Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Arugula and Farro Salad with Cherries and Goat Cheese
Author -
Serena Wolf
Print recipe
Save Recipe
Saved!
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Yields:
2
large salads, 4 appetizer/side salads
Ingredients
½
cup
semi-pearled farro
1
tablespoon
fresh lemon juice
1
tablespoon
fresh lime juice
2
tablespoons
extra virgin olive oil
1½
teaspoons
pure maple syrup
Salt
Fresh ground pepper
½
cup
fresh mint leaves
chopped
4
cups
baby arugula
¼
medium red onion
very thinly sliced
1¼
cups
cherries
halved and pitted
2
ounces
goat cheese
crumbled
Instructions
Cook your farro according to the package directions. Drain and rinse with cold water.
In a large bowl, whisk together the lemon juice, lime juice, olive oil and maple syrup. Season with salt and pepper to taste.
Add the farro to the bowl with the dressing and toss to coat. Add the mint, arugula, red onion and cherries and toss again.
Transfer the salad to a serving bowl/platter or individual plates and top with crumbled goat cheese. Serve immediately.