Farro is a grain that shines brightest when it’s treated less like a side dish and more like the backbone of a meal. In this warm farro salad, it teams up with Melty Cheddar Chicken Sausage, wilted spinach, and punchy sun-dried tomatoes for something rare: a healthy meal that feels hearty without being heavy. Even better? It comes together in about 20 minutes. A quick toss in the skillet brings everything together, while goat cheese and Parmesan add just enough richness to round it out. It’s the kind of flexible, satisfying salad that works just as well for a low-key weeknight dinner as it does for lunch the next day.
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Ingredients
3 cups cooked farro, prepared according to package instructions
2 tablespoons olive oil
1 package The Sausage Project Melty Cheddar Chicken Sausages, sliced into ¼-inch coins
1 medium red onion, diced
3 cloves garlic, finely chopped
2 teaspoons dried Italian mixed herbs
1 7-ounce jar sun-dried tomatoes in oil, drained and diced into ½-inch pieces, oil reserved
8 ounces baby spinach
¼ cup goat cheese, crumbled
2 tablespoons Italian parsley, leaves picked and roughly chopped
¼ cup shredded Parmesan (optional)
Flaky sea salt and freshly ground black pepper, to taste
Instructions
Prep Time: 10 min | Cook Time: 12 min | Servings: 1
1
Prepare the farro according to the package instructions. Transfer it to a large serving bowl and drizzle with about 3 tablespoons of the reserved sun-dried tomato oil. Toss to coat and set aside.
2
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the sausage and cook, stirring, for 3–4 minutes, until lightly browned. Add the onion, garlic, and dried herbs and cook for another 3–4 minutes, until the onion softens and everything is fragrant. Stir in the sun-dried tomatoes and cook for 1 minute more.
3
Reduce the heat to medium-low, add the spinach, and cover the pan. Cook for 1–2 minutes, just until the spinach wilts.
4
Add the warm sausage and vegetable mixture to the bowl with the farro and toss to combine. Add the goat cheese and parsley, season with salt and pepper to taste, and gently stir. Finish with freshly shredded Parmesan and serve warm or at room temperature.
