Chicken Farro Salad with Chunky Blueberry Dressing - alive magazine

Ingredients

• 1 cup (250 mL) farro
• 2 tsp (10 mL) extra-virgin olive oil
• 1 shallot, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 2 cups (500 mL) fresh or frozen blueberries
• 2 tsp (10 mL) lemon zest
• 1/2 tsp (2 mL) dried thyme
• 1/4 tsp (1 mL) dried red pepper flakes
• 1/4 tsp (1 mL) salt
• 2 Tbsp (30 mL) balsamic vinegar
• 8 cups (2 L) baby spinach or mesclun mix
• 1 large red bell pepper, thinly sliced
• 1 lb (450 g) cooked chicken, sliced
• 1/2 cup (125 mL) chopped parsley