1 cup cooked farro
2-3 cups of arugula
1 large or 2 small cooked golden beets (red beets work too), cut into large chunks
2 persian cucumbers, cut into large chunks
2-3 tablespoons of kalamata olives, sliced in half or quarters
Pickled (or fresh) red onions
lemon segments (peel removed)
1 tablespoon or more of dijon mustard
1-2 teaspoons of pure maple syrup or honey (depending on how sweet you like it)
2 tablespoons apple cider vinegar
2 tablespoons red wine vinegar
2 tablespoons lemon juice
½ cup - ¾ cup extra-virgin olive oil
¾-1 t sea salt
Prepare dressing in a jar. Shake well.
Place all salad ingredients into a large bowl. Add preferred amount of dressing and toss. Enjoy!