All I want right now is for Texas to finally look at the calendar and realize it’s fall. Is a cold front too much to ask for? I just want to be able to wear my fall clothes, eat hot oatmeal and soup, and get cosy with a mug of apple cinnamon tea every night. Everyday I check the ten-day weather forecast, hoping that there will be a sudden drop in temperatures in my future, but so far, I’ve had no luck.
For now, while the temperature is still 89 degrees, I have to settle for cold lunches. It’s either that or risk heat stroke trying to whip up something fall-ish. But luckily for me, this salad doesn’t taste like “settling”. A base of farro and chickpeas provides protein and fiber to keep you satisfied all afternoon. Mixed greens bump up the health factor even more, and the last of the summer’s blueberries add a bright sweetness. When the goat cheese mixes with the balsamic vinegar, it creates a delicious, creamy sauce. I love this salad so much I’ve had it for lunch three times this week already.
To those of you still longing for fall, I completely understand your pain. Eat this salad, and you’ll feel better, at least for a few hours. Even those of you lucky enough to be wrapped up in a blanket in front of the fire right now can enjoy this lunch. And send a little fall breeze down to Texas, will you?
This delicious salad is nutritious and a snap to prepare. Farro and chickpeas are packed with protein and fiber, and blueberries and mixed greens add antioxidants for a satisfying meal. Goat cheese and balsamic vinegar create another dimension of flavor. Who said lunch can't be healthy and taste great?
- ½ c cooked farro
- ½ c chickpeas
- 1 handful mixed greens, sliced into ribbons
- ¼ c blueberries
- 1 oz goat cheese
- 1 tbsp balsamic vinegar
- Pinch of sea salt
- Combine the farro, chickpeas, sliced mixed greens, and blueberries in a bowl.
- Crumble the goat cheese over the top.
- Drizzle with balsamic vinegar, and season with a pinch of sea salt.
- Enjoy immediately!