Italian Farro Salad

Farro is a nutritious, whole, ancient grain that you can read more about here.
This is a super tasty, and versatile salad. If you can't find farro, you could use barley, quinoa, or brown rice in its place.
If you're on Whole30, use riced cauliflower in place of farro and this salad will be completely compliant (just check your dijon label).  

Add feta cheese, or avocado for some extra excitement!

1 c uncooked farro, cooked according to package directions.

1 cup chopped cucumber

1 cup quartered grape tomatoes

2 green onions, sliced

1/4 cup chopped kalamata olives

1/4 c diced pickled carrots (or plain)

big handful of arugula leaves, roughly chopped (add just before serving)

Combine all of the above in a large bowl.

Vinaigrette:

1/4 c olive oil

1/8 c balsamic vinegar

1/8 c apple cider vinegar

1 tsp dijon mustard

1/2 tsp Italian seasoning

1/2 tsp onion powder

1-2 garlic cloves, minced

Salt and pepper to taste 

Shake all of the above in a jar. About 30 mins before serving, drizzle as much vinaigrette as you deem necessary over the salad and toss. Toss the arugula