Recipe for Warm Farro Salad with Honey Gold Potatoes and Spinach made with baby potatoes

Warm Farro Salad with Potatoes & Spinach

Tasteful Selection's Potato recipes are great for making potato side dishes or light lunches.

Prep15

Cook25

Total Time40

Serves4

Course Lunch, Side Dish

Variety Fav(s) Honey Gold®

Cook Type Stove Top

Dish Type Healthy, Salads

Season Fall, Winter

Ingredients

10 oz. Tasteful Selections® potatoes, roughly chopped
2 tbsp. salted butter
¾ c. Farro (about 2 c. cooked grain)
1½ c. chopped cucumber
5 c. lightly packed chopped spinach leaves

Lemon Cilantro Dressing Ingredients:

¼ c. lemon juice
¼ c. olive oil
¼ c. freshly chopped cilantro leaves
2 cloves garlic, minced
¾ tsp. salt
⅛ tsp. coarse ground black pepper

Instructions

Melt butter in a large saucepan over medium heat. Add potatoes and sauté until tender, about 12-15 minutes.
Meanwhile, prepare Farro according to package directions. Once the potatoes and Farro are cooked, combine them in a large mixing bowl. Add cucumber and spinach leaves. The spinach should wilt a little due to the heat of the Farro and potatoes.

Lemon Cilantro Dressing Instructions:

Whisk together all Ingredients in a small mixing bowl until well incorporated. Drizzle desired amount over salad and toss to combine.

Recipe Tips

Farro can easily be replaced with another grain or seed like quinoa. Keep in mind that ¾ cup of dried Farro makes almost 2 cups of cooked Farro. You’ll want to make sure that you use almost 2 cups of cooked grain in this recipe.