Since the quarantine started, I’ve been wanting to make this salad. The whole recipe has been on my brain, but I haven’t found the time to make it yet! I FINALLY made the time to do it, and I’m so so happy with how it turned out.
Farro is so underutilized. It’s an awesome grain, full of nutrients like protein, fiber, magnesium, zinc and B vitamins. It’s also gluten free!
Farro is already a nutty grain, so toasting it beforehand really enhances the flavors even more.
The BIGGEST tip I can offer for this delicious salad is to soak your farro overnight. At a minimum, bring water to a boil, pour over the farro, and let it sit for an hour. But, it really is best if you let it sit overnight. I like to do this right before bed, as I’m cleaning up the kitchen.
While this salad is delicious right after it’s made, there is some benefit to letting the flavors develop overnight. It will last for several days in your refrigerator. It’s a great side dish for lean proteins like salmon or even top it with sautéed shrimp.
If you’re like me, and you like to cook in bulk, double the recipe, use up all the vinaigrette and pack it for lunches for the week! If not, then just save the rest of the vinaigrette for a regular mixed greens salad. It will last for up to 1 month in your refrigerator! Also, if you have an extra blender bottle lying around, for those protein shakes, use one of those to mix up your salad dressing! It’s a great way to quickly re-emulsify the dressing the next time you use it!
If you don’t happen to have arugula or walnuts, you can always substitute a different green like spinach or baby kale, and your favorite nut. Pecans would be awesome, too! One thing is for sure, you will NOT be disappointed with this salad!
