Apple Cheddar Grain Bowls
adapted slightly from Kelsey Nixon
Serves 4-6 as a meal, 12-15 as a side
Salad:
4 c. farro (TJs quick cooking farro in the blue bag is awesome for this!)
4 c. kale
4 c. shredded chicken
2 apples, diced
2 avocados, diced and seasoned
1 c. diced white cheddar cheese (TJs Unexpected Cheddar works great here!)
1 c. pecans, roasted and chopped
Creamy Balsamic Dressing:
1/4 c. extra virgin olive oil
1/4 c. balsamic vinegar
2 t. dijon mustard
1/2 c. non fat plain greek yogurt
1/2 t. salt
1/4 t. black pepper
Cook farro according to package directions. Shred or finely chop kale (stems removed). and prepare chicken. apples, avocados, cheese, and pecans.
Prepare dressing by combining all ingredients and whisking until combined. Add a tablespoon or two of water if it seems too thick. Adjust salt and pepper to taste. Can be stored in the fridge for up to a week.
For individual salads, divide ingredients equally between bowls and toss with desired amount of dressing. If serving as a larger salad, combine all salad ingredients and add dressing to the desired amount.
