Ingredients

  • 4 cups baby spinach leaves
  • 2 cups blueberries
  • 2 cups pearled farro
  • 1 fennel bulb, trimmed, halved, cored, and very thinly sliced
  • 8 ounces goat cheese, crumbled
  • 1 bunch green onions, thinly sliced (1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1/4 cup lemon juice
  • 1 teaspoon finely shredded lemon peel
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon snipped fresh oregano
  • 1/4 teaspoon freshly cracked black pepper
  • 1 cup roasted, salted pistachios, coarsely chopped
  • 3 shallots, finely chopped

Ready In 45 Minutes

Servings: 10

Cooking Instructions

Step 1

  • In a large saucepan heat 1 tablespoon olive oil over medium heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add 2 of the shallots; cook and stir until translucent, 3 to 5 minutes.
  • INGREDIENTS:
  • Length: 3 minutes

Step 3

  • Add farro; cook and stir 1 minute more.
  • INGREDIENTS:
  • Length: 1 minutes

Step 4

  • Add broth; bring to boiling. Reduce heat. Simmer, covered, until farro is soft but still chewy in the center, about 15 minutes. Rinse with cold water; drain.
  • INGREDIENTS:
  • Length: 15 minutes

Step 5

  • Let cool.

Step 6

  • Meanwhile, for dressing, in a screw-top jar, combine 1/2 cup olive oil, lemon peel, lemon juice, remaining shallot, oregano, salt, and pepper. Shake to combine. Toss half of the dressing with the farro. Cover and chill remaining dressing until serving time (let stand at room temperature about 30 minutes before serving if chilled).
  • INGREDIENTS:
  • Length: 30 minutes

Step 7

  • In an extra-large serving dish combine farro mixture, spinach, blueberries, fennel, green onions, pistachios, and goat cheese. Cover and chill up to 24 hours. To serve, pour remaining dressing over layers; toss to coat.
  • INGREDIENTS:
  • Length: 1440 minutes