The exploding popularity of traditional and ancient grains in recent years has brought with it an abundance of new options for delicious (and hearty!) salads. I love adding barley or quinoa to just about anything and recently discovered the fantastic nuttiness of farro. Once a mainstay of health food stores, this ancient relative of wheat is now widely available in grocery stores (I love Bob’s Red Mill) and is a fun addition to soups, stews, or salads. I’ve really been loving it lately in salads, and this Farro Salad with Arugula in particular.
Adapted from a recipe by Chef Ryan Hardy and the Charlie Bird Restaurant in New York, this salad is easy to make and full of great flavor. I love it for a hearty lunch but it is even great for a light dinner. The farro is best when made a little ahead and chilled and then mixed with fresh arugula, tomatoes, salty shaved parmesan, radishes and vinaigrette. It is studded with pistachios for a great little crunch. If you keep the arugula and dressing out until you’re ready to serve, the recipe is a perfect prepare ahead lunch option for the whole week!
Farro Salad with Arugula
Ingredients
- 1 cup farro
- 1 cup apple cider
- 2 cups water
- 3/4 teaspoons kosher salt
- 2 bay leaves
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 cup shaved parmesan cheese
- 1/2 cup chopped pistachios nuts only
- 2 cups arugula or arugula/spinach mix
- 1 cup parsley or basil leaves torn
- 1 cup mint leaves
- ¾ cup halved grape tomatoes
- ⅓ cup thinly sliced radish
Instructions
For the Farro:
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Check your brand's package instructions. Most farro requires a cooking ratio of 1 cup grain to 3 cups liquid. Adjust recipe as necessary.
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In a medium sauce pain, combine farro, apple cider, bay leaves, salt, and water.
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Bring to a boil and then simmer until tender and the liquid is evaporated, approximately 30 min.
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Discard the bay leaves.
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Set the farro aside to cool.
For the Dressing:
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In a small bowl, whisk together the olive oil, lemon juice and a small pinch of salt.
For the Salad:
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In a large bowl, toss together the farro with dressing, cheese, and nuts. Just before serving, add the arugula, fresh herbs, tomatoes and radish and fold to combine.
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Add a pinch of salt to taste.
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Serve immediately.
Amanda says
This looks super yummy!
Mommy Little says
I’ve never used farro before, look delicious though!
Dawn says
That sounds so good. I’ve never cooked with Faro. This inspires me.
Lane says
Farro is great-you should definitely try it!
candy says
Love arugula and will have to try the farrow.
Latoya says
This looks absolutely delicious . Would love to try it.
Lane says
Thanks!
Jessica K says
Yum! I’ve had quinoa in salad before but never farrow. I’ll have to try it next time. 🙂
Lane says
I actually like farro better than quinoa, its a little sturdier and nuttier!
Jasmine says
I love a good arugula salad! This one sounds amaze!
Lane says
Thank you Jasmine! I am really getting into arugula as well!
Paula @ Paula's Plate says
Wow, this salad looks incredible. Also, your pictures are beautiful – such bright colors! I can’t wait to give this a try.
Lane says
Thank you! We’ve been SO enjoying learning photography!
Lindsey says
This looks so good and will be in my lunchbox for the days I have to eat at my desk!
Tammy says
This salad looks amazing! I don’t normally use farro but will have to check it out!
Lane says
It was a great surprise when I first tried it-yum!
Meghan says
This looks AMAZING. I love it!! I will be trying this for lunch soon!
Meghan | BeyondBasicBlog.com
Lane says
Thanks! Enjoy!
Aish says
I have not had farros yet though I have tried other healthy grains. Your salad looks so yum.
Holly says
Thanks so much! Definitely give it a try – farro is such a great fall grain!
Leigh Suznovich says
Oh wow, I love farro and this looks so perfect for fall! Can’t wait to try it 🙂
Lane says
Enjoy!
Allison - Celebrating Sweets says
Perfect for fall!
Johnna says
This looks terrific! I could eat arugula every single day.
Megan @ MegUnprocessed says
This looks fresh! I love arugula and all those veggies in there.
Lane says
We sure do love veggies!
Katie says
when do you add the mint leaves?
Lane says
Just before serving, fold them in! SO good!