Grains

Farro and Arugula Salad

by:
November 12, 2023
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Farro and Arugula Salad
Photo by The Sage Olive
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 6
Author Notes

This salad combines the nuttiness of farro and pecans with the sweetness of cranberries and honey. Add creamy mozzarella and peppery arugula and you have the perfect autumn salad. —The Sage Olive

What You'll Need
Ingredients
  • For the salad:
  • 1 cup farro
  • 1/2 cup dried cranberries
  • 1/2 cup whole pecans
  • 6 ounces fresh mozzarella or burrata mozzarella
  • 6 cups baby arugula
  • For the vinaigrette:
  • 1/4 cup walnut oil
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 1 tablespoon poppy seeds
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  1. Rinse the farro under cold water and set aside.
  2. Bring 4 cups of water to boil. Add the farro and a dash of salt to the water and cook until al dente – about 15-20 minutes.
  3. While the farro is cooking, combine vinaigrette ingredients in a small bowl, whisk and set aside.
  4. In a dry skillet, toast the pecans on medium heat until lightly toasted. Allow them to cool and chop in smaller pieces.
  5. Cut the mozzarella into bite-sized pieces.
  6. When farro is cooked, drain and add to your serving bowl. Drizzle 3-4 tablespoons of the dressing while the farro is warm and stir.
  7. Add cranberries, mozzarella, toasted pecans and stir to combine.
  8. To serve, place a handful of arugula on each serving dish and top with the farro mixture. Drizzle with more dressing. Arugula wilts somewhat quickly when dressed, so it’s best to keep it separate until ready to serve.
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