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

Dried Fig and Farro Salad with Arugula & Feta

Course Salad
Cuisine American
Keyword dried fig recipes, farro salad
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 237.22kcal


  • 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.


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


Calories: 237.22kcal | Carbohydrates: 39.63g | Protein: 5.61g | Fat: 7.34g | Saturated Fat: 2.18g | Cholesterol: 8.41mg | Sodium: 320.43mg | Potassium: 258.5mg | Fiber: 7.27g | Sugar: 10.18g | Vitamin A: 198.08IU | Vitamin C: 3.49mg | Calcium: 99.59mg | Iron: 1.45mg