Winter is almost here, although it feels like it has already arrived here in Boston! Salads are typically a summer dish but for me it’s a quick easy lunch or dinner all year round. For my winter inspired salad I am highlighting winter produce and raisins! I love using raisins to add in natural sweetness and flavor to whatever I am making. Did you know California Raisins are naturally sweet, fat and cholesterol free, and a 1/4 cup serving also provides 9% of your fiber and potassium, and 6% of your daily iron needs? What is not to love! Raisins also make for a great cheap on-the-go snack and can be added to a variety of sweet and savory dishes.
For my Winter inspired salad I used seasonal produce including oranges and fennel and used raisins for a touch of sweetness. I also used farro for a hearty flavor and texture. For those of you who have never heard of it, it’s a gluten free whole grain and can be used instead of rice or pasta in a variety of dishes. I just love the texture and nutty flavor it provides to this winter dish.
- SALAD
- 1 cup farro, uncooked
- 1/2 cup fennel, sliced thinly
- 1/3 cup California Raisins
- 1/3 cup orange juice
- 1 orange, cut into segments
- 1/4 cup slivered almonds, toasted
- 2 cups spinach leaves
- VINAIGRETTE
- 1 teaspoon orange zest
- 1 teaspoon dijon mustard
- 2 tablespoons orange juice
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- 1 teaspoon shallot, minced
- Cook farro according to package.
- While farro is cooking, heat raisins in orange juice in a small sauce pan for 5-7 minutes to plump up the raisins then set aside.
- For vinaigrette add all ingredients to a blender and mix until emulsified.
- Once farro is cooked, drain and let cool. Then add in raisins, orange segments, almonds and spinach leaves. Then add in dressing. Toss to combine.
“By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”
