Roasted Plum and Arugula Farro

The first time I combined roasted stone fruit with grains, I was just trying to use up a pint of plums that were going soft. That accidental lunch became one of those combinations I started craving weekly, something about the warm jammy fruit against peppery greens and chewy farro that feels like summer on a plate.

I made this for a rooftop dinner last August when my friend Sarah brought over plums from her fathers tree. We ate it standing up, leaning against the railing while the city cooled down, and she kept asking exactly what was in the dressing because she couldnt place the flavors.

Ingredients

• 1 cup farro: Pearled farro cooks faster but whole farro has more bite and nutrition, either works beautifully here
• 4 ripe plums: They should give slightly to pressure but not feel mushy, underripe plums wont develop that caramelized sweetness in the oven
• 3 cups arugula: The peppery punch cuts through the sweet roasted fruit and creamy cheese perfectly
• 1/4 small red onion: Thinly sliced so the bite disperses throughout rather than hitting you in one spot
• 1/4 cup toasted walnuts: Toast them in a dry pan until fragrant, about 3 minutes, this step is worth the extra dish
• Balsamic vinegar and Dijon mustard: This combination creates that proper vinaigrette emulsion that clings to every grain and leaf

Instructions

Roast the plums:

Heat your oven to 400°F and toss quartered plums with olive oil and honey until coated, then spread them on a parchment lined sheet where they can roast undisturbed for 15 to 18 minutes until theyre soft and starting to caramelize at the edges.

Cook the farro:

Rinse the grains under cold water until it runs clear, then boil them in salted water for 25 to 30 minutes until theyre tender but still have some chew, like properly cooked pasta.

Whisk the dressing:

Combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl, whisking vigorously until the mixture thickens slightly and emulsifies.

Assemble the salad:

Toss the cooled farro with arugula, red onion, walnuts, and crumbled cheese if youre using it, then drizzle with dressing and fold everything together gently before topping with those roasted plums.

Save

My mother in law who claims to not like grain salads went back for seconds of this, then asked me to write down the recipe on the back of a grocery receipt before she left. That kind of quiet acceptance from someone set in their ways about food feels like the highest compliment.

Making It Your Own

Peaches or apricots work just as well when plums arent in season, and Ive even used firm figs in early autumn when they start appearing at the farmers market. The key is fruit that can hold its shape through roasting while becoming tender and sweet.

The Farro Factor

Ive found that salting the farro cooking water makes a huge difference in the final dish, similar to salting pasta water. The grains absorb seasoning as they cook, meaning every bite is flavorful rather than bland and needing extra salt at the end.

Serving Suggestions

This salad works beautifully alongside grilled fish or chicken, but its substantial enough to stand alone as a main course, especially when topped with crumbled cheese. A crisp white wine like Sauvignon Blanc cuts through the richness and complements the fruit beautifully.

• Add chickpeas or white beans if you want to bulk up the protein for a more filling meal
• Serve slightly warm rather than chilled to bring out the farros nutty flavor
• The salad actually tastes better after sitting for 20 minutes, so dont feel rushed to serve immediately

Save

Theres something deeply satisfying about a salad that feels substantial and thoughtful, the kind of food that makes you slow down and actually taste what youre eating.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, you can prepare the farro and roasted plums up to 2 days in advance. Store them separately in the refrigerator and toss with arugula and dressing just before serving to keep the greens fresh and crisp.

→ What can I substitute for farro?

Farro can be replaced with wheat berries, barley, or spelt for similar texture. For gluten-free options, try quinoa, brown rice, or sorghum. Adjust cooking times accordingly as these grains may cook faster or slower.

→ How do I store leftovers?

Store components separately in airtight containers: farro and plums for up to 4 days, arugula for 2-3 days, and dressing for 1 week. For best results, keep dressed portions separate and combine just before eating.

→ Can I use different fruits?

Absolutely. Peaches, nectarines, apricots, or even pears work beautifully when roasted. Adjust roasting time based on fruit firmness—softer fruits like peaches may need slightly less time in the oven.

→ Is this served warm or cold?

This salad is versatile and works at any temperature. Serve immediately while farro is slightly warm for a comforting dish, or let everything cool to room temperature for a refreshing summer lunch. chilled leftovers make excellent meal prep.

→ How can I add more protein?

Boost protein by adding grilled chicken breast, chickpeas, white beans, or even hard-boiled eggs. Shaved Parmesan instead of crumbled cheese also adds protein and savory depth to complement the sweet plums.