Honey Mustard Broccoli Farro Bacon Salad
Honey Mustard Broccoli Farro Bacon Salad
I love serving this nutrient-dense whole grain and veggie-centric salad with grilled meats in the summer. Leftovers also make a satisfying cold lunch with the addition of some cooked and shredded chicken. Fair warning: This salad tastes best on the first day it is made when the nuts and bacon are still at their crispy crunchy best. If you wanted to use this for meal prep, I would suggest keeping the components separated and mixing with dressing just before eating.
Makes: about 6 cups
Prep time:
Total time:
Ingredients:
- 4 ounces thin sliced bacon
- 5 tablespoons apple cider vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons honey
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon onion powder
- 3 tablespoons olive oil
- 12 ounces broccoli florets, roughly chopped
- 2 cups cooked and cooled farro
- ½ cup dried cranberries
- ½ cup roasted cashews, roughly chopped
- ¼ medium red onion, small diced
Directions:
- Heat oven to 375°F.
- Line a baking sheet with parchment paper and lay bacon in a single layer. Bake for 15-20 minutes or until crispy. Drain briefly on paper towels and crumble into bite size pieces.
- Meanwhile, in a glass measuring cup or small bowl whisk together vinegar, mustard, mayonnaise, honey, garlic powder, salt, and onion powder. Slowly drizzle in the olive oil while whisking constantly, until the mixture comes together.
- In a mixing bowl combine broccoli, farro, cranberries, cashews, bacon, and onions. Add the dressing and toss to combine. Adjust seasoning to taste with salt and pepper.
- Refrigerate until serving.
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