Roasted Fig Rosemary Farro (Printable Version)
Warm farro tossed with roasted figs, rosemary, goat cheese, and walnuts in a balsamic dressing.
# 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 olive oil
06 - 1 teaspoon honey
07 - 2 teaspoons fresh rosemary, finely chopped
08 - Freshly ground black pepper, to taste
→ Salad Assembly
09 - 2 cups arugula or baby spinach
10 - 1/3 cup crumbled goat cheese or feta
11 - 1/4 cup toasted walnuts, roughly chopped
12 - 2 tablespoons red onion, thinly sliced
→ Dressing
13 - 2 tablespoons extra-virgin olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1 teaspoon Dijon mustard
16 - 1 teaspoon honey
17 - Salt and pepper, to taste
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss fig halves with olive oil, honey, rosemary, and black pepper. Arrange cut side up on the prepared baking sheet. Roast for 15 minutes until soft and caramelized. Set aside to cool slightly.
03 - Rinse farro under cool water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until tender. Drain any excess water and let cool slightly.
04 - In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well emulsified.
05 - In a large salad bowl, combine cooked farro, arugula or baby spinach, red onion, and half of the toasted walnuts. Drizzle with dressing and toss gently to combine.
06 - Top the salad with roasted figs, crumbled goat cheese or feta, and remaining walnuts. Serve warm or at room temperature.
# Expert Advice:
01 -
- The way roasted figs collapse into jammy sweetness against the chewy, nutty farro is the kind of contrast that makes you close your eyes when you eat.
- It works equally well as a weeknight dinner or as the dish everyone asks you to bring to a potluck.
02 -
- Do not skip rinsing the farro because surface starch can make the salad gummy instead of distinct and fluffy.
- If your figs are on the smaller side, add an extra two or three because they shrink considerably during roasting.
03 -
- Toasting the walnuts in a dry pan for three to four minutes transforms them from bland to deeply aromatic, so never skip this step.
- Let the farro cool just slightly before tossing with the greens because piping hot grains will wilt arugula into a sad mess.