Farro Salad with Arugula

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.

Prep Time8

Cook Time25

Total Time33

Course: Salad

Cuisine: American, Mediterranean

Keyword: Farro Arugula Pear Salad, Farro Salad, Farro Salad with Arugula, Grain Salad with Arugula

Servings: people

Author: Silvia Dunnirvine

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

Stovetop: Bring 4 cups of water to a boil in a pot with salt. Add 1 cup rinsed farro, stir well, then reduce the heat to medium-high and boil uncovered or partially covered until soft, about 25 minutes. Drain off cooking water.

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 or add to your favorite recipes.

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.

Nutrition