Roasted Strawberry Black Pepper Farro (Printable Version)

Vibrant farro salad with caramelized strawberries, peppery arugula, and creamy feta. A sweet-savory summer dish ready in under an hour.

# What You'll Need:

→ Grains

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

→ Roasted Strawberries

04 - 1 pound fresh strawberries, hulled and halved
05 - 1 tablespoon olive oil
06 - 1 tablespoon honey
07 - 1/2 teaspoon freshly ground black pepper

→ Salad Additions

08 - 2 cups baby arugula
09 - 1/2 cup crumbled feta cheese
10 - 1/4 cup toasted sliced almonds
11 - 1/4 small red onion, thinly sliced
12 - 2 tablespoons chopped fresh basil

→ Dressing

13 - 3 tablespoons extra-virgin olive oil
14 - 1 1/2 tablespoons balsamic vinegar
15 - 1 teaspoon Dijon mustard
16 - 1/2 teaspoon honey
17 - 1/4 teaspoon kosher salt
18 - 1/4 teaspoon freshly ground black pepper

# How To Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss the halved strawberries with olive oil, honey, and black pepper. Spread on the prepared baking sheet. Roast for 18-20 minutes until juicy and slightly caramelized. Set aside to cool.
03 - Rinse the farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat to simmer, cover, and cook for 25-30 minutes until tender but chewy. Drain any excess water and let cool slightly.
04 - In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, kosher salt, and black pepper until emulsified.
05 - In a large salad bowl, combine cooked farro, arugula, red onion, roasted strawberries with any juices, and basil. Drizzle with dressing and toss gently to combine.
06 - Add feta and toasted almonds. Toss lightly or sprinkle on top. Serve immediately or at room temperature.

# Expert Advice:

01 -
  • The roasted strawberries become jammy and concentrated, turning a regular grain salad into something restaurant worthy
  • Farro holds up beautifully for meal prep, getting even better as the flavors meld together overnight
  • That unexpected kick of black pepper keeps the sweetness in check and makes each bite interesting
02 -
  • Don't skip cooling the farro slightly before assembling, or it will wilt the arugula too much
  • Those roasted strawberry juices are liquid gold, do not leave them behind on the baking sheet
  • The salad tastes best at room temperature, not cold from the refrigerator
03 -
  • If your strawberries are extra large, quarter them instead of halving for more even roasting
  • Add the almonds last minute so they stay crunchy throughout the meal

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