Oh my SALAD. Have you ever laid eyes on something so glorious and green? Like my Winter Squash Farro Salad and Mediterranean Chickpea Farro Salad, concocting this wonder of a salad made me super pumped for vibrant holiday recipes. It has all the wonderful texture and flavor notes that comprise a delightfully filling, oh so satisfying salad. No boring green salads allowed! Speaking of holidays, have I told you that I always get asked to bring the veg? Understandably so. Hello, fresh beauty!
Ingredients
Arugula: Like my Mango Arugula Salad, peppery bright arugula offers an exciting flavor base of our salad. Farro: A delightfully nutty and chewy ancient grain. It packs far more of a flavor punch and intriguing texture than other grains, which pairs perfectly with the dressing. I love the body it adds. (For an even nuttier version, you can toast it dry in the pot over medium heat for a few minutes before cooking.) Goat Cheese: So much creamy, delicious tang! Honeycrisp apple: The perfect crisp, sweet bite. Green onions: I love the mildness of green onion here. Pepitas: I love spicing up pumpkin seeds with a bit of coconut oil, maple syrup, pumpkin pie spice, and salt. It adds amazing crunch and flavor! Apple cider vinegar dressing: Tangy, a bit sweet, and complete with stellar apple maple flavor to boost the Fall vibes of our salad.
Substitutions and dietary swaps
Gluten free: Sub a wild rice blend, brown rice, or quinoa. Dairy free: Omit the goat cheese and use avocado or your favorite vegan cheese. Goat cheese: you can sub feta, shaved parmesan, white cheddar, or manchego. Dressing: This is also delicious with my balsamic vinaigrette!
How to make
How to cook farro
You can cook it over the stove or in the pressure cooker. I like to get the quick-cooking pearled kind that only takes 10 minutes to cook. Regular, non quick-cooking farro will take closer to 30-40 minutes to cook.
How to make farro in the pressure cooker
Serving ideas
This autumn salad is an excellent side dish for a big family meal, but it also stands up on its own thanks to the grains, fruit, seeds, cheese and dressing. As a dietitian, I love that one serving boasts over 14 grams of protein! Enjoy it with:
a bowl of creamy tomato soup grilled fish, tofu, or chicken a snack plate with hard boiled eggs, hummus, celery sticks, and fresh fruit roasted chickpeas or cooked lentils on top for added protein
Storage
Serve any leftover in an airtight container in the fridge for up to 2 days. If you’re making it ahead, store the salad and dressing separately. Add apple the day of to avoid browning.
I hope you’re as obsessed with this salad recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
5 oz arugula ½ cup goat cheese, crumbled 1 medium Honeycrisp apple, diced small ¾ cup dry farro (I used quick cooking) ⅓ cup diced green onion Optional: handful of pomegranate arils, dried cherries, and avocado Apple cider vinegar dressing (omit the oregano)
For the pumpkin spice pepita clusters:
½ cup raw pepitas ½ tbsp coconut oil, melted ½ tbsp pure maple syrup ½ tsp pumpkin pie spice pinch of salt
TO MAKE GLUTEN FREE: Swap the farro for brown rice. STORAGE: Salad will keep well in fridge for up to 2 days. Storing components separately will extend shelf life.
