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Arugula Goat Cheese Salad with Farro and Honey Mustard
Ingredients
  • ½ cup dry farro
  • 4 packed cups arugula
  • 6 oz. shredded/shaved Brussels sprouts (about 3 scant cups)
  • ½ cup chopped pecans
  • 1 (4-oz.) log goat cheese, crumbled (sub feta or grated sharp white cheddar)
  • 2 cups shredded rotisserie chicken (or 1 can drained/rinsed chickpeas)
  • subheading: Almond Honey Mustard Dressing:
  • ¼ cup fresh squeezed orange juice (from 1 to 2 oranges)
  • 3 Tbsp. creamy almond butter
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • ½ tsp. kosher salt
  • A few grinds of cracked black pepper
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