Sicillian Spinach Salad Recipe

Cook farro (if not pre-cooked)

Rinse 1 cup dry farro under cold water. Combine with 2 1/2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to a simmer, cover, and cook until tender but chewy, about 20–30 minutes depending on farro type. Drain any excess water and let cool to room temperature. Measure out 1 cup cooked farro for the salad.

Toast pecans (if not already roasted): heat a dry skillet over medium heat, add pecans and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove to a plate to cool, then roughly chop.

Prepare vegetables and cheese: thinly slice the red onion and place in a small bowl of cold water for 5 minutes to mellow the bite, then drain and pat dry. Roughly chop drained sun-dried tomatoes. Crumble goat cheese into small pieces.

Assemble base: in a large mixing bowl, combine the baby spinach, cooled cooked farro, chopped sun-dried tomatoes, drained red onion, and chopped roasted pecans. Gently toss to distribute ingredients evenly.

Make vinaigrette in a blender or food processor: add basil leaves, red wine vinegar, lemon juice, Dijon mustard, garlic clove, honey (or maple), kosher salt, and black pepper. Pulse until the basil is finely chopped.

With the blender running on low, slowly stream in the extra-virgin olive oil until the dressing emulsifies and becomes glossy. Taste and adjust: add more salt, pepper, or lemon if needed. If dressing is very thick, thin with 1–2 teaspoons of water to reach desired consistency.

Transfer dressing to a small bowl or jar. Let sit 5 minutes so flavors meld; whisk briefly before using.

Dress the salad: drizzle about 3–4 tablespoons of the basil vinaigrette over the assembled salad and gently toss to coat. Add more dressing in 1 tablespoon increments to taste (you will likely use 4–6 tablespoons total).

Add goat cheese and final touches: sprinkle crumbled goat cheese over the salad and gently fold once to combine. Garnish with a few whole pecan halves and a light dusting of grated lemon zest, if using.

Serve immediately at room temperature or chilled for up to 30 minutes. Leftover dressing can be refrigerated up to 5 days; bring to room temperature and re-whisk before using.