Superfood Broccoli Salad

MIXINS 1½ cup roasted salted pepitas ½ cup roasted shelled pistachios ½ cup toasted sliced almonds 4 ounces feta cheese, crumbled Kosher salt

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Every time I eat this salad, I feel like my skin is glowing thanks to a Futrients and vitamins in the veggies, herbs, and nutsi it boasts a beel array of colors, flavors, and textures and reminds me of a protein-ch arraytious reinvention of the classic midwestern mayo-loaded broccol that was a staple of my childhood. It's also great for make-ahead lu love to scoop this up with pita crackers, or just serve them on the side extra crunch.

Step 2

1. Make the farro: In a medium pot, combine the broth, farro, and sat

Step 3

and place over medium-high heat. Bring to a boil, then cover, nedic the heat to low, and cook until tender, about 15 minutes. Remove from the heat and drain any excess water, then set aside to cool for 10 minutes.

Step 4

2. Toss the salad: In a large bowl, combine the farro, broccoli, chickpess carrots, dates, parsley, cilantro, and red onion. Pour the dressing all over and use tongs to toss until well combined. Season to taste witt freshly ground black pepper (I like lots!).

Step 5

3. Add the mix-ins: Toss in the pepitas, pistachios, almonds, and feta Taste and add additional salt, as necessary. Serve immediately

Step 6

4. To store: Keep any leftover salad in an airtight container and store in the fridge for up to 3 days.