This Farro Salad with Arugula Pear and Fennel brings together everything I love about seasonal, whole food cooking. It’s vibrant, nutrient-packed, and endlessly customizable. The kind of dish that makes you feel good just by looking at it and even better after eating it.
If you are anything like me, you are always looking for fresh, flavorful ways to elevate your grain bowls. This farro arugula pear salad is exactly that! The perfect balance of nutty, peppery, sweet, and tangy that feels as elegant as it is easy. Whether you’re prepping lunches for the week or looking for a wholesome dish to round out your dinner table, this salad checks all the boxes.
What I love most about grain salads is that with minimal effort you get to enjoy a nourishing, beautiful, harmonious and fulfilling meal. And it’s even better the next day!
How to cook farro
Some people like to cook farro with exact measures of farro to water ratio (like rice), but I like to cook farro like pasta in a lot of water, and drain the water off the farro.
👉🏻Stovetop: Bring 4 cups of water to a boil in a pot with salt. Add 1 cup rinsed farro and cook over medium heat, uncovered or partially covered, for about 22-25 minutes. Drain off cooking water and let it cool off before adding to the salad.
👉🏻Slow Cooker/ Crock Pot: Place 1 cup rinsed farro, 4 cups water and 1 tsp salt into a slow cooker. Cover and cook on low for 2-2½ hours or high for 1½ hours. Drain excess water and serve.
👉🏻Instant Pot/ Pressure Cooker: Place 1 cup rinsed farro, 3 cups water and 1 tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 12 minutes. Quick release the pressure. Drain excess water and serve.
tips for cooking farro for salads
For salads, opt to cook farro until tender or al dente and when serving farro like rice or in bowls with fresh herbs and oil, cook until soft.
How to store cooked farro
Cooked farro can be added to salads, soups, in a wrap or bowl, or served as is. So depending on how you plan on serving farro, here is how to store it;
- if you are repurposing the farro in a salad or soup – keep it simple since you’ll be adding other flavors to the recipe. Drain off the water, add a drizzle of olive oil and store in a glass container until ready to use.
- If you are serving farro as is, like rice, or in a bowl or burrito – add a drizzle of olive oil, salt, pepper and a handful of fresh herbs of choice.
Best tasting herbs for farro
Farro has a nutty, earthy flavor that pairs beautifully with a variety of fresh and dried herbs; mint and oregano are a great complement to this ancient grain, but you can use parsley, cilantro and dill. Thyme will add a delicious earthy flavor to farro.
While I love adding farro to salads like this warm farro salad with roasted squash that is perfect for fall, or this instant pot farro bowl, I often times serve farro like rice with a handful of fresh herbs and oil for maximum flavor.
Make ahead and storage instructions:
This salad keeps well for up to 3 days in the fridge. Just store the dressing separately and toss before serving. It’s perfect for meal prep, easy lunches, or your next fall dinner party.
TIPS FOR SUCCESS
Use pearled farro for quicker cooking (about 20–25 minutes).
Slice the pears just before serving to prevent browning.
Want extra protein? Add grilled chicken, salmon, sardines or chickpeas for a fully vegetarian meal.
Grain salads you need to try next:
Quinoa Tuna Salad – loaded with protein and perfect for a light lunch or meal prepping.
Mediterranean Couscous Salad – with zesty flavors and packed with colorful veggies and feta cheese, this salad is crunchy and satisfying!
Chickpea Pasta Salad – think chickpea pasta, cucumbers, olives and tomatoes tossed in a homemade lemony dressing. It’s the pasta salad you were missing in your life. Give it a try!
Farro Salad with Arugula
Ingredients
- 2 1/2 cups farro cooked
- 3 cups arugula rinsed
- 1 pear thinly sliced
- 1/2 cup fennel bulb sliced
- handful fennel leaves chopped
- 1 cup peas cooked
Lemon Oil Dressing
- 1/3 cup olive oil
- 1 lemon juiced
- 1 tsp dijon mustard
- 1 tsp salt and pepper
Instructions
- Cook farro according to package instructions (see notes below). Allow farro to drain completely and cool off before building the salad. I like to add a drizzle of olive oil to keep the farro moist, but that's optional.
- Cook the peas in boiling water for 5-6 minutes. Drain and set aside.
- While the farro cooks, prep the salad ingredients; rinse the arugula and add to a bowl. Slice the pear and fennel bulb lengthwise and chop the fennel leaves small. Add all the ingredients to the salad bowl
- Mix the lemon oil dressing in a small jar. Set aside
- When you are ready to build the salad, toss in the cooled farro and cooked peas, and add the dressing. Mix well, feel free to adjust the seasoning according to taste. Serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
