Ingredients
Salad
- 1 cup pearled farro
- 2 ribs celery, chopped
- 1 apple, chopped
- 3 cups loosely packed baby arugula
- ⅓ cup dried cranberries
- ⅓ cup crumbled feta cheese
- ⅓ cup coarsely chopped whole roasted almonds
Dressing
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt (divided: ¼ tsp for cooking farro, ⅛ tsp coarse kosher or fine sea salt for dressing)
- Black pepper, to taste
Instructions
- Rinse the farro: Place the farro in a fine mesh strainer and rinse well under cold running water to remove any debris. Set aside.
- Cook the farro: Pour 5 cups of water into a medium saucepan and bring to a boil over high heat. Once boiling, add ½ teaspoon salt and the rinsed farro. Reduce heat to medium simmer and cook uncovered for 15-20 minutes until the farro is tender yet chewy.
- Drain and cool farro: Use a colander or strainer to drain the cooked farro well. Spread it out on a rimmed baking sheet to cool for 15-20 minutes to prevent wilting of the fresh salad ingredients.
- Make the dressing: In a large bowl, combine olive oil, fresh lemon juice, honey, Dijon mustard, ⅛ teaspoon salt, and black pepper. Whisk until well combined.
- Combine salad base: Add chopped celery and apple to the dressing bowl. Stir to coat them evenly.
- Add the cooled farro: Once farro has cooled, add it to the bowl with the dressing and mix well to incorporate all ingredients.
- Add greens and toppings: Stir in the baby arugula gently, then fold in dried cranberries, crumbled feta cheese, and chopped roasted almonds. Serve immediately.
Notes
- Use pearled farro for quicker cooking and a chewy texture.
- Cooling the farro before mixing prevents the greens from wilting.
- Adjust honey and lemon juice to taste for desired sweetness and acidity.
- This salad can be made a few hours ahead; keep refrigerated and add arugula right before serving for best freshness.
- For a gluten-free option, substitute farro with quinoa or another suitable grain.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
