We spent the long weekend in northern Wisconsin with our best friends, and it was absolutely amazing. Fall colors, fun games, and even some wine tastings in Door County! However, by the time we got back all I wanted was a boatload of veggies and absolutely no butter. I was SO glad I had planned this meal for lunches, because it’s full of so many different textures and flavors, and just packed with veggies. Yes, there’s still a little bacon and feta – it’s still a salad and we just have to jazz that up a little bit – but this salad (or grain bowl, if you prefer) is a perfect healthy lunch, especially now that the weather is most definitely screaming “fall is here!”.
Nutrition, Soul, Time
2 T balsamic vinegar
2 T apple cider vinegar
3 T plain Greek yogurt
2 T olive oil
1 cup farro
6 strips thick cut bacon
12 oz cherry or grape tomatoes
1 can garbanzo beans
3 cups arugula
4 oz feta cheese
Salt and pepper
- Whisk together balsamic vinegar through olive oil. Season with salt and pepper, set aside.
- Bring 2.5 cups of salted water to a boil. Add farro, reduce heat to low and let simmer about 25 minutes (until farro is tender and all water is absorbed) – stir occasionally.
- Preheat oven to 375F. Place bacon on baking sheet and bake about 10 minutes.
- Remove bacon from baking sheet, add tomatoes, and bake about 12 minutes until tomatoes are starting to burst.
- While tomatoes are baking, chop up bacon and drain garbanzo beans.
- Combine arugula, garbanzo beans, bacon, tomatoes, and farro in a large mixing bowl. Toss with dressing and top with farro.