Happy Monday y’all! I hope everyone is enjoying Fall and the cooler weather. I am a big fan of Summer and am very sad to see the heat go away, but Fall is pretty and I do like the Fall holidays (Halloween and Thanksgiving). I also love the Fall colors.
Let’s get to the recipe! This one was a little different. I had thought the oranges were going to be in the salad but it turned out they were part of the dressing. I did enjoy the hazelnuts. They gave a great crunch to the salad. In addition to oranges and hazelnuts, we need some greens (ours are from the last day of our local farmer’s market), red onion, little tomatoes, farro, cannellini beans, maple syrup, white vinegar, Dijon mustard, fresh basil, and some bell peppers.
The greens will be the base for this dish. You can chop up the red onion and add that. Start the farro cooking way early or the day before because you want it cold for your salad.
Juice the oranges. Whisk the Dijon mustard and maple syrup into the orange juice. This will be the dressing.
Cook the tomatoes and bell peppers in a pan. I added some leftover sweet potato cubes I had in the fridge to this salad.
Drain and rinse the beans. Add them to the salad.
Add the cooked farro and the grilled veggies.
Toast the hazelnuts and add those to the salad. Add your dressing and you are ready to enjoy!!!