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!

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Farro and Arugula Salad
Farro and Arugula Salad Recipe - So appetizing!
Prep Time 40 minutes
Cook Time 33 minutes
Servings
people
Ingredients
Prep Time 40 minutes
Cook Time 33 minutes
Servings
people
Ingredients
Farro and Arugula Salad Recipe - So appetizing!
Instructions
  1. 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.
    Farro and Arugula Salad Recipe - Cooked farro drained and cooling
  2. 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.
  3. Chop herbs, vegetables and nuts.
    Farro and Arugula Salad - Chopped vegetables
  4. Place all ingredients in a large bowl and mix in the lemon juice and olive oil. Serve at room temperature.
    Farro and Arugula Salad - All ingredients
Recipe Notes

Just about any ingredient may be added or deleted from this salad. A great addition for Fall would be roasted, cubed butternut squash.

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