Roasted Fig Balsamic Farro Salad (Printable Version)
Chewy farro, caramelized figs, goat cheese and walnuts tossed in tangy balsamic vinaigrette for a satisfying meal.
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Roasted Figs
04 - 8 fresh figs, halved
05 - 2 teaspoons olive oil
06 - 1 tablespoon honey
07 - Pinch of sea salt
→ Salad Base
08 - 4 cups mixed baby greens (arugula, spinach, or spring mix)
09 - 1/2 small red onion, thinly sliced
10 - 1/3 cup toasted walnuts, roughly chopped
11 - 1/3 cup crumbled goat cheese
→ Balsamic Vinaigrette
12 - 3 tablespoons extra-virgin olive oil
13 - 2 tablespoons balsamic vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - 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 - In a medium saucepan, bring farro, water, and salt to a boil. Reduce heat and simmer, uncovered, 25–30 minutes until farro is tender but chewy. Drain and allow to cool slightly.
03 - On the lined baking sheet, toss halved figs with olive oil, honey, and a pinch of sea salt. Arrange cut side up and roast 15–20 minutes until caramelized and soft. Let cool slightly.
04 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well emulsified.
05 - In a large bowl, gently toss cooked farro, mixed greens, red onion, and walnuts with the vinaigrette until evenly coated.
06 - Distribute roasted figs and crumbled goat cheese over the salad. Serve immediately, warm or at room temperature.
# Expert Advice:
01 -
- Trust me, roasting figs transforms them into jammy little bites that feel like a kitchen secret.
- It’s perfect for using up the last figs of summer and always feels a bit more special than your average grain bowl.
02 -
- Once, I tried rushing the farro, and undercooked grains were a letdown, so patience pays off here.
- Mellowing the red onion slices in cold water is a game-changer if you’re not a huge fan of sharp onion bites.
03 -
- Don’t skimp on cooling the farro before combining—it keeps the greens perky instead of limp.
- The best flavor comes from using really good balsamic and olive oil; it’s noticeable in every bite.