Farro and Melon Salad with Prosciutto
A delicious blend of nutty farro, sugar snap peas, arugula, toasted seeds and balled cantaloupe. Tossed with a light white balsamic dressing and served with slices of prosciutto and a sprinkle of feta.
Servings: 4 -6 servings
Calories: 397kcal
Ingredients
- 1/3 cup olive oil
- 1/4 cup white balsamic vinegar
- 1 tbsp honey
- 2 tsp thyme
- 1 tsp dijon mustard
- 3/4 tsp salt
- 1/4 cup pumpkin seeds
- 2 tbsp sunflower seeds
- 3 cups cooked farro chilled*
- 2 cups cantaloupe scooped with a melon baller
- 1/2 cup sugar snap peas thinly sliced
- 2 cups arugula
- 3 oz prosciutto
- Feta for serving optional
Instructions
- Heat a large skillet over medium low heat. Add the pumpkin and sunflower seeds in an even layer. Toast for 5-8 minutes, tossing occasionally until golden brown and popping. Set aside to cool.
- To make the vinaigrette, add all ingredients to a jar with a tight fitting lid and shake to combine.
- In a large bowl, add the chilled farro, cantaloupe, snap peas, toasted seeds and arugula. Toss with the balsamic vinaigrette and serve chilled or at room temperature with slices of prosciutto and crumbled feta.
Notes
*leftover cooked farro is best for salads because it won’t get mushy. Ideally cook the day before and chill overnight or for at least a couple hours.
Nutrition
Serving: 1/6 recipe | Calories: 397kcal | Carbohydrates: 50g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 14mg | Sodium: 920mg | Fiber: 8g | Sugar: 16g