Pharmacy Notices
Lunch | Dinner | Side

Grain Salad with Arugula and Ginger Turmeric Dressing

  • 20-25 Mins

    Prep Time

  • 40 Mins

    Cook Time

  • 8

    Servings

  • 607 Calories
  • 38g Fat
  • 54g Carbs
  • 12g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 8 Servings
  • 607 Calories
  • 38g Fat
  • 54g Carbs
  • 12g Protein
  • 60 Mins Total Time
  • 1 Package (17 oz) Farro
  • 1 Cup Roasted, Slivered Almonds
  • 3 Cups Arugula, rinsed
  • ½ Cup Dried Cherries
  • ¼ Cup Goat Cheese, pasteurized
  • - Dressing -
  • ⅔ Cup Golden Balsamic Vinegar
  • 2 Tbsp Fresh Ginger, peeled
  • 2 Tbsp Fresh Turmeric, grated
  • 3 Tbsp Whole Grain Mustard
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • ½ Tsp Pepper
  • 1 Cup Extra Virgin Olive Oil
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Instructions

  • 8 Servings
  • 607 Calories
  • 38g Fat
  • 54g Carbs
  • 12g Protein
  • 60 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 2

    Preheat Oven Preheat oven to 375°F.

  • 3

    Prepare Farro Prepare farro according to package instructions. Once cooked, drain the water and spread evenly on a cookie sheet. Place in the fridge to cool.

  • 4

    Toast Almonds While the farro is cooking, place the slivered almonds on an aluminum foil lined cookie sheet and toast in the oven for 6-8 minutes, or until golden brown in color.

  • 5

    Prepare Salad Dressing Combine all dressing ingredients, except the olive oil, into a blender. Puree on high until smooth. Pour contents into a bowl using a mesh strainer to collect any large pieces. Slowly whisk the olive oil into the mixture. Set aside.

  • 6

    Combine Ingredients In a large mixing bowl, combine the cooled farro, toasted almonds, arugula, dried cherries, and goat cheese. Drizzle with the dressing.

  • 7

    Mix Contents Using tongs, mix contents until evenly combined.

  • 8

    Refrigerate Salad Refrigerate salad within 2 hours. Salad will keep in the fridge for up to 2 days.

  • 9

    Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.

Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Allergen Swap

  • NNuts

    Replace the slivered almonds with sunflower seeds

  • GGluten

    Replace the farro with brown rice

  • DDairy

    Omit the goat cheese

Fatigue Buster

  • Use Dried Spices

    Fresh ginger and turmeric can be substituted for dried versions to omit the use of a blender. Use 1 Tsp of each instead of the above 2 Tbsp. Add more, as needed.

  • Ask for Assistance

    Ask a friend or family member to help prepare this salad.

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