Made with sweet, dried California figs, this easy farro salad is a delicious and elegant addition to your Thanksgiving and holiday table.
This post was paid in partnership with California Figs. As always, all thoughts are my own.
This Fig Farro Salad with Arugula and Feta combines sweet and savory flavors. Try it for a satisfying holiday appetizer and an easy, make-ahead recipe for a Friendsgiving or office potluck. It’s one of my favorite finds in the new California Figs cookbook!
Here’s what you’ll need to make the salad.
Make the red wine turmeric vinaigrette
The salad dressing pulls it all together. The red wine vinegar, extra virgin olive oil, and Dijon mustard provide a balanced flavor base for the shallot to shine through with just enough savory onion flavor.
I like to whisk the dressing in a bowl and toss the ingredients in the same bowl if I’ll be serving the salad right away. If you will be serving the salad a little later, make the dressing up 2- 3 days ahead in a jar and refrigerate. Drizzle the dressing on the salad just before it’s time to eat.
Alternatively, you can dress the salad early and add the arugula later so that it doesn’t wilt.
What’s the best fig variety?
There’s really no one best one. From Mission to Kadota, Sierra, and Tena, each variety offers a unique flavor, texture, color, and even a different shape to adorn those holiday cheese boards! I love the sweetness and color golden figs bring to a snack board in the fall and winter.
For this fig and farro recipe, I’m using dried Mission figs which pair well with savory dishes. The sweet, complex flavor mimics a rich red wine and perfectly complements the peppery arugula and the tangy homemade salad dressing.
Why dried figs?
Flavor. Figs add natural sweetness and flavor without added sugar. In this recipe, the chewy figs add a nice texture and flavor all in one bite!
Nutrition. When it comes to nutrition, there are lots of reasons to incorporate figs into your diet. Just 3-5 dried or fresh figs dish up 5 grams of fiber. And within that, you get 1.5 grams of soluble fiber, the type of fiber linked to lowering blood cholesterol and improving blood sugar.
Compared to other common fruits, figs contain more calcium, potassium, and iron. Plus, the antioxidant levels in figs are on par with other foods like red wine and green tea.
Where to find dried figs?
You can find the two main California Dried Fig varieties, Mission and Golden Figs, in most major grocery stores. Fresh figs are in supermarkets from May to November but dried figs are available all year long. I love that for convenience!
Plus, dried figs can be stored six to eight months so you’ll never be without. Simply buy and place dried in an airtight container at room temperature.
California Figs Cookbook
The newly released California Figs Cookbook is a must-have! The book includes 62 recipes plus everything you want to know about California figs from the different varieties and nutrition to information on how figs grow. As a registered dietitian nutritionist and food nerd, I love learning the history of figs and getting inspiration on different ways to enjoy them.
But this cookbook is packed with mouthwatering photos of every recipe. I can’t wait to try the Pasta with California Fig Sofrito and Parmesan and everyday recipes like the Quinoa Salad with California Figs and Kale and the California Fig and Pistachio Energy Bars.
For the holidays, I’m making the California Fig Red Wine Jam for gifts and I’m pretty sure the California Figgy Pudding will be making an appearance on my holiday dessert table.
You can get your copy of the California Figs cookbook right here.
Here’s the recipe for a first taste!
Dried Fig and Farro Salad with Arugula & Feta
- 1 cup semi-pearled farro
- 2 cups water
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 medium shallot, minced (about 2 tbsp)
- 1 tsp Dijon mustard
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp dried turmeric
- ¾ cup chopped California Dried Figs
- 2 cups arugula, gently packed
- 2 oz. feta cheese (about ½ cup crumbled)
- Put the farro and water in a medium saucepan and bring to a boil over high heat. Lower heat until the water simmers, put on the lid and cook until the farro is tender, about 25 minutes. Remove from heat and let rest, covered, for 10 minutes.
- In a large bowl, whisk together the lemon juice, olive oil, red wine vinegar, shallot, mustard, salt, pepper, and turmeric. Add the cooked farro, figs, arugula and toss well. Crumble the feta over the top and toss again. Serve warm or at room temperature.