Roasted Fig Balsamic Farro Salad (Printable Version)
Farro tossed with balsamic, roasted figs, goat cheese and toasted walnuts.
# What You'll Need:
→ Grains
01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Roasted Figs
04 - 8 fresh figs, halved
05 - 1 tablespoon olive oil
06 - 1 teaspoon honey
07 - Pinch of kosher salt
→ Salad Base
08 - 4 cups mixed salad greens (arugula, spinach, baby kale)
09 - 1/2 small red onion, thinly sliced
10 - 1/3 cup walnuts, toasted and roughly chopped
11 - 1/3 cup goat cheese, crumbled
→ Balsamic Dressing
12 - 3 tablespoons extra virgin olive oil
13 - 2 tablespoons balsamic vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - Kosher salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange the fig halves cut side up on the prepared baking sheet. Drizzle with olive oil and honey, and sprinkle with a pinch of salt. Roast for 15 minutes until caramelized and softened. Remove from the oven and let cool slightly.
03 - While the figs roast, rinse the farro under cold water. Combine the farro, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20–25 minutes until the farro is tender but still chewy. Drain any excess water and let cool to room temperature.
04 - In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
05 - In a large salad bowl, combine the cooled farro, mixed greens, sliced red onion, and toasted walnuts. Drizzle with half the dressing and toss gently to coat evenly.
06 - Arrange the roasted figs and crumbled goat cheese over the top of the salad. Drizzle with the remaining dressing and serve immediately.
# Expert Advice:
01 -
- The contrast between warm caramelized figs and cool crisp greens feels like a restaurant dish you stumbled onto by accident.
- Farro holds up beautifully in the fridge so you can make extra and crave it all over again the next day.
02 -
- Do not skip rinsing the farro or you will end up with a starchy clumpy mess instead of distinct nutty grains.
- Letting the farro cool before assembling keeps the greens from wilting into a sad pile.
03 -
- Toasting walnuts in a dry skillet for three minutes transforms them from background crunch to something people will actually notice and ask about.
- Dressing the salad in two stages, half before and half after plating, ensures every bite is flavorful without drowning the greens.