Meatless Monday: Farro, radicchio and pear salad with lemon-basil vinaigrette

I’ve fallen for farro. It’s a versatile and healthy whole grain with a chewy texture and slightly nutty taste. Not only is it good for you (think protein and fiber, among other things), but farro makes a great base to amp up a salad like this one.

I love this recipe for farro, radicchio and pear salad with lemon-basil vinaigrette because there are so many flavors tossed together. Radicchio has a slightly bitter taste, and in this salad, the pear adds enough sweetness for a perfect balance.

The vibrant flavors don’t stop with the radicchio and pears. I’ve added a dressing with the right amount of herb and citrus freshness to lighten things up.

Farro, radicchio and pear salad with lemon-basil vinaigrette

This salad gets its heartiness from farro. Cooking time for farro is about 30 minutes, so while you’re making it for this salad, go ahead and make a double batch. You’ll be able to refrigerate it and then use it in the next few days for another recipe.

Serves 4

Prep time: 5 minutes | Cook time: 25 minutes | Rest time: 15 minutes | Total time: 45 minutes

Ingredients:

For the dressing

• 2/3 cup olive oil
• 1/3 cup lemon juice
• 1 garlic clove, minced
• 2 tablespoons Dijon or brown mustard
• 4-6 fresh basil leaves, cut into ribbons
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the salad

• 1 cup uncooked farro
• 1 small head radicchio, bottom of the stem cut off, leaves cleaned, dried and torn into bite-size pieces
• 2 ounces mixed greens
• 2 pears, cored, cut into thin, 3-inch slices
• 1/4 cup toasted walnuts, chopped

Directions:

For the dressing

1. Combine all the ingredients except for the basil. Whisk to combine. Taste, and adjust the seasoning as needed. Add the basil.
2. Refrigerate until ready to serve.
3. Mix well before serving.

For the salad

1. Cook the farro according to the package directions. Cool to room temperature when finished.
2. To a large serving bowl, add the cooled farro, radicchio leaves, mixed greens and pears. Gently toss to combine.
3. Drizzle the dressing around the sides of the serving bowl. Toss to coat, and sprinkle the walnuts over the top of the salad.
4. Serve immediately.

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More Meatless Monday recipes

Baked black bean and green chile taquitos
Savory chickpea and sweet potato hand pies with spicy mint sauce
Warm ratatouille wraps with gooey Brie cheese