Toasted Farro Salad

Fuel your body with this healthy toasted farro salad, packed with fiber-rich farro, nutrient-dense arugula, sweet pears, dried cherries and protein-rich feta. Topped with a creamy lemon-tahini dressing, it’s as delicious as it is nourishing!

This hearty and healthy salad eats like a meal and is layered with flavor!

Made with a blend of fruits and greens, topped with a creamy tahini-based dressing, this farro salad recipe is easy to assemble and can be made any time of year since it incorporates winter-friendly fruits.

★ Why You'll Love this Recipe ★

When you're feeling the need to detox from comforting casseroles, this is a great go-to. It's a vitamin and fiber-packed salad.

This recipe offers a unique blend of fruits and greens creating amazing flavor and easy-to-eat texture.

Annie's Goddess Dressing can be used in place of the homemade dressing if you are short on time.

The toasted farro adds extra nuttiness along with pecans. Sliced pears, dried cherries and crunchy shallots add a touch of sweetness and a subtle bite.

Feta cheese and creamy tahini-maple-lemon dressing finish this salad off, adding richness and plenty of tang.

★ Ingredients You'll Need ★

Here's a look at the fruits, veggies and greens you'll need, plus ingredients for the dressing.

For the Salad:

• Farro. This comes dried. You'll toast it before cooking to bring out its nature nutty flavor.
• Arugula. This has a peppery flavor which adds a nice layer of flavor to this salad.
• Pear. Red anjou pear was used to develop this recipe, but any pear variety will do. Choose one that is still quite firm so it holds up to being tossed in the salad. If pears are unavailable, swap them for apple slices or use a firm peach, if you'd prefer.
• Dried cherries. Or you can use dried cranberries.
• Pecans. You can toast these as well for added flavor.
• Shallot. This has a nice subtle flavor. You can also use a red onion if you prefer.
• Flat-leaf parsley. Fresh is best but you can use dried if that's easier.
• Feta cheese. Crumbled. You can eliminate the feta to make the

For the Dressing:

Mix together: olive oil, sea salt, tahini pasta, lemon juice, Dijon mustard, maple syrup.

Save the lemon zest from your juiced lemon and use it to garnish the salad for extra zest.

★ How to Make this Recipe ★

This farro salad comes together in just a few steps. Here's a look at the steps.

• Toast dried farro in a skillet, for flavor.
• Cook the farro using the package instructions.
• Whisk together dressing ingredients.
• Slice the pear and shallot
• Layer everything in a bowl and drizzle on dressing.
• Enjoy!

Simple as that. Optionally, you can also toast the pecans for extra flavor.

★ Tips & FAQs ★

Tips

• Seasoning the farro while still hot allows the kernels to absorb better.
• Spreading the farro out on a baking sheet to cool prevents it from becoming overcooked and gummy.
• The pear will quickly discolor once cut. To prevent browning, toss the pear slices with lemon juice before serving.
• Slice shallots paper-thin so they can absorb the dressing and mellow in flavor.

FAQs

How can I store leftovers?

This salad is best enjoyed fresh, however if you are meal-prepping or are planning on having leftovers you want to save for later, you can store them in an airtight container in the fridge for a couple days.

Just be sure to keep the dressing separate and add it right before you're ready to eat. Storing the farro separately will also help the salad greens and fruit not to wilt so quickly.

Can I add more protein?

Yes! Try this salad topped with rotisserie chicken, cooked salmon, hard boiled eggs or several dollops of hummus for a more complete, protein-packed meal that could potentially serve as a healthy, yet hearty dinner.

What goes well with this salad?

This farro salad can be served with soup, sandwich, a baguette or a side of pasta like mac and cheese.

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