Farro Salad Recipe with Sun-Dried Tomatoes, Spinach & Cashews

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup farro
• 2 cups water
• 1 oz. sun-dried tomatoes (not in oil), thinly sliced (about 1/4 cup)
• 2 cups (packed) fresh spinach, thinly sliced
• 1/4 cup raw cashews, split in half
• 5 large basil leaves, thinly sliced
• 1 1/2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1/8 tsp salt
• 1/8 tsp ground pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring the water to a boil in a saucepan, add the farro, reduce the heat to low, cover and simmer 15 minutes until tender but still chewy. Drain any remaining liquid.

2. While the farro cooks, put the sun-dried tomatoes in a small bowl, cover with boiling water and let soak 5 minutes. Drain well and pat dry.

3. Toast the cashews in a dry skillet over medium heat 2 to 3 minutes, shaking often, until lightly golden. Set aside to cool.

4. Whisk the lemon juice, olive oil, salt and ground pepper together in a large bowl.

5. Add the warm farro to the dressing and toss so it absorbs the flavors. Let it cool for 5 minutes.

6. Add the tomatoes, spinach, basil and cashews to the farro and toss gently. Serve at room temperature or chill before serving.