Lunch: Farro Salad with Asparagus and Parmesan

Recipe by Duncan A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!

This recipe includes fertility superfoods such as:

Cranberries, Asparagus, Nuts, Walnuts

Health and fertility benefits of Farro Salad with Asparagus and Parmesan

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2 cups farro
3/4 pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
3/4 cup chopped walnuts
3/4 cup dried cranberries
1/2 cup chopped fresh parsley
1/3 cup chopped fresh chives
1/4 cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

Instructions

Soak farro in a large bowl of water for at least 12 hours. Drain.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

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