Farro and Arugula Fall Salad Dinner Recipe
Farro and arugula—because who doesn’t love a salad that’s trying way too hard to be fancy? This fall salad blends hearty farro with peppery arugula, creating a texture contrast that makes you feel like you’re eating something healthy (even though you know you’ll sneak in a second serving). If you’re tired of basic leafy greens and want something with depth, try this. It’s got the bite, the flavor, and, let’s face it, a touch of sophistication that’ll make you feel better about eating yet another salad for dinner. It’s fall, so why not lean into it?
Farro and Arugula Fall Salad Dinner Recipe
A fall-inspired salad featuring nutty farro, peppery arugula, and a tangy lemon vinaigrette. Hearty and satisfying, with that elusive healthy vibe.
Ingredients
- 1 cup farro uncooked
- 4 cups fresh arugula
- 1/4 cup crumbled feta cheese optional
- 1/4 cup sliced almonds toasted
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook farro according to package instructions; drain and let cool.
- In a large bowl, combine arugula, farro, feta (if using), and almonds.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Drizzle the dressing over the salad and toss gently.
- Serve immediately, or chill for 30 minutes for a more flavorful blend.
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 7g
- Vitamin A: 15%
- Vitamin C: 20%
- Calcium: 6%
- Iron: 10%
- Potassium: 8%
Additional Notes/Tips
- For added protein, toss in some grilled chicken or chickpeas.
- Swap almonds for walnuts for a richer flavor.
- Make it ahead and refrigerate; the flavors develop beautifully.
- Want more zest? Add some lemon zest for extra punch.
- If you don’t like feta, try goat cheese or skip it for a dairy-free option.
