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Farro Fennel Salad

Prep Time 15 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 319kcal

Ingredients

  • 1/3 cup Farro
  • 1 bulb Fresh fennel bulb chopped
  • 2 tsp Extra-virgin olive oil
  • 4 Wonton wrappers cut into strips
  • 2 cups Tuscan Kale chopped
  • 1 Orange peeled and cut into chunks
  • 1/4 cup Cucumber chopped
  • 1/4 cup Carrots shaved
  • Sesame seeds garnish

Dressing

  • 1/2 tbsp Sesame oil
  • 1 tbsp Reduced-sodium soy sauce
  • 1 tsp Rice wine vinegar
  • 1/4 tsp Dijon mustard
  • 1/2 tsp Fresh ginger grated
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees.
  • Cook the farro according to the instructions on the package. Once cooked, drain well if needed and place in a large bowl to cool. Season with salt and pepper to taste.
  • Toss the fennel with half of the olive oil and season with salt and pepper. Place on a foil lined baking sheet and cook in the oven until nicely browned and tender. Once cooked remove from the oven and add to the bowl with the farro.
    Spread the wonton strips out on the baking sheet and cook in the oven until golden brown. Remove and set aside.
  • In a bowl, whisk the dressing ingredients together until fully combined.
  • Mix the farro, fennel, kale, orange, cucumber, carrot, and dressing together. Season with salt and pepper to taste.
  • Garnish with wonton strips and sesame seeds.

Nutrition

Calories: 319kcal | Carbohydrates: 55g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 443mg | Potassium: 903mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5097IU | Vitamin C: 76mg | Calcium: 141mg | Iron: 3mg