This Farro Blueberry Prosciutto Salad with an easy maple-lime dressing is a delicious and filling salad packed with flavours and textures. Daisy approves!Jump to Recipe
Hello everyone – and happy Monday. I hope you all enjoyed a nice weekend. As I mentioned in my previous post, we had a lovely two-day getaway trip to celebrate our (wedding) anniversary, and it was nice! However, we were back to our real life on Sunday, and that life is hard right now haha. I am talking about that trees and wood we need to handle.
Also, I think I am officially done with rose-induced ideas. I managed to post 6 this summer which is great. What’s next? Lavender! I haven’t really posted many lavender ideas for a couple of years, but this summer old Ben returns! This means you are going to see LOTS of lavender ideas and recipes, from ice cream to drinks (Of course! That’s my current obsession.) I mean, you are probably going to be sick from those lavender photos by the middle of August. Fair warning :)
But first I am going to share some salads.
Farro Blueberry Prosciutto Salad
I made this Farro Blueberry Prosciutto Salad back in June (And these lilacs prove this fact), and it turned delightful! It provides you with a great texture and flavour profile. It’s nutty and chewy (thanks to farro), and subtly sweet (thanks to maple) and salty (thanks to prosciutto). If you are not familiar with farro, it is an ancient wheat grain somewhat similar to barley. Thus, you can easily use barley instead.
Besides, you can also use other fruit and berries, such as cherries or peaches. Other possible addition would be cheese and nuts. Think of feta, goat cheese, almonds, pecans, or walnuts. If you have fresh herbs such as mint or basil, chop them up and add in, too. As always, you can enjoy a salad idea in so many different ways!
Normally, we don’t use dressings for our salads, especially when I use fruit or berry elements. However, I would recommend using a simple dressing for this salad as it needs the binding element. It just simply helps all ingredients to became the salad. I used the combination of maple syrup, olive oil, and lime juice, but other options would be good. too.
I hope you like this Farro Blueberry Prosciutto Salad, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Daisy approves :)
Farro Blueberry Prosciutto SaladCourse: Salads, Main
2as main course
This Farro Blueberry Prosciutto Salad with an easy maple-lime dressing is a delicious and filling salad packed with flavours and textures.
~ 1/2 uncooked farro
~ 1/2 to 2/3 cup fresh blueberries
~ 2-3 cups of leafy greens like arugula, spinach, etc.
4-5 slices prosciutto, torn into smaller slices
1 tbsp. maple syrup
1 tsp. olive oil
juice of 1 lime
a pinch of salt
- Cook the farro as instructed on the package. Generally, you will need to fill a pot with water (1 part of farro to 3 parts of water) and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite – it takes between 20 minutes and 40 minutes depending on the type. Drain and cool.
- For the dressing simply combine all ingredients in a bowl and whisk.
- In a bowl combine the cooked farro, blueberries, and green leaves. Add the dressing and mix to coat. Divide between serving plates and arrange the prosciutto on top. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.