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Strawberry Farro Salad with Goat Cheese

Strawberry Farro Salad with Goat Cheese

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Category: Diabetes-Friendly

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A diabetes-friendly recipe with roasted strawberries that bring out a subtle sweetness with the slightly nutty flavor of farro, an ancient grain.

Serves: 4

Ingredients:

For the dressing–

1 pound California strawberries
1 tablespoon olive oil
2 teaspoons toasted fennel seed
1 tablespoon sherry vinegar
1/4 teaspoon Dijon mustard
3 tablespoons olive oil

For the salad–

1 pound California strawberries
1 cup uncooked farro
1/2 teaspoon salt
freshly ground black pepper
1/4 cup pecans, toasted and chopped roughly
1 tablespoon finely chopped fresh mint, lemon thyme or lemon balm
1/2 - 1 cup feta or other goat cheese, crumbled

Preparation:

Preheat oven to 350 degrees.

The Dressing–

Hull the first batch of strawberries and cut in halves, or, if large, quarters.

Toss the strawberries with the olive oil and half the toasted fennel seed. Spread out, cut side down, on a baking sheet in a single layer. Move to the oven and roast 20-25 minutes or until slightly caramelized. The berries will be very soft, and the bottom part of the berries will be slightly sticky and jam-like. 

Whisk the vinegar and mustard together in a large bowl. Slowly whisk in the olive oil until well blended and emulsified. Season with salt and pepper to taste and set aside. Move the now-roasted strawberries to a blender or food processor, adding a tablespoon or two of the vinaigrette as needed to the mixture as needed, puree until the strawberries are a thick consistency with bits of fruit visible. Add to the remaining vinaigrette and put the bowl aside.

The Salad–  

Meanwhile, add the farro to 3 cups of water along with 1/2 teaspoon salt. Bring the mixture to the boil in a medium saucepan. Reduce heat and simmer, uncovered, for 20-25 minutes, adding water if it seems too dry, until the grain has no hard center and is tender and “chewy” without being mushy. Remove from the heat. Drain excess water, if any. Add the still hot farro to the strawberry vinaigrette and toss lightly. Add the pecans and remaining fennel seed, and toss lightly again. Chill, covered, for up to two days. When ready to serve, toss the sliced strawberries with the mint and cheese. Dish onto plates and sprinkle with the remaining cheese.

Variation:  Serve on a bed of small greens such as arugula or mixed baby greens.

Diabetes Exchanges: Starch 2, Fruit 1, Medium-Fat Meat 2, Fat 4

Nutrition per Serving

Calories 510
Fat 27g
Cholesterol 35mg
Sodium 750mg
Carbohydrates 54g
Fiber 9g
Protein 15g