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Farro, Beets & Greens Salad

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by Dustin Taylor

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Here's a fresh grain and greens salad to keep you satisfied and energized throughout the day. This bowl of goodness starts with a bed of arugula and nutty farro, then Chef Dustin adds in oven-roasted beets and Brussels sprouts. Topped with crumbled feta, walnuts, and fresh herbs like mint, chives, and parsley, this salad is sure to brighten your day!

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Nutritional facts

Protein

22g

Carbs

73g

Calories

910

Fat

59g

Ingredients

Canned PepperonciniChivesCanola and Olive Oil BlendExtra Virgin Olive OilOreganoRed Wine VinegarMintBeetWalnutsBlack PepperGarlicHoneyBrussel SproutsFeta CheeseFarroKosher SaltBalsamic VinegarArugulaItalian Parsley

Reviews

4.3

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 327 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Tasteful, well seasoned and good size portion!!Delicious!

Aida Velasco · 02/01/25

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About Dustin Taylor

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With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.

As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.

Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.

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