Winter Salad

Directions

1. Boil a large pot of water and add the farro. Cook for 15-20 minutes, until tender. Drain the farro and set aside.
2. Roughly chop the spinach and bok choy and place in a large bowl.
3. Heat a small skillet over medium heat and add the pumpkin seeds. Toast the seeds for 2-3 minutes, tossing occasionally, until toasted on each side.
4. Use a mandolin to thinly slice the beets and carrot, then cut into matchsticks. Add the beets and the cooled farro to the bowl with the spinach.
5. Trim and cut the scallions into ¼” pieces and add them to the bowl.
6. Whisk all of the dressing ingredients together in a large bowl. Pour the dressing over the salad and mix well to combine.
7. Top with pumpkin seeds and serve immediately.