Disclosure: This blog post is sponsored by Unilever. Thank you for supporting the brands that make this blog possible.
This Warm Farro & Arugula Salad is a bowl of gorgeous spring ingredients over a bed of whole grain farro, topped with shaved parmesan cheese, black pepper and Sir Kensington’s® Golden Citrus Vinaigrette.
I’m truly honored to announce that I’m partnering with Unilever® in 2019 to act as one of their Agents of Change. Each year, Unilever picks a handful of Registered Dietitians to represent the brand and help spread their unique vision that food should taste good, feel good and be a force for good. The Agents of Change are:
- Inspired by a vision of a healthier, more sustainable future
- Passionate about nutrition, cooking, sustainability and using their platforms to create change
- Active in their community and seen as a positive role model
- Creators of nutritious, delicious recipes and share evidence-based dietary advice
It’s quite humbling to be considered a Dietitian that checks all of those boxes. My goal for this blog (and other work) is to produce simple and tasty recipes that showcase that nutritious food can be tasty food (that can also fuel your activity).
But enough about me. For this gorgeous Warm Farro & Arugula Salad, I’m showcasing one of Unilever’s brands that is dedicated to sustainability– Sir Kensington’s®. As a B-corporation, Sir Kensington’s® meets rigorous standards of social and environmental performance, accountability and transparency. The new line of Sir Kensington’s® Vinaigrettes are made with the highest quality, fair trade ingredients, including 100% pure sunflower oil and a touch of ethically sourced honey.
Now, let me be honest for a second. I almost never use bottled dressings because many contain unnecessary additives, but not Sir Kensington’s®! I’m newly obsessed with the Sir Kensington’s® Vinaigrettes because they use recognizable ingredients and don’t contain any artificial colors or preservatives. This salad is dressed with Sir Kensington’s® Golden Citrus Vinaigrette, a bright and savory vinaigrette made with tumeric, apple cider vinegar, citrus, and a touch of honey. It’s just like a salad dressing I would make, but without the hassle or clean up, so I’m happy to grab a bottle and pour it on my favorite salad.
This recipe brings together a gorgeous variety of spring ingredients –arugula, radishes, red onion –over a bed of whole grain farro. It’s topped with shaved parmesan cheese, black pepper and Sir Kensington’s® Golden Citrus Vinaigrette. In other words, this warm farro salad is a tasty, nutritious and elegant side dish or lunch main that comes together in minutes and will last for several days in the fridge. Whip up a batch and your taste buds will thank you!
Warm Farro & Arugula Salad with Gold Citrus Vinaigrette
This Warm Farro & Arugula Salad with Golden Citrus Vinaigrette is a bowl of gorgeous spring ingredients over a bed of whole grain farro, topped with shaved parmesan cheese, black pepper and Sir Kensington’s Golden Citrus Vinaigrette.
- 1 ½ cups quick cook farro uncooked
- 2 cups packed arugula
- 4 radishes ¼ pound, thinly sliced
- ⅔ cup diced red onion
- ⅓ cup Sir Kensington’s Golden Citrus Vinaigrette
- ¼ teaspoon salt
- 1/3 cup 1-ounce shaved fresh parmesan use a peeler to shave off the block
- ¼ teaspoon freshly cracked pepper
Cook the farro according to package directions. Drain and set aside.
Once the farro has cooled to room temperature, place it in a large bowl. Add the arugula, radishes, red onion, Sir Kensington’s Golden Citrus Vinaigrette and salt to the bowl and toss to combine. Top with shaved parmesan cheese and freshly cracked pepper. Serve immediately or refrigerate for up to 4 days.