Anti-Inflammatory Farro & White Bean Salad

🌟 Why This Dish Stands Out

• Packed with Antioxidants: Whole grains, beets, and leafy greens deliver powerful anti-inflammatory benefits
• High in Fiber & Protein: A satisfying combination of farro, white beans, and vegetables keeps energy levels steady
• Perfect for Meal Prep: Built in Mason jars, this salad stays fresh and crisp until it's time to enjoy

🥄 Steps to Prepare

1. Cook the Farro:

   Bring 2 cups of water and ¼ teaspoon salt to a boil in a medium saucepan. Add rinsed farro, reduce heat, and simmer, covered, for 20–30 minutes, or until tender. Spread the cooked farro on a baking sheet and refrigerate uncovered until completely cool (about 30 minutes).

2. Make the Dressing:

   Whisk together olive oil, white-wine vinegar, Dijon mustard, dried oregano, lemon zest, lemon juice, honey, grated garlic, and the remaining salt in a small bowl. Divide the dressing evenly among 4 Mason jars (about 2 tablespoons per jar).

3. Layer the Salad:

   In each jar, layer chopped red bell pepper, cooked beets, rinsed white beans, and cooled farro. Top with baby arugula, fresh mint, roasted sunflower seeds, and crumbled feta cheese.

4. Store & Serve:

   Cover the jars and refrigerate for up to 4 days. When ready to eat, shake the jar to distribute the dressing and stir to combine ingredients if needed.