Mindful Sodexo 
Crisp lettuce with maple croutons, farro, ripe blueberries & spiced pecans tossed with hot honey Greek yogurt dressing.
Nutrition Facts:
Calories: 310, Carbs: 47, Protein: 9, Fat: 10, Sat. Fat: 1, Sodium: 280, Fiber: 5
Prep Time: 20 to 25 minutes Cook time: 15 to 20 minutes plus time to cook farro Yield: 4 servings; 1 salad per serving Difficulty level: Intermediate
Maple Blueberry Breakfast Crunch Salad
Ingredients
Prepare
- 4 cups chopped Boston bibb lettuce
- 12 cups (12 ounces) mesclun salad mix
- 1/2 cup Hot Honey Greek Yogurt Vinaigrette
- 1 1/3 cups cooked farro
- 1 1/3 cups fresh blueberries, washed and dried
- 20 Maple Croutons
- 1/4 cup Maple Spiced Pecans
- 20 (about 7 ounces) thawed frozen peach slices
- 1. In a large bowl, mix the chopped bibb lettuce, mesclun salad mix, and salad dressing. Divide the dressed greens evenly between the bowls, about 4 cups per bowl.
- 2. Top the dressed lettuce with the following: - 1/3 cup farro - 1/3 cup blueberries - 5 croutons - 1 tablespoon pecans - 5 slices peaches Enjoy immediately!
Hot Honey Greek Yogurt Vinaigrette
- 4 teaspoons honey
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon apple cider vinegar
- 1/3 cup nonfat plain Greek yogurt
- 2 teaspoons olive oil
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cayenne
- 1. Whisk all ingredients together in a small bowl until well-mixed. Cover and refrigerate until ready to use.
Maple Croutons
- 2 (2-ounce) telera rolls, each cut into 10 pieces
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons maple syrup
- 1/8 teaspoon ground cinnamon
- 1/16 teaspoon kosher salt
- 1. Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, toss the telera roll pieces, oil, maple syrup, cinnamon, and salt.
- 2. Spread the dressed roll pieces onto a baking sheet. Bake for 10 to 12 minutes at 375 degrees Fahrenheit until golden and crunchy. Allow them to cool completely.
Maple Spiced Pecans
- 1/4 cup pecan pieces
- 1 1/2 teaspoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1/16 teaspoon cayenne
- 1/8 teaspoon kosher salt
- 1. Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, toss the pecans, maple syrup, cinnamon, cayenne, and salt.
- 2. Spread the nuts onto a baking sheet. Bake for 8 to 10 minutes at 375 degrees Fahrenheit until they are toasty and begin caramelizing. Allow them to cool completely.
Chef Tips:
- Bake the pecans and croutons on the same sheet to save time and dishes! Or toast them in a dry skillet over medium heat for about 5 minutes until the pecans smell fragrant and the croutons turn golden and crispy.
- This recipe works well with pearled or whole farro. Pearled farro cooks in about 10 minutes, while whole farro takes about 30 to 40 minutes.
- No telera rolls? Ciabatta works great, too, with a similar taste and texture.
- Prep ahead with ease! Keep the dressing in the refrigerator for up to 3 days in an airtight container. The croutons stay fresh for 3 days, and the pecans last 5 days—just store them in airtight containers.
