This sturdy salad features a rollover dressing, the Creamy Artichoke Dressing, that was used in two recipes back in Week 67. If you want to skip a step, you can sub in 3 tablespoons of your favorite vinaigrette or dressing. Whatever you have in the fridge will work.

This is bright from the carrots and soaked dried fruit, nutty from the farro and pistachios, and creamy from the dressing and the feta. This is also great for any vegetarian friends at a holiday table. You can swap out the dried fruit for whatever you have on hand. Same goes for the nuts. Pepitas, walnuts, almonds, pecans, etc. All work here!

If you are gluten free, we found a brown rice works well here in place of farro. If you’re using farro, make sure you check the package for instructions. Some farro varieties can be made in 15 minutes so just double check to avoid mush!