Ingredients
Salad
- 2 cups cooked farro
- 5 oz arugula
- 1 1/2 cups cherries, pitted and halved
- 4 oz goat cheese, crumbled
- 1/4 cup thinly sliced red onion
- 1/2 cup pecans
- 2 tablespoons freshly chopped mint or basil
Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey. Slowly drizzle in olive oil while whisking continuously until the dressing is emulsified. Season with salt and pepper to taste.
- Combine salad ingredients: In a large bowl, add the cooked farro, arugula, pitted and halved cherries, crumbled goat cheese, thinly sliced red onion, pecans, and chopped mint or basil.
- Toss salad with dressing: Drizzle the prepared balsamic vinaigrette over the salad. Toss gently but thoroughly to coat all ingredients evenly with the dressing.
- Serve immediately: Transfer the tossed salad to serving plates or a bowl and enjoy immediately for the freshest taste and texture.
Notes
- Use cooked and cooled farro for best results; farro can be prepared ahead of time.
- Cherries can be substituted with other seasonal fruits like sliced strawberries or blueberries.
- For added protein, consider adding grilled chicken or chickpeas.
- If you prefer, swap out goat cheese for feta or parmesan.
- Leftovers can be stored in the refrigerator for up to 2 days; add dressing just before serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for farro, if not pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
