Farro Salad with Roasted Onion, Toasted Pine Nuts, Currants & Greens
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Nutty farro salad with roasted onion, toasted pine nuts, currants, and tender greens dressed in balsamic vinegar and mustard. A hearty, textured salad that's equally good served warm or cold.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 red onion, diced
- olive oil
- kosher salt
- 1 cup of semi-pearled farro, see note above
- 2 tablespoons dried currants — I use Zante currants
- white balsamic vinegar
- 2 tablespoons (or more) pine nuts or any nut you like
- a handful or more of mustard greens (about 2 loosely packed cups) — If you can’t find mustard greens, arugula or spinach or any green that can stand up to some heat without completely wilting will do. Add as many greens as you want as well — I tend to go overboard on the greens
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 817mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 904mg
- Calcium
- 115mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 817MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.