Roasted Fig Lemon Farro Grain Salad (Printable Version)

Caramelized figs meet nutty farro and zesty lemon dressing for a hearty Mediterranean grain bowl

# What You'll Need:

→ Grains

01 - 1 cup farro
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Figs

04 - 8 fresh figs, halved
05 - 1 tablespoon honey
06 - 1 tablespoon olive oil

→ Salad

07 - 2 cups arugula or mixed salad greens
08 - 1/4 cup crumbled feta cheese
09 - 1/4 cup toasted walnuts, roughly chopped
10 - 1/4 red onion, thinly sliced

→ Lemon Dressing

11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

# How To Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Rinse farro under cold water. Bring 2 cups of water and 1/2 teaspoon salt to a boil in a medium saucepan. Add farro, reduce heat to a simmer, cover, and cook for 25–30 minutes until tender but chewy. Drain any excess water and set aside to cool slightly.
03 - Arrange halved figs on the prepared baking sheet. Drizzle with 1 tablespoon honey and 1 tablespoon olive oil. Roast for 12–15 minutes until soft and caramelized. Allow to cool slightly.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
05 - In a large bowl, combine cooked farro, greens, roasted figs, red onion, walnuts, and feta. Drizzle with the lemon dressing and toss gently to combine.
06 - Serve immediately as a main or side salad.

# Expert Advice:

01 -
  • The roasted figs turn into little jammy pockets of sweetness that balance perfectly with tangy feta and peppery greens
  • Farro gives it such satisfying chew and heft that the salad feels substantial but never heavy
  • You can make everything ahead and just assemble when youre ready, which is how I survived last months dinner party rush
02 -
  • Overcooking the farro is the quickest way to ruin this salad, so start checking at 20 minutes and keep tasting
  • The figs can go from perfectly roasted to burnt quickly so set a timer and check them early
  • Letting the farro cool slightly before assembling prevents the greens from wilting immediately
03 -
  • Buy figs that are slightly soft to the touch and heavy for their size
  • If your farro is still too chewy after 30 minutes add more water and cook another 5 minutes
  • The salad keeps for one day in the fridge but the greens will start to wilt

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