This salad is easy, fresh, filling and features goat cheese!  This salad is also hearty, making it perfect for meal prep.  You can make it on Sunday and have it for lunch Mon-Thursday.  If you ever need to bring a side to a party, this one is a crowd pleaser too.  

Ingredients:

8.8 oz package of Farro – I like Trader Joe’s 10 min Farro

1 – 16 oz. package Frozen Petite Peas

5 oz package of Baby Spinach – about 2 large handful – shredded

5 oz log of Goat Cheese

1/4 C diced Red Onion

Shelled pistachios – optional to taste 

Lemon vinaigrette:

4 oz lemon juice – about 2-3 fresh squeezed lemons

4 oz Extra Virgin Olive Oil

Salt and Pepper to taste

Directions:

1.  Cook farro according to package directions.

2.  Chop spinach and dice red onions while farro cooks. 

3.  Prepare lemon vinaigrette, shaking to combine. If you want to switch up the flavors in this salad, check out the Ultimate Dressing Guide for Salads and Bowls and sub in your favorite.

4.  Drain farro and return to pot.  Add frozen peas to warm farro and mix through to thaw. 

5.  Add farro and peas to vegetables.  Feel free to pump up the veggies by adding as many chopped raw or steamed veggies as you can handle.

6.  Crumble goat cheese over salad.  Toss.

7.  Add lemon vinaigrette, to taste (reserve some to add later if salad needs more) and toss through.  

** Add shredded chicken or ground turkey to make it a complete meal.  Why add protein? Read Decoding Protein Confusion for Women in Peri/menopause

** To make this Reset friendly, omit cheese.  Chopped nuts can add extra flavor in place of the cheese. 

Want more chicken and veggie recipes? Check out:

Ultra Clean and Cozy Chopped Chicken Veggie Bowl

Quinoa Crunch Addiction Salad Bowl

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