Fig, Farro and Arugula Salad
Prep time
Cook time
Total time
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.
Recipe type: Salad
Serves: 4-6 servings
  • 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)
  1. 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.
  2. Toast walnuts in a cast iron skillet over medium heat until starting to brown and fragrant. Let cool.
  3. Make the dressing by whisking together the olive oil, lemon, honey or maple syrup, and salt.
  4. 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.
  5. Drizzle with half the dressing and toss to combine. Taste and add more dressing if desired. Enjoy!
Recipe by Hälsa Nutrition at