Roasted Fig Walnut Farro Salad (Printable Version)

Hearty farro grain bowl with sweet roasted figs, crunchy walnuts, and honey-balsamic vinaigrette

# What You'll Need:

→ Grains

01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon salt

→ Roasted Figs

04 - 8 fresh figs, halved
05 - 1 tablespoon olive oil
06 - 1 teaspoon honey
07 - Pinch of salt

→ Salad Components

08 - 4 cups arugula or baby spinach
09 - 1/2 small red onion, thinly sliced
10 - 1/2 cup toasted walnuts, roughly chopped
11 - 1/3 cup crumbled goat cheese or feta

→ Honey-Balsamic Vinaigrette

12 - 3 tablespoons extra-virgin olive oil
13 - 1 tablespoon balsamic vinegar
14 - 1 tablespoon honey
15 - 1 teaspoon Dijon mustard
16 - Salt and black pepper to taste

# How To Make:

01 - Preheat the oven to 400°F.
02 - Rinse the farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until tender but still chewy. Drain and set aside to cool slightly.
03 - Line a baking sheet with parchment paper. Arrange fig halves cut side up, drizzle with olive oil and honey, and sprinkle with a pinch of salt. Roast for 15-18 minutes, until soft and slightly caramelized. Let cool slightly.
04 - In a dry skillet over medium heat, toast walnuts for 3-4 minutes, tossing frequently until fragrant. Remove from heat and set aside.
05 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
06 - In a large bowl, combine cooked farro, arugula, red onion, and half of the walnuts. Drizzle with half the vinaigrette and toss gently to combine.
07 - Arrange salad on a serving platter or individual plates. Top with roasted figs, remaining walnuts, and crumbled goat cheese. Drizzle with additional vinaigrette as desired. Serve immediately.

# Expert Advice:

01 -
  • The roasted figs become jammy and concentrated, almost like candy but better
  • Farro gives you that satisfying chew that regular lettuce salads never quite deliver
  • This hits the perfect balance between sweet and savory without trying too hard
02 -
  • Letting the farro cool slightly before tossing with arugula prevents the greens from wilting into sadness
  • The figs can be roasted up to a day ahead and kept in the refrigerator
03 -
  • If you can only find dried figs, rehydrate them in warm water for 20 minutes before roasting
  • Use pecans or hazelnuts instead of walnuts if you prefer a milder nut flavor

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