Farro Salad with Arugula, Artichokes & Pistachios

Experience the ease and deliciousness of this farro salad, made effortlessly with precooked farro. The best part? You can prepare and serve it in the same bowl, keeping cleanup to a minimum!

Ingredients:

• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• ¾ cup cooked farro
• 1 ½ cups packed baby arugula
• ¼ cup packed small fresh mint leaves
• 2 tablespoons thinly sliced fresh basil
• 1 canned whole artichoke heart (or 4 quarters), rinsed and chopped
• ⅛ teaspoon salt
• 2 tablespoons chopped salted dry-roasted pistachios
• 1 ½ tablespoons pomegranate seeds (arils) or dried cranberries
• ¾ ounce soft goat cheese, crumbled (2 tablespoons)

Directions:

1. Whisk lemon juice and oil in a salad bowl.
2. Stir in farro, arugula, mint, basil, artichoke, and salt.
3. Sprinkle with pistachios, pomegranate seeds, and goat cheese.

Benefits for Diabetes:
This farro salad is a diabetes-friendly choice due to its low glycemic index. Farro provides complex carbohydrates, which are slowly absorbed, helping manage blood sugar levels. Additionally, the inclusion of arugula and other fresh herbs brings in essential nutrients without spiking blood sugar. The healthy fats from olive oil and the crunch of pistachios add flavor and satiety, making it a well-balanced option for individuals with diabetes.