranberries and enjoy!