This Farro Arugula Salad with a Lemon Herb Vinaigrette is bound to become one of your new favourite loaded salad bowls. It has roasted carrots, fresh cucumber, goats cheese, peppery arugula and nutty farro. Pair it with the tangy lemon vinaigrette for a satisfying and filling meal.
What is farro?
Farro has become one of my favourite grains to use in a variety of recipes, and for good reason! Farro is very nutrient dense making it a great grain to add into the rotation in your weekly meals.
Farro is an ancient grain common in Italian cooking and looks similar to barley once cooked. It has a slightly nutty flavour and makes the perfect addition to grain bowls and pairs with fresh or cooked ingredients.
- High in protein, with 6 grams of protein in only 1/4 cup of dry farro
- High in essential vitamins and minerals like magnesium, zinc, B vitamins
- It’s also great for gut health and digestion with 5 grams of fibre per serving
It is cooked the same way you would cook rice or other grains. Tip: Add a sprig of fresh thyme to the water while it cooks to add flavour.
If you like this salad, you’ll also love this Apple Cheddar Salad, Winter Squash Kale Salad, or this Quinoa Pomegranate Feta Salad.
If you try out this recipe be sure to leave a star rating & review so I know how you liked it! Enjoy!
Farro Arugula Salad with Lemon Herb Vinaigrette
Ingredients
Arugula Farro Salad
- 2 large carrots, medium diced
- Drizzle olive oil
- 1 tsp garlic powder
- 2 tsp fresh thyme (or 1/2 tsp dried)
- Pinch salt
- 1 cup farro, uncooked
- 3 cups arugula
- 1 large cucumber, diced
- 4 oz goats cheese (or sub feta if you prefer)
- 1/2 cup sunflower seeds
- Fresh dill to garnish *Optional
Lemon Herb Vinaigrette
- Juice and zest of 1 lemon
- 1/4 cup olive oil
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tbsp fresh parsley (or 1/2 tsp dried parsley)
- 1 tsp dijon mustard
- 1 clove garlic, minced
- 1 tbsp honey or pure maple syrup
- 1/4 tsp salt
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. In a mixing bowl, toss the chopped carrots with a drizzle of olive oil, garlic powder and a pinch of salt. Spread the carrots out on the baking sheet and bake for 20-25 minutes until golden brown.
- Cook the farro on the stovetop according to the package directions. The cooking time will depend on the type of farro (pearled farro is the quickest cooking). Optional: Add a sprig of fresh thyme to the water while it boils to add flavour. Set aside to cool.
- While the farro and carrots cook, whisk together all the ingredients for the Lemon Herb Vinaigrette and set aside.
- To assemble the salad add the farro, roasted carrots, arugula and cucumber to a large bowl. Add the vinaigrette and toss to mix. Top with the goat cheese, sunflower seeds and fresh dill. Enjoy!
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