Roasted Fig Rosemary Farro Salad (Printable Version)
Nutty farro tossed with roasted figs, rosemary, orange zest, arugula, and walnuts in a tangy balsamic dressing.
# What You'll Need:
→ Grains
01 - 1 cup farro
02 - 2 cups water
03 - ½ teaspoon kosher salt
→ Roasted Figs
04 - 8 fresh figs, halved
05 - 1 tablespoon olive oil
06 - 1 teaspoon fresh rosemary, finely chopped
07 - 1 tablespoon honey
→ Salad Base & Additions
08 - 2 cups arugula or baby spinach
09 - ¼ cup red onion, thinly sliced
10 - Zest of 1 orange
11 - ¼ cup toasted walnuts, roughly chopped
12 - ¼ cup crumbled feta cheese (optional)
→ Dressing
13 - 2 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh orange juice
15 - 1 tablespoon balsamic vinegar
16 - 1 teaspoon Dijon mustard
17 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, combine the farro, water, and salt. Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer. Cover partially and cook for 25–30 minutes until the grains are tender but still retain a slight chew. Drain any excess liquid and set aside to cool slightly.
03 - Arrange the fig halves cut side up on the prepared baking sheet. Drizzle with olive oil and honey, then sprinkle with the chopped rosemary. Roast for 15–18 minutes until the figs are softened and their edges have caramelized. Remove from the oven and let cool.
04 - In a small bowl, whisk together the extra-virgin olive oil, fresh orange juice, balsamic vinegar, and Dijon mustard until fully emulsified. Season with salt and pepper to taste.
05 - In a large mixing bowl, combine the cooked farro, arugula, thinly sliced red onion, orange zest, and toasted walnuts. Pour the dressing over the mixture and toss gently until everything is evenly coated.
06 - Transfer the salad to a serving platter. Arrange the roasted figs on top and sprinkle with crumbled feta cheese if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The roasted figs turn into something almost candy like, and they pair beautifully with the earthy bite of farro and peppery arugula.
- It comes together in under an hour with mostly hands off cooking, which means you can chat with a friend or pour a glass of wine while the oven does the work.
02 -
- Do not skip draining the farro after cooking, because excess water will make the dressing watery and dilute every flavor you just built.
- Watch the figs closely during the last five minutes of roasting, as honey goes from beautifully caramelized to acrid and bitter faster than you might expect.
03 -
- Rub the baking sheet with a thin film of oil before laying down the parchment, which prevents it from sliding around when you try to arrange the figs.
- Taste the dressing on a single grain of farro rather than off the spoon, because the grain changes how you perceive salt and acid.