Go Back Email Link
+ servings

Arugula and Farro Salad with Cherries and Goat Cheese

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 15 minutes
Yields: 2 large salads, 4 appetizer/side salads


  • ½ cup semi-pearled farro
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 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
  • cups cherries halved and pitted
  • 2 ounces goat cheese crumbled


  • 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.