Blackberry & Grapefruit Salad with Raspberry Vinaigrette

Blackberry & Grapefruit Salad with Raspberry Vinaigrette

Serves 4

Ingredients

Salad

1 large grapefruit

1 6 oz packet of Blackberries by Driscoll’s

1 5 oz container of arugula by Organic Girl

Handful of toasted pine nuts

Farro

½ C Farro by Bob’s Red Mill

1 C water

½ C vegetable stock by Pacific

½ tsp salt

Raspberry Vinaigrette

1 6 oz packet of Raspberries by Driscoll’s

½ C water

1 shallot

2 tsp olive oil by Cadia

2 tsp white wine vinegar

1 ½ tsp salt

1 tsp maple syrup by Natural Value

1 tsp lemon juice

¼ tsp black pepper

Directions

Start with the farro, rinse using a colander then place in a small pot with the water, vegetable stock and salt on high heat. Once boiling, set to a simmer for about 35 minutes, discard excess water and set aside to cool.
For the vinaigrette, throw all ingredients in food processor or highspeed blender, blend until smooth.
For the salad, toss arugula with the farro, peel and slice grapefruit and top along with the blackberries and pine nuts.
Drizzle a generous amount of the raspberry vinaigrette and top with pinenuts. Enjoy!