Fig and Farro Salad with Arugula & Feta

California Fig Farro Salad in a bowl with a fork and napkin

Fig and Farro Salad with Arugula & Feta

This Fig Farro Salad with Arugula and Feta combines sweet and savory flavors. This simple fall or winter salad is perfect as a satisfying healthy holiday appetizer or an easy, make-ahead lunch.

Course Salad

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 237.22kcal

Author Marisa Moore

Ingredients

1 cup semi-pearled farro
2 cups water
2 tablespoon fresh lemon juice
2 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 medium shallot, minced (about 2 tbsp)
1 teaspoon Dijon mustard
½ teaspoon fine sea salt
¼ teaspoon black pepper
¼ teaspoon dried turmeric
¾ cup chopped California Dried Figs
2 cups arugula, gently packed
2 oz. feta cheese (about ½ cup crumbled)

Instructions

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.

Notes

TIP: Cook the farro ahead of time and this salad is ready in under 10 minutes!

Recipe reprinted with permission from "California Figs: A Collection of Recipes for Fig Lovers" by California Fig Board Advisory.

Nutrition