CookingLight diet CookingLight diet
Jennifer Causey
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: about 3 cups)

This veggie-forward dinner is easy to make, low on meat, and comes together in just 25 minutes.

All it takes is a little bit of center-cut bacon to add big flavor. Whole-grain farro and cannellini beans team up to deliver a bounty of fiber; ripe summer tomatoes and squash add a pop of color and plenty of vitamins A and C. Double the recipe for the marinated onions and stash the extras in your fridge for a week; they’re a great way to add a punch of flavor to simple sides, tacos, and salads. Dress the salad just before serving to preserve the delicate arugula’s fresh crunch.

How to Make It

Step 1

Combine onion, red wine vinegar, canola oil, and 1/4 teaspoon of the salt in a small bowl. Stir and let marinate 15 minutes at room temperature. Prepare farro according to package directions; set aside.

Step 2

Heat a large nonstick skillet over medium-high. Add bacon; cook until crispy, 6 to 8 minutes. Transfer bacon to a plate lined with a paper towel, reserving 2 tablespoons of the bacon drippings in skillet. Return skillet to medium-high; add cherry tomatoes, squash, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tomatoes start to burst and squash is slightly tender and lightly golden on edges, 4 to 5 minutes. Add beans; stir to combine, and remove from heat.

Step 3

Transfer onions from marinade to a plate, and reserve marinating liquid. Add 1 tablespoon of the olive oil to marinating liquid, and whisk until combined.

Step 4

Assemble the salad: Toss together arugula, and remaining 2 tablespoons olive oil and 1/4 teaspoon salt; spread in an even layer on a large platter. Add cooked farro to skillet with vegetables and beans, and stir to combine; spoon farro mixture over arugula. Tear bacon into bite-size pieces. Scatter bacon, marinated onions, feta cheese, and pepper over salad; drizzle with dressing. Serve immediately.

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