The Supergrain that Makes Your Salad Healthier and Yummier

The key is adding farro, a deliciously nutty grain full of protein. These salads satisfy Carla Hall, even when she's starving. You'll love them too.

"I cook up lots of farro this time of year: Not only is it nutritionally awesome, but it's really filling and has a great neutral flavor that's a blank canvas for anything," says Hall. "I like to make a big batch and eat it for days. I think the reason so many people quickly fall off the healthy-eating bandwagon is because they're taking all of the goodies out of their diet. Not with these salads--they're a little sweet, a little salty, cheesy, and so delicious."

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Fennel and orange farro salad

Prep time: 10 minutes
Cooking time: 30 minutes

2 cups farro, rinsed
3¼ tsp salt
2 oranges
¼ cup extra-virgin olive oil
1 Tbsp Dijon mustard
1 Tbsp honey
½ tsp freshly cracked black pepper
2 small fennel bulbs, cored, thinly sliced, plus 2 Tbsp top fennel fronds
2 cups baby arugula, packed
½ cup crumbled Pecorino Romano
2 Tbsp chopped parsley

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1. Combine farro with 2 tsp of the salt and 6 cups water in a medium pot. Bring to a boil; simmer until tender, about 30 minutes, stirring occasionally. Drain farro and spread on a baking sheet to cool.

2. Meanwhile, juice 1 of the oranges and add juice to a large bowl along with olive oil, mustard, honey, pepper, and remaining 1¼ tsp salt; whisk to combine. Cut away the peel and pith of the other orange. Working over the bowl, cut along both sides of each segment to release the segments into the bowl.

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3. Add fennel slices and fronds, arugula, Pecorino Romano, parsley, and cooled farro to bowl; toss to combine. Serve, or store airtight in fridge up to 3 days.

Makes 6 servings. Each serving: 405 cal, 13 g fat, 14 g protein, 62 g carb.

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