Warm Farro Salad with Arugula

Nutty, tender farro forms the perfect base, complemented by peppery arugula that adds a fresh, bright bite. The caramelized roasted squash brings a hint of natural sweetness balancing the sharp flavors of blue cheese, while the pumpkin seeds add a delightful crunch.

Cook Time30

Total Time30

Course: Salad

Cuisine: American, Mediterranean

Keyword: Farro Arugula Salad, Farro Salad, Recipes for Farro

Servings: people

Author: Silvia Dunnirvine

Ingredients

2 cups farro
1 acorn squash sliced
2 cups arugula
3/4 cup crumbled blue cheese
2 tbsp pumpkin seeds or pepitas
2 tbsp parmesan cheese shavings

Lemon Oil Dressing

1/4 cup olive oil
1 lemon juiced
2 tbsp fresh dill chopped
salt and pepper to taste

Instructions

Pre-heat oven to 400F degrees.
Add squash slices to a baking sheet. Sprinkle with olive oil and season with salt and pepper to taste. Roast for 30 minutes, flipping half way through.
Meanwhile cook farro according to package instructions. Drain and set aside
Add the dressing ingredients to a jar, shake well to combine.
Add the cooked farro and roasted squash to the arugula bowl. Toss to combine ingredients.
Top salad with pumpkin seeds, shaved parmesan cheese and crumbled blue cheese.
Toss in the dressing and serve.

Nutrition