Farro Salad with Swiss chard
8 oz Farro (available at Seasons Taproom)
1 small yellow zucchini, diced
3 large Swiss chard leaves, chopped
3 scallion,s chopped
2 small (golf ball size) pickled red beets, chopped
1 1/2 Tbsp. roasted sunflower seeds
3 Tbsp. Seasons Frantoio Extra Virgin Olive oil
3 Tbsp. Seasons Tangerine Balsamic vinegar
Seasons Thai Ginger Salt, to taste
In a small pan, heat 1 Tbsp. Seasons Frantoio EVOO and sauté chopped scallions for 1 minute, add Swiss chard and sauté for about 3 minutes or until the Swiss chard is soft. Set aside to cool.
Cook farro following package directions. Let it cool. Place the farro, swiss chard, scallions, sunflower seeds, chopped red beets and chopped yellow zucchini in a bowl.
In a small bowl, whisk together 2 Tbsp. Seasons Frantoio EVOO, 3 Tbsp. Seasons Tangerine Balsamic vinegar and Seasons fused Thai ginger salt.
Drizzle over farro salad and toss well to combine. Serve cool.