Herby Grilled Peach Salad with Warm Farro
Trying to make the most of these last couple of weeks of summer like we are? Look no further than the fruit section of your local market (or farmers market) to stock up on those juicy summer peaches! We love the balance of flavors and textures in this Herby Grilled Peach Salad served on a bed of warm farro, sprinkled with crunchy radish, chopped dates, shaved almonds, and tossed in a homemade maple mustard vinaigrette.
Salad prep notes: You can swap the greens and/or herbs with your greens and herbs of choice, though if you’re going with our version, we highly suggest that you massage your kale during salad prep! This step helps break down the enzymes for soft and tender leaves. You can read more about the benefits of massaging your uncooked kale via this article. For the farro, we recommend cooking it prior to prepping the salad, so you can allow it to cool down slightly before plating. For farro cooking tips & instructions, you can check out this link.
Herby Grilled Peach Salad with Warm Farro
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Maple Mustard Dressing Recipe Yields: approx. 4 oz
Salad Recipe Yields: 2 hardy salads. Double the recipe if you’re making this for 3-4 people.
Ingredients for dressing:
2 tsp spicy grainy mustard
1/3 cup olive oil
2 Tbsp maple syrup (preferably grade A)
1 tsp apple cider vinegar
dash of salt & pepper
Ingredients for salad:
1 cup arugula (about 1 handful)
2 cups chopped and massaged kale
2 cups mixed herbs, chopped (we’re using dill & mint)
1 peach, sliced and grilled in butter (sliced raw peaches are perfectly fine, too!)
1-2 dates, cut into chunks
1 cup cooked farro (cooked in vegetable broth for extra flavor)
1 garlic clove, minced
Garnishes:
shaved almonds
thinly shaved radishes
Directions:
Step 1
Make the dressing: Add all ingredients into a jar and shake vigorously.
Step 2
In a large bowl, combine all of the salad ingredients minus the grilled peaches and farro. Toss with a few tablespoons of your homemade dressing, making sure all the greens are evenly coated.
Assemble
On two large plates (or wide bowls), divvy out 1/2 cup of farro per plate. Add the dressed salad ingredients on the farro, then top with the warm grilled peaches.
Enjoy!
Photography, Food Styling, and Recipe Development by Renee Sandoval
