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Late Summer Peach Salad

August 19, 2016

Back in September, I shared my favorite strawberry salad with the wonderful people at the Yoga Foundation of Fredericksburg.  With an abundance of peaches in my CSA box yesterday, I decided to see if the recipe could double as a late summer salad as well.  The peaches were a delicious substitute!  I also added some spicy pecans to balance the sweetness of the peaches. 

A quick tip for cooking your grains:  always make double or triple the amount!  You can freeze the extra batch in one cup portions to be used later in the week in salads, soups and rice bowls. 
 

Print Recipe
Late Summer Peach Salad with Farro and Goat Cheese Dressing
This salad is super flexible! You can change the greens, the grains, the fruit or the pecans and still have a delicious combination. Remember, a recipe is just an idea! Personalize it with your favorites.
Course Salad
Cuisine Salad
Keyword dressing, farro, peach, salad
Prep Time 20 minutes
Servings
cups
Ingredients
Course Salad
Cuisine Salad
Keyword dressing, farro, peach, salad
Prep Time 20 minutes
Servings
cups
Ingredients
Instructions
  1. Start the farro on the stove with a 2 ½ cup water to 1 cup farro ratio. Bring to a boil and simmer covered for 35 minutes. Remove from heat and allow to stand for an additional 10 minutes. If using a rice cooker, use a 3 cups water to 1 cup farro ratio and use the brown rice setting.
  2. Toast chopped or sliced almonds in a nonstick pan for 10 minutes on medium-low for 5-8 minutes shaking the pan frequently to prevent burning.
  3. Chop and mix greens in a beautiful serving bowl. Add sliced strawberries and blueberries, and gently toss. Make the dressing and mix it with the cooked farro.
  4. Top greens and berries with the creamy vinaigrette-soaked farro, feta, and toasted almonds.
  5. Serve with icy cold mint and strawberry infused water.
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