Arugula Goat Cheese Salad with Farro and Honey Mustard

dishingouthealth.com

AParos

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

Directions at dishingouthealth.com

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