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
- 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!