Radish and Goat Cheese Farro Salad Bowl

Directions

1. 1
   Meanwhile, cut the radishes. Quarter half of the radishes, then cut the remaining radishes into thin rounds; set both aside. When the farro is ready, drain and transfer to a large bowl; set aside.
2. 2
   Heat the oil in a medium skillet over medium heat until shimmering.
3. 3
   Add the quartered radishes and garlic, season with salt and pepper, and saut until the radishes just begin to brown and are tender but still crisp, 4 to 5 minutes.
4. 4
   Remove from the heat and whisk in the lemon juice and mustard.
5. 5
   Pour the mixture over the farro and toss to combine.
6. 6
   Add the arugula and radish rounds. Toss to combine and season with salt and pepper as needed.
7. 7
   Let sit 20 minutes, tossing occasionally, to cool and let the flavors combine. Fold in the goat cheese and serve warm or at room temperature.Recipe Notes
8. 8
   Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.Print Recipe
9. 9
   Show Nutritionbalancedhigh-fibervegetarianpescatarianegg-freepeanut-freetree-nut-freesoy-freefish-freeshellfish-freepork-freered-meat-freealcohol-free
10. 10
    Per serving, based on 6 servings. (% daily value)Calories351Fat14.6 g (22.5%)Saturated5.6 g (27.9%)Trans0 gCarbs44.1 g (14.7%)Fiber7.5 g (30.1%)Sugars5.5 gProtein14.7 g (29.4%)Cholesterol13.8 mg (4.6%)Sodium186.6 mg (7.8%)