Arugula farro salad topped with lentils, feta cheese, sweet potatoes and green apple. It’s tossed in a delicious citrus vinaigrette, and is the perfect fall salad!
Arugula Farro Salad
If you’re looking for new ways to enjoy salads this season, this arugula farro salad with brown lentils is the one for you. Packed with fiber, whole-grains, and delicious flavors, it’s the perfect combination of nutritious and delicious.
It’s sweet, savory, and has the perfect crunch. The salad is tossed in a homemade citrus vinaigrette, and is seriously the perfect fall salad!
What is farro?
Farro is a nutrient-rich ancient whole-grain that’s most similar to barley. It’ a good source of fiber, protein and antioxidants, and makes for the perfect salad grain because of its chewy texture.
To prepare farro, you boil it in water for roughly 15-20 minutes, then drain any excess liquid. Use it in place of other grains like rice or quinoa, or toss it onto a hearty salad.
It has almost a nutty taste, and is a delicious nutritious grain to add into your carb rotation.
What you’ll need to make this farro salad
- Farro– farro comes as pearled, semi-pearled and and whole variety. I used pearled farro for this recipe. Pearled farro is more commonly found in stores, and cooks much quicker than the other varieties
- Brown lentils– I always have pre-steamed or canned brown lentils on hand to toss into salads
- Arugula– or other greens like kale
- Roasted sweet potato
- Green apple
- Walnuts
- Crumbled Feta cheese
I love the combination of flavors this salad provides. It’s perfect for a holiday, dinner party, or for a work week lunch. Serve it cold or at room temperature for ideal taste.
The citrus vinaigrette is one of my favorite dressings to make for any salad. It’s slightly sweet with a dijon kick, and truly brings all of the flavors together.
I love a good nourishing salad and this arugula farro salad always hits the spot. I can’t wait for you guys to try it. You can tag me on Instagram if you do!
More salad recipes you’ll love:
Balsamic Date Kale Salad with Fried Halloumi
Kale Salad with Roasted Sweet Potato
Arugula Citrus Salad
Arugula Farro Salad
Ingredients
- 1 cup uncooked farro
- 2 1/2 cups water or vegetable broth
- 1 cup canned brown lentils (precooked)
- 1 sweet potato
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 2 cups arugula
- 1/2 green apple, chopped
- 4 oz crumbled feta cheese
- 1/3 cup walnuts
Citrus Dressing
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 tsp orange or lemon zest
- 1 tbsp dijon mustard
- 2 cloves minced garlic
- 1 tbsp maple syrup
- Salt & pepper
Directions
- Preheat the oven to 375 F
- Slice the sweet potato into coins, then cut into 4 quarters. Toss them with the olive oil, garlic powder, salt & pepper
- Layer the sweet potato on a parchment lined sheet pan and bake for about 30-35 minutes, flipping halfway.
- While that bakes, prepare the farro by adding it to a pot with the water or vegetable broth. Cover the pot and bring it to a boil. Once boiling, reduce to simmer and cook for about 15-20 minutes. Drain any excess liquid and set aside. Season lightly with salt. *For best results, follow the cooking instructions on the package since farro comes in many forms.
- Prepare the citrus dressing by whisking together all of the ingredients.
- Add the arugula to a salad bowl, then top with the cooked farro, lentils, sweet potatoes, apples, walnuts and feta cheese.
- Toss everything in the dressing until well combined.
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