Recipe adapted from honestlyyum.com
Serves 2-4 people
Contents
Ingredients
For the salad
- 1 cup farro, cooked
- 1/2 cup cucumber, halved and sliced
- 1 cup cherry tomatoes , halved
- 1 1/2 cups watermelon, cubed
- 4 stalks kale, stems removed and finely chopped
- 3 cups arugula
- 2 sprigs mint, stems removed
- 1/4 cup spiced sunflower seeds, toasted
- 1/4 cup goat cheese, crumbled
- 1 lime
For the dressing
- 3 Tbs red wine vinegar
- 1 green onion, finely chopped
- 1 Tbs sugar
- 6 Tbs olive oil
- Salt and pepper to taste
For the spiced sunflower seeds
- 1/4 cup raw sunflower seeds
- Pinch of chile powder
- Pinch of cayenne pepper
- Pinch of salt
Directions
For the spiced sunflower seeds
Use a few drops of water to lightly wet the raw sunflower seeds and spread them out on a baking sheet. Sprinkle the spices and salt on the seeds and place in the oven at 325°F oven for about 10 minutes. Let cool.
For the dressing
Whisk together the vinegar, green onion and sugar. Slowly drizzle in olive oil, continuing to whisk. Add salt and pepper to taste.
For the salad
In a bowl, coat the watermelon with lime juice, then combine all the ingredients together in a large bowl. Add dressing as desired. Store leftover dressing in a sealed container in the refrigerator.
