This Fig, Farro and Arugula Salad with walnuts and a honey-lemon vinaigrette makes a delicious lunch or potluck dish. Whether you keep it plant-based or add a touch of goat cheese and sliced ham or prosciutto, it won't disappoint.
Author: Maria Adams
Recipe type: Salad
Serves: 4-6 servings
Ingredients
1 cup farro (uncooked)
6 cups arugula
12 fresh figs, sliced in half
⅓ cup chopped walnuts
⅓ cup extra virgin olive oil
Juice of 1 lemon
2 tablespoons honey
Pinch of sea salt
4 ounces goat cheese (optional)
4 ounces thinly sliced Black Forest ham or prosciutto (optional)
Instructions
Cook farro by combining 1 cup with 3 cups water in a large pot and bringing to a boil. Reduce heat and simmer for 30 minutes, until cooked. Drain any excess water and let cool. TIP: Prep the farro the day before.
Toast walnuts in a cast iron skillet over medium heat until starting to brown and fragrant. Let cool.
Make the dressing by whisking together the olive oil, lemon, honey or maple syrup, and salt.
Add the arugula to a large salad bowl. Mix in the farro and then top with sliced figs, toasted walnuts, and ham/prosciutto and goat cheese if desired.
Drizzle with half the dressing and toss to combine. Taste and add more dressing if desired. Enjoy!
Recipe by Hälsa Nutrition at https://halsanutrition.com/fig-farro-arugula-salad/