Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0
Farro Salad
NUTRITION · PER SERVING50M COOK
CAL 37%·PRO 34%
CARBS 104G56% OF CAL
15G FIBER3G ADDED20G INTRINSIC66G OTHER23G TOTAL SUGAR
FAT 34G41% OF CAL
3G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall salad of nutty farro, pears, hazelnuts, and peppery arugula dressed with apple cider vinegar and maple syrup. Satisfying and seasonal.
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Nutrition & ingredients
Ingredients
serves 4- 2 cups dry farro
- ¼ cup olive oil
- ⅛ cup apple cider vinegar
- ⅛ cup orange juice
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
- ½ cup crushed roasted hazelnuts
- 3 large ripe pears- sliced
- handful or two baby arugula ( or sub lacinato kale)
- 1 ½ ounces shaved or grated Romano Cheese ( optional, but delicious)
At a glance
PER SERVING · TIME 50M
CAL 37%·PRO 34%
CARBS 104G56% OF CAL
15G FIBER3G ADDED20G INTRINSIC66G OTHER23G TOTAL SUGAR
FAT 34G41% OF CAL
3G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 298mg
- Total sugar
- 23g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 821mg
- Calcium
- 89mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 298MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.