Strawberry, Arugula & Farro Salad

Name: Strawberry, Arugula & Farro Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 3 cups of baby arugula; 1/2 cup of fresh parsley, finely chopped; 6 ounces of farro, cooked; 2 ounces of goat cheese, crumbled; 1/4 cup of walnuts, finely chopped; 6-8 strawberries, sliced; 2 tablespoons of pomegranate arils; 2 tablespoons of extra virgin olive oil; 1 tablespoon of lemon juice; 1 tablespoon of honey; a pinch of salt and black pepper

January 24, 2022

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This strawberry, arugula and farro salad is simply fantastic. A bed of crisp, peppery arugula and hearty farro topped with sweet strawberries, salty walnuts and creamy goat cheese creates one truly delicious salad that comes together quick and packs a big punch of flavor.

If you are unfamiliar with farro, this ancient grain is filling and comforting and full of fiber, protein, zinc, magnesium and B vitamins. Its the perfect way to bulk up your salad and add a bit of protein, especially if you are skipping meat.

In addition to the benefits of farro, the strawberries are loaded with antioxidants, the walnuts bring Omega-3’s and arugula contains glucosinolates, which are believed to help protect our cells from cancer. With all of the delicious flavors and health benefits of this beautiful salad, I have just one question for you… why aren’t you eating one right now?

Let’s get started…

Begin by gathering 3 cups of baby arugula, a small bunch of fresh parsley, 6 ounces of farro, 2 ounces of goat cheese, 1/4 cup of walnuts, 6-8 strawberries and 2 tablespoons of pomegranate arils.

For the dressing, you’ll need 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, 1 tablespoon of honey and some salt and black pepper.

There are several different types of farro available. Today, I am using whole grain farro, which takes about 60 minutes to cook and contains the highest nutritional values. Pearled farro is farro that has had the outer layer removed, which reduces the cooking time to 25-30 minutes, but also slightly decreases the amount of fiber in the grain.

A third option is “quick cooking” farro. This is pearled farro that has been partially cooked and dried, so you only need to boil it for about 10 minutes before it is ready to enjoy.

While your farro is cooking, slice your strawberries and walnuts, finely chop your parsley and crumble some goat cheese. This recipe will make two meal sized salads and you can absolutely combine everything in a big bowl, toss it around a bit and divide it between two plates, but if you prefer to arrange your salad as I have in the photos, this is what you’ll do…

Grab your two favorite salad bowls and add a layer of baby arugula. Once the farro is cooked, drain it well and season it with a pinch of salt and black pepper. Add a big scoop of farro to the side of each bowl. I prefer to do this so that the heat from the farro doesn’t wilt the other salad ingredients.

Next, top the arugula with your sliced strawberries and chopped walnuts and they sprinkle the crumbled goat cheese, parsley and pomegranate arils over the entire bowl.

To make the simple lemon dressing, whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, 1 tablespoon of honey and a pinch of salt and black pepper in a small dish. Take a quick taste to see if you prefer additional lemon, honey, salt or black pepper. Everyone likes something different and I really love the honey in this dressing for this salad, but if this combination is too sweet for you, then add a little more lemon juice and black pepper and this will tone down the sweetness. Its a really easy dressing to customize to your preferences.

I am so obsessed with the flavors in this salad and the farro keeps me full for hours! The next time you are at the grocery store, pick up some farro and make this salad for yourself and maybe a friend. You are going to be so glad that you did…

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