1large carrotquartered lengthwise and thinly sliced
1/2english cucumberquartered lengthwise and thinly sliced
1/2bunch radishesquartered and thinly sliced
sea saltto taste
cracked black pepperto taste
Mint Champagne Vinaigrette
1tspwhole grain mustard
Make the farro. Rinse the farro under cool running water. Bring 1 cup of water to a boil over medium high heat. Once boiling, add a pinch of salt and the rinsed farro. Cover and reduce to medium low heat. Cook until the water is absorbed and the farro is bite tender, 20-25 minutes.
While the farro is cooking, prep the remainder of your salad. Slice the carrots, cucumber, and radishes, and wash and dry the arugula.
Make the vinaigrette. Place the mint, mustard, champagne vinegar, and olive oil in a small bowl and whisk until combined.
Once the farro is cooked, toss the cooked farro, sprouted lentils, chopped vegetables, cherries, and arugula in a large bowl. Season with salt and pepper to taste. Pour the vinaigrette over the salad, toss, and serve immediately.
Use leftover grains for an even faster meal. Quinoa, wild rice, freekah, or bulgar would all be excellent substitutions.
Vegan Sprouted Lentil Salad with Farro https://oursaltykitchen.com/sprouted-lentil-salad/