Pharmacy Notices
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
Recommended For:

Rheumatoid Arthritis

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  • Instructions & Tools

    Instructions

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Ingredients

  • 8 Servings
  • 607 Calories
  • 38g Fat
  • 54g Carbs
  • 12g Protein
  • 60-65 Mins Total Time
  • – Salad –
  • 1 package (17 oz.) Farro
  • 1 Cup Slivered Almonds
  • 3 Cups Arugula
  • ½ Cup Dried Cherries
  • ¼ Cup Goat Cheese, optional
  • – Dressing –
  • ⅔ Cup Golden Balsamic Vinegar
  • 2 Tbsp Fresh Ginger, peeled and diced
  • 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

Farro

Farro is a whole grain that contains both plant-based protein and fiber. The high amounts of fiber help to lower cholesterol levels and protect the heart from heart disease.

Arugula

Arugula is a leafy green vegetable that contains vitamin K to help with bone and heart health, and antioxidants that may help fight arthritic inflammation.

Ginger

Ginger is a powerful antioxidant that has been shown to reduce nausea and may help relieve muscle pain and soreness.

Turmeric

Turmeric contains high amounts of antioxidants and has been known to fight inflammation. It may also help lower pain from arthritis and contribute to a healthy cardiovascular system.

Instructions

  • 8 Servings
  • 607 Calories
  • 38g Fat
  • 54g Carbs
  • 12g Protein
  • 60-65 Mins Total Time
  • 1

    Preheat Oven Preheat oven to 375°F.

  • 2

    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.

  • 3

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

  • 4

    Prepare Salad Dressing Combine all 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 of ginger or turmeric. Slowly whisk the olive oil into the mixture. Set aside.

  • 5

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

  • 6

    Mix Together Using tongs, mix the contents until evenly combined and enjoy!

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

What You’ll Need

  • Measuring Cups

  • Measuring Spoons

  • Blender

  • Strainer

  • Whisk

  • Small & Large Mixing Bowls

  • Large Pot

  • 2 Cookie Sheets

  • Aluminum Foil

  • Tongs

Allergen Swap

RA Cooking Tips

  • Ginger & Turmeric

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

  • Dressing

    To limit the use of hands when preparing the dressing, swap out the whisk and mixing bowl for an immersion blender. Be sure to use a tall bowl to blend together the ingredients to avoid splatters.

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