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Farro and Arugula Fall Salad Dinner Recipe

Emily Carter
A fall-inspired salad featuring nutty farro, peppery arugula, and a tangy lemon vinaigrette. Hearty and satisfying, with that elusive healthy vibe.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250 kcal

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
Vitamins and Minerals (Per Serving)
  • Vitamin A: 15%
  • Vitamin C: 20%
  • Calcium: 6%
  • Iron: 10%
  • Potassium: 8%

Additional Notes/Tips

  1. For added protein, toss in some grilled chicken or chickpeas.
  2. Swap almonds for walnuts for a richer flavor.
  3. Make it ahead and refrigerate; the flavors develop beautifully.
  4. Want more zest? Add some lemon zest for extra punch.
  5. If you don't like feta, try goat cheese or skip it for a dairy-free option.