This colorful, composed salad has a lot of moving parts—all of which are healthy and work well with the next ingredient on the list.  A perfect main course salad for the New Year; a time of year where a fresh start and healthier habits are on all of our minds.

The base of this main course salad is cooked pearled farro; a whole grain that is tender to-the-tooth and very versatile.  Here, the farro is tossed with roasted red beets, steamed broccolini, sliced sweet oranges, and pan-seared chicken breast slices seasoned with ground cumin and garlic powder.  And did I mention the tangy component of quick pickled red onions to round out the flavor profile? That, and a nice garlic and parsley sauce to compliment it all.  This is a plate that is packed with nutrients and a variety of textures; a healthy plate that everyone is sure to enjoy!

(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/chicken-broccolini-and-farro-beet-salad)

Tagged: beets, broccolini, chicken, Cooking Light, Cooking Light magazine, farro, farro-beet salad, fresh dill, garlic powder, ground cumin, Italian pearled farro, navel oranges, oranges, pan-seared chicken, parsley sauce, pickled onions, red onions, roasted beets