Made it through Christmas!  I know I’m not unique in this feeling… but for sure I’m two parts depressed it’s over. And one part thrilled to get back to normalcy and self control. (I’m reading that wondering how that makes sense… like why I’m made up of three parts… but whatever.)  Part of my normalcy of course is my familiar and happy foods… things I LOVE to eat but that also make me feel good. The BEST combination and for sure the way I think most of our eating should be!  This salad fits RIGHT in those parameters … nestled in all cozy and delicious.

Farro, Arugula Salad with Lemon and Herbs- Macro Friendly www.lillieeatsandtells.com

So a couple of months ago my friend had her annual Favorite Things Party which is like one of the only parties I like going to. (There’s always more stress involved in deciding what to wear than fun had.  I think it’s an introvert issue? Which I’ve diagnosed myself as in my adult- years. Who knew.)

Anyway… ANOTHER close friend brought Charlie Bird’s Farro Salad from NY Times… and it was the most amazing salad. The kind I couldn’t get out of my head. Like I brought a salad too but I didn’t want anything to do with my own… just this. Is was so fresh and perfect.. full of farro (my favorite grain for salads… super thick and chewy and so easy to cook), TONS of fresh herbs which are KEEEEEY, and a really pure, SIMPLE lemony, olive oil dressing.   The kind I’ll admit I really miss since counting macros. There’s nothing quite like all that golden olive oil.

 

Farro, Arugula Salad with Lemon and Herbs- Macro Friendly www.lillieeatsandtells.com

BUT– I knew if I wanted to be able to get my fix of this at home regularly, I’d have to try and lighten it up. EVEN though it’s a beautiful nutrient dense, “healthy” salad by almost all standards, I know by now what a heavy hand of olive oil, parmesan, pistachios, and grains can do to my macro-budget.  It just ADDS UP.

Farro, Arugula Salad with Lemon and Herbs- Macro Friendly www.lillieeatsandtells.com

So here I have it.  All of the flavors I couldn’t get out of my head. But done in proportions that won’t break the bank.  Not even close. I won’t always do the same numbers…  if I’ve got room for more fat or more carbs, for sure I’ll bulk up the farro or drizzle in more olive oil because those things are DELICIOUS! But here’s a safe starting point I know I can always bury my face in and come out with plenty of room for dessert.

Farro, Arugula Salad with Lemon and Herbs- Macro Friendly www.lillieeatsandtells.com

Farro, Arugula Salad with Lemon and Herbs

It’s ALL about the fresh herbs in this salad.  The lemon makes it so vibrant and the farro so chewy and interesting. I’m obsessed.  If you’re not watching your fat, make the real NY Times version here. It’s so olive oily and amazing! But this lightened up version is still a total winner.
Author Lillie
Prep Time 20 minutes
Cook Time 30 minutes
Servings 1
Calories 401 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 1/2 Tbs Olive Oil
  • 1 Tbs fresh lemon juice
  • Apple Cider farro 100 g cooked (see recipe below*)
  • Grated parmesan 7 g
  • 1 Tbs shelled pistachios
  • Arugula 50-75 g
  • 1 tbs fresh chopped parsley
  • 2-3 tbs fresh chopped basil
  • 2-3 tbs fresh chopped mint
  • Handful of halved cherry or grape tomatoes 40 g
  • A few thinly sliced radishes 15 g
  • Grilled Chicken Breast 100 g Any will do, like my basic weekly grilled chicken.
  • Flakey salt for finishing

For the farro:

  • 1 cup farro I buy mine at Trader Joes… but you should find it with the grains at most stores
  • 1/2 cup apple cider
  • 2 tsp kosher salt
  • 2 bay leaves
  • 2.5 cups water or you can sub in some chicken stock for more savory flavor.

Instructions

  • In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2.5 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. If farro seems tender and there’s too much liquid, just drain like pasta. Let it cool, then discard bay leaves.
  • In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add 100 grams of the cooked farro, cheese and pistachio nuts and mix well. You can do this part ahead of time. Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.  Add more fresh squeezed lemon if you need more dressing. And more olive oil if you’ve got room for more fat!

Notes

  • The original calls for a lot more olive oil, and a much greater ratio of farro to greens. If you’ve got the room check out Charlie Bird’s Farro Salad. 
  • Feel free to make your farro just as the package directs, to simplify. But the added flavor from the apple cider, salt and bay leaves is worth it in my opinion!
  • The amounts above for all of the ingredients besides the farro are for your salad for one. You’ll have leftovers of farro for repeat salads throughout the week! Or to share if you’re into that.  And if you’ve got plenty of carbs, add more to your salad. The original is more of a farro salad with a bunch of herbs and some greens added in… amazing.

Nutrition

Calories: 401kcalSaturated Fat: 1.3gFat: 14gProtein: 32.4gCarbohydrates: 36.3g

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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