Farro Salad with Arugula

Farro Salad with Arugula

Green leafy arugula and bright pops of pomegranate make this farro salad as pretty as a holiday wreath! Creamy goat cheese makes it a dinner party favorite.
Servings
4 servings
Prep time
20 minutes
Cook time
45 minutes
Passive time
n/a

Ingredients

Salad
  • 1 cup Organic Farro (190 g)
  • 1 lb Brussels Sprouts (454 g)
  • 2 Tbsp Neutral Oil, such as vegetable (30 ml)
  • 4 oz Pomegranate Seeds (112 g)
  • 3 oz Goat Cheese (84 g)
  • 4 cups Baby Arugula (80 g)
  • Salt to taste
Dressing
  • ¼ tsp Dijon Mustard
  • 2 Tbsp Champagne Vinegar or White Wine Vinegar (30 ml)
  • 2 tsp Fresh Lemon Juice (10 ml)
  • 2 Tbsp Olive Oil (30 ml)
  • 1 tsp freshly chopped Thyme
  • ½ tsp Honey
  • ¼ tsp Salt

Instructions

  1. Bring two quarts of water to a boil and season with salt. Rinse farro and boil for 30 minutes until tender. Strain and lay out on a baking sheet to cool.
  2. Cut the stems off the Brussels sprouts and cut into ¼-inch slices from the top down. Heat a large skillet over high heat, then add oil and sprouts. Season with salt to taste and cook, stirring occasionally until tender and lightly browned, 10–15 minutes. Allow to cool.
  3. Make the dressing by combining all ingredients in a bowl and whisking together.
  4. In a large bowl combine farro, Brussels sprouts, pomegranate seeds and any of their juice and dressing. Break up the goat cheese into small pieces and mix ¾ of it into the salad.
  5. To serve, add arugula to a platter, top with the farro and garnish with the remaining goat cheese.

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