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!

5 from 3 votes

Print

Farro Salad with Arugula

A hearty salad with arugula, farro, and studded with pistachios.

Course Salad

Prep Time 50 minutes

Cook Time 40 minutes

Total Time 1 hour 30 minutes

Servings 4 servings

Author Adapted from Charlie Bird Restaurant

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:

1. Check your brand's package instructions. Most farro requires a cooking ratio of 1 cup grain to 3 cups liquid. Adjust recipe as necessary.
2. In a medium sauce pain, combine farro, apple cider, bay leaves, salt, and water.
3. Bring to a boil and then simmer until tender and the liquid is evaporated, approximately 30 min.
4. Discard the bay leaves.
5. Set the farro aside to cool.

For the Dressing:

1. In a small bowl, whisk together the olive oil, lemon juice and a small pinch of salt.

For the Salad:

1. 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.
2. Add a pinch of salt to taste.
3. Serve immediately.