INGREDIENTS
3 tbsp
freshly squeezed lemon juice
2 tbsp
red onion, minced
1/4 tsp
sea salt
1/2 cup
extra virgin olive oil
1/2 tsp
sea salt, plus more to taste
1 cup
sweet potato, cut into 1/2-inch cubes
1/4 cup
lemon dressing
1 cup
cooked barley
1 cup
apple, cored and cubed
1 cup
arugula leaves
2 tbsp
red onion, minced
1/4 cup
crumbled chèvre
1/4 cup
lemon dressing
1 cup
cooked farro
1 cup
cherry tomatoes, halved
2 tbsp
red onion, minced
2 tbsp
parsley, minced
1/4 cup
crumbled chèvre
1
avocado, cubed
2
oranges (I used Cara Cara and blood orange here)
1/4 cup
lemon dressing
1 cup
cooked barley
1 cup
arugula
1/4 cup
dried cherries
2 tbsp
red onion, minced
2 tbsp
pepitas
1/4 cup
crumbled chèvre