Roasted Plum and Arugula Farro (Printable Version)
Nutty farro meets sweet roasted plums and peppery arugula in this vibrant summer salad with tangy balsamic dressing.
# What You'll Need:
→ Grains
01 - 1 cup farro
02 - 2 cups water
03 - 1/2 tsp kosher salt
→ Fruit
04 - 4 ripe plums, pitted and quartered
05 - 1 tbsp olive oil
06 - 1/2 tsp honey
→ Greens & Vegetables
07 - 3 cups arugula, washed and dried
08 - 1/4 small red onion, thinly sliced
09 - 1/4 cup toasted walnuts, roughly chopped
→ Cheese (optional)
10 - 1/3 cup crumbled feta or goat cheese
→ Dressing
11 - 3 tbsp extra-virgin olive oil
12 - 1 tbsp balsamic vinegar
13 - 1 tsp Dijon mustard
14 - 1 tsp honey
15 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss plum quarters with 1 tbsp olive oil and 1/2 tsp honey. Spread on prepared baking sheet and roast for 15–18 minutes, until soft and slightly caramelized. Cool to room temperature.
02 - Rinse farro under cold water. In a medium saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Add farro, reduce heat, and simmer uncovered for 25–30 minutes, or until tender but chewy. Drain and let cool slightly.
03 - In a small bowl, whisk together 3 tbsp olive oil, balsamic vinegar, Dijon mustard, 1 tsp honey, salt, and pepper until emulsified.
04 - In a large bowl, combine cooked farro, arugula, red onion, toasted walnuts, and cheese (if using). Drizzle with dressing and toss gently to coat evenly.
05 - Top salad with roasted plums. Serve immediately or at room temperature.
# Expert Advice:
01 -
- The roasted plums become almost like a warm jam, their juices mixing with the balsamic to create this incredible sweet tangy dressing right in the bowl
- Farro gives you that satisfying chewy backbone that makes a salad feel like a real meal, not just something to push around your plate
- You can make the components ahead and the textures actually get better as everything sits together
02 -
- The farro should be cooled slightly before tossing with the arugula or the greens will wilt immediately from the residual heat
- Roasted plums release a lot of juice on the baking sheet, dont throw away that liquid, it tastes incredible spooned over the finished salad
- This salad holds up remarkably well for hours, making it perfect for potlucks or meal prep lunches
03 -
- Toast extra walnuts while the oven is hot and store them for future salads, they add crunch to everything from breakfast bowls to pasta dishes
- Double the dressing and keep it in a jar in the fridge, it works on almost any summer salad and keeps for a week