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Anti Inflammatory Farro & White Bean Salad

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This Mason jar grain salad is the perfect grab-and-go lunch. Building a salad in a Mason jar makes it easy to prepare and take along, keeping the ingredients fresh and crisp until you’re ready to enjoy it. This colorful salad layers together farro, bell pepper, beets and arugula, all of which offer fiber and antioxidants that can help lower inflammation in your body. White beans add some plant-based protein to help you stay satisfied throughout the afternoon.

Ingredients:
  • 2 cups water
  • ¾ teaspoon salt, divided
  • 1 cup pearled italian farro, rinsed
  • ¼ cup extra-virgin olive oil
  • ¼ cup white-wine vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¾ teaspoon honey
  • 1 clove garlic, grated
  • 1⅓ cups chopped red bell pepper
  • 1⅓ cups chopped cooked peeled red beets
  • 2 (15-ounce) cans no-salt-added great northern beans, rinsed
  • 4 cups packed baby arugula
  • 4 tablespoons roughly chopped fresh mint
  • 4 tablespoons unsalted roasted sunflower seeds
  • ½ cup crumbled feta cheese
Directions:
  1. Bring 2 cups water and ¼ teaspoon salt to a boil in a medium saucepan over high heat. Add rinsed farro; reduce heat to medium-low, cover and simmer, undisturbed, until the farro is tender and the water is absorbed, 20 to 30 minutes. Fluff with a fork, then spread the farro evenly on a large rimmed baking sheet; refrigerate, uncovered, until completely cool, about 30 minutes.
  2. Whisk ¼ cup each oil and vinegar, 1 tablespoon mustard, 1 teaspoon each oregano and lemon zest, 1 tablespoon lemon juice, ¾ teaspoon honey, grated garlic and the remaining ½ teaspoon salt in a small bowl until well combined. Divide the mixture among 4 (1-quart) Mason jars (about 2 tablespoons each).
  3. Divide red pepper (about ⅓ cup each), beets (about ⅓ cup each), beans (about ¾ cup each) and cooled farro (about ¾ cup each) among the jars. Top each with 1 cup baby arugula; add 1 tablespoon each mint and sunflower seeds. Divide feta evenly among jars (about 2 tablespoons each).
  4. Cover the jars and refrigerate. When ready to eat, shake the jar until the vinaigrette is evenly distributed; stir to combine the ingredients, if needed.
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