Roasted Fig Thyme Farro Salad (Printable Version)
Sweet roasted figs and nutty farro combine with fresh herbs and zesty vinaigrette in this hearty Mediterranean bowl.
# What You'll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Roasted Figs
04 - 8 fresh figs, halved
05 - 1 tablespoon extra virgin olive oil
06 - 1 teaspoon fresh thyme leaves
07 - 1/2 teaspoon honey
08 - Pinch of fine sea salt
→ Salad Components
09 - 2 cups baby arugula or baby spinach
10 - 1/3 cup crumbled goat cheese or feta
11 - 1/4 cup toasted walnuts, roughly chopped
12 - 1/4 small red onion, thinly sliced
→ Balsamic Vinaigrette
13 - 3 tablespoons extra virgin olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1 teaspoon Dijon mustard
16 - 1 teaspoon honey
17 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Combine farro, water, and salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 25 to 30 minutes until the grains are tender but still retain a slight chew. Drain any remaining liquid and spread the farro on a plate to cool to room temperature.
03 - Arrange the halved figs cut-side up on the prepared baking sheet. Drizzle with olive oil, then sprinkle with fresh thyme leaves, honey, and a pinch of salt. Roast for 15 to 18 minutes until the figs are caramelized and softened. Remove from the oven and let cool slightly.
04 - In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey until fully emulsified. Season with salt and freshly ground black pepper to taste.
05 - In a large serving bowl, combine the cooled farro, arugula, crumbled goat cheese, toasted walnuts, and sliced red onion. Drizzle the vinaigrette over the top and toss gently until all ingredients are evenly coated.
06 - Arrange the roasted figs over the top of the salad. Serve immediately at room temperature for the best flavor and texture.
# Expert Advice:
01 -
- The roasted figs become almost jammy and caramelize in the oven, making every bite feel indulgent without any heavy sauces.
- Farro is a chewy, satisfying grain that actually holds up to dressing instead of turning mushy like lighter greens can.
- It works equally well warm from the oven or cold from the fridge the next day, which means leftovers are something to look forward to.
02 -
- Farro cooking times vary wildly depending on whether you have pearled, semi pearled, or whole grain, so check the package and taste test early.
- Do not skip toasting the walnuts in a dry pan for a few minutes because raw walnuts taste flat and slightly bitter compared to their toasted selves.
03 -
- Halve the figs uniformly so they roast evenly and you do not end up with some burnt and some still firm.
- Season the vinaigrette more aggressively than you think it needs because the bland farro will absorb and mellow the flavor significantly.