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Prep time
15 minutes
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Cook time
30 minutes
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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
Ingredients
- For the salad:
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1 cup
farro
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1/2 cup
dried cranberries
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1/2 cup
whole pecans
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6 ounces
fresh mozzarella or burrata mozzarella
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6 cups
baby arugula
- For the vinaigrette:
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1/4 cup
walnut oil
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1/4 cup
honey
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1/4 cup
apple cider vinegar
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1 tablespoon
poppy seeds
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1 teaspoon
Dijon mustard
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1/2 teaspoon
salt
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1/4 teaspoon
pepper
Directions
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Rinse the farro under cold water and set aside.
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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.
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While the farro is cooking, combine vinaigrette ingredients in a small bowl, whisk and set aside.
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In a dry skillet, toast the pecans on medium heat until lightly toasted. Allow them to cool and chop in smaller pieces.
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Cut the mozzarella into bite-sized pieces.
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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.
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Add cranberries, mozzarella, toasted pecans and stir to combine.
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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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