Farro & Roasted Apricot Salad

Name: Farro & Roasted Apricot Salad
Prep time: 1 h 16 min
Cook time: 1 h 16 min
Total time: 1 h 16 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters toasted sliced almonds; 4 smalls apricots, halved and pitted; 79 milliliters thinly sliced basil; 4 servings Freshly ground black pepper; 473 milliliters semi-pearled farro, rinsed and drained; 79 milliliters crumbled goat cheese; 1 teaspoon ground cumin; 3 Tbsps almond oil or hazelnut oil; 1 Tbsp kosher salt + more to taste; 3 Tbsps olive oil; 1 Tbsp sugar; 1 Tbsp Champagne or white wine vinegar + more to taste

Farro & Roasted Apricot Salad is a vegetarian main course. This recipe serves 4. One serving contains 912 calories, 22g of protein, and 54g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have hazelnut oil, hazelnut oil, basil, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.