I decided if I have to go back to work today, I should pack lunch in style.
Don’t get me wrong, I love my day job. It’s a dream job in nearly every way… But it requires that I get out of bed and be showered and dressed and fully caffeinated and on the road before 7am. It’s been lovely not to get up before dawn over the past couple of weeks and lounge about in my jammies for a few extra hours reading and puttering about the kitchen. But the holidays are officially over, and it’s back to reality.
So, I set about to create a fabulous little salad to pack in my tin. I love the apple/celery/walnut/raisin combo of a Waldorf Salad, but I imagined a super-healthy update packed with some of my favorite winter flavors. Farro, my new current grain crush, would play the starring role, with beets and parsley supporting. Feta added a tangy counterbalance to the apples and beets. Oh, and I found blood oranges at the local market yesterday, so I tossed the entire creation in a fabulous blood orange vinaigrette.
This my friends, is an absolutely delicious salad. It succeeds in making healthy eating fun. And believe me, after weeks of feasting, it’s time for healthy eating around here.
There is just one tiny problem.
Not sure whether to blame the beets or the blood orange vinaigrette (or both!), but once mixed together, the entire creation turned a bit pink. Blush, rose, even Rosé… but I’m afraid it wouldn’t win any beauty awards on a buffet.
But it is quite a happy addition in a lunch box.
Happy Monday and back to reality, my friends.
- 1 cup dried farro
- 1½ cups beets, finely diced
- 1½ cups apples (I used Honeycrisp), finely diced
- ½ cup chopped walnuts
- ¾ cup crumbled feta cheese
- ¼ cup golden raisins
- ¼ cup celery, finely diced
- ¼ cup parsley, finely chopped.
- Blood Orange Vinaigrette
- 4 tablespoons olive oil
- 4 tablespoons freshly squeezed blood orange juice (from about one orange)
- the zest of one blood orange - about 1 teaspoon
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- salt and freshly ground black pepper
- Combine the farro with three cups of water in a small saucepan. Bring to a light boil, and boil for 15-20 minutes. Drain and set aside.
- While the farro is cooking, make the vinaigrette by placing all the ingredients in a small mason jar and shaking until well combined.
- Make the salad:
- In a large serving bowl, mix the farro and dressing together, until the farro is well coated.
- Add the beets, apples, walnuts, feta cheese, golden raisins, celery and parsley and mix to combine.
- Serve and enjoy!