Arugula Farro Salad
This arugula farro salad recipe is full of superfood ingredients, dressed in a savory sun-dried tomato dressing. Serve this arugula farro salad warm or cold!
Servings: 6
Calories: 148kcal
Ingredients
- 5 ounce package Arugula
- 1 head Romaine Lettuce chopped
- ½ cup Beets cut into bite-sized pieces
- ½ cup Compari tomatoes quarted
- ½ cup English Cucumbers cut into bite-sized pieces
- ¼ cup Red Onions cut into thin slices
- ¼ cup Kalamata Olives chopped
- ¼ cup Vegan feta cheese
- 2 Avocados Chopped into bite-sized pieces
Cooking Farro
- 1 cup Dried Farro
- 2 cups Water
- 2 pinches Salt
Sun-Dried Tomato Dressing
- 1 recipe Sun-Dried Tomato Dressing
Optional Tofu
- 1 recipe g Grilled Tofu (Optional)
Instructions
Cooking the Farro
- In a medium saucepan, combine 1 cup of dried farro, 2 pinches of salt, and 2 cups of water and bring to a boil.
- Stir, reduce the heat to medium-low, and allow to cook for 20-25 minutes.
- Drain the farro in a colander if any liquid is left in the pan.
- Fluff with a fork.
- Allow farro to cool to room temperature and serve warm or refrigerate if serving cold.
Assembling the Salad
- Combine the arugula with chopped Romaine lettuce and place on a platter, ina large bowl, or in individual bowls.
- Spread ½ of the farro, beets, onions, tomatoes, cucumbers, olives, avocado, and feta cheese, evenly layering the ingredients on the greens.
- Then, repeat by layering the remaining ingredients on top of the salad mixture again.
Sun-Dried Tomato Dressing
- Add all the ingredients to a high-speed blender.
- Transfer the dressing to a container and store in a refrigerator until ready to serve.
- Serve with grilled or baked tofu if desired.
Video
Notes
- Cook the farro first while you prepare the other ingredients so it has time to cool. Or, make it ahead of time.
- If following a gluten-free diet, substitute the farro with quinoa.
- Do not cut or add the avocado until ready to serve to avoid having it brown over time in the refrigerator.
- If served with tofu feta cheese, make the tofu feta cheese in advance.
- Serve as an entree salad or a side salad.
- Make dressing in advance, so it has time to chill.
- When serving the salad warm, do not chill the farro.
- Remove the chilled farro and fluff with a fork for a cold salad before adding to the salad.
Nutrition
Calories: 148kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 250mg | Potassium: 732mg | Fiber: 8g | Sugar: 3g | Vitamin A: 9781IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 2mg