Recipes Ingredients Seafood Recipes Shrimp Recipes Warm Farro-and-Winter-Greens Salad Be the first to rate & review! By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Updated on February 1, 2022 Rate PRINT Share Close Photo: Lennart Weibull Total Time: 15 mins Servings: 4 In this easy and nourishing recipe, nutty farro enriches a warm winter salad that features earthy beets, protein-packed shrimp, crisp winter greens, and briny feta cheese. Cook Mode (Keep screen awake) Ingredients 4 teaspoons Dijon mustard 3 tablespoons white-wine vinegar 6 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground pepper 12 ounces large shrimp, peeled and deveined (about 24) 1 package (8.5 ounces) ready-to-eat farro (1 ½ cups) 2 shallots, chopped (⅔ cup) 5 ounces power-greens or super-greens salad mix (10 cups) 1 package (8.8 ounces) precooked peeled beets, or 3 small roasted and peeled beets, cut into wedges 3 ounces feta, drained and crumbled (¾ cup) Directions In a large heatproof bowl, whisk together mustard, vinegar, and 1/4 cup oil; season with salt and pepper. Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shrimp, season, and cook, stirring a few times, until firm and just cooked through, 3 to 4 minutes. Transfer to a bowl and cover to keep warm. Return skillet to medium-high heat; swirl in remaining 1 tablespoon oil. Add farro and shallots; season. Cook, stirring occasionally, until farro is warmed through and has a nutty aroma, 4 to 5 minutes. Transfer mixture to bowl with vinaigrette and toss to combine. Toss in greens, shrimp, beets, and feta; serve. Variations For a vegetarian version, serve with hard-cooked eggs in place of the shrimp. Originally appeared: Martha Stewart Living, January/February 2022 Rate It PRINT