This Farro and Arugula Salad is so appetizing any time of year. The farro gives it a wonderful crunch and nutty flavor. It’s fun to experiment with different ingredients depending on the time of year. Roasted butternut squash or sweet potatoes make it especially appealing in the Fall. I would also like to try goat cheese and beets in place of the cranberries and asparagus. Use your imagination and favorite ingredients!
Prep Time | 40 minutes |
Cook Time | 33 minutes |
Servings |
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- 1 c. farro
- 3 c. vegetable broth
- 1 tsp. salt
- 3 c. arugula
- 1 c. parsley chopped
- 1 c. mint leaves chopped
- 3/4 c. cherry tomatoes halved
- 1/2 c. dried cranberries
- 3/4 c. walnuts chopped
- 1/2 c. parmesan shaved
- 1 tsp. flaked salt
- 8 T. extra-virgin olive oil
- 2 T. fresh lemon juice
Ingredients
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- In a medium saucepan, bring farro, broth and salt to a boil then turn down to a simmer. Simmer farro until it is tender, about 30 minutes. Pour off any additional liquid, or add more if needed. When farro is done, let cool.
- Bring a pot of lightly salted water to a boil. Add the asparagus and cook until tender, about 3 minutes. When done, drain and poor cold water over the asparagus to stop the cooking.
- Chop herbs, vegetables and nuts.
- Place all ingredients in a large bowl and mix in the lemon juice and olive oil. Serve at room temperature.
Just about any ingredient may be added or deleted from this salad. A great addition for Fall would be roasted, cubed butternut squash.