Description
1 cup cooked farro
2 cups fresh arugula
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup toasted walnuts, chopped
1/4 cup dried cranberries
1/3 cup crumbled goat cheese
Honey Lemon Ricotta Dressing:
1/4 cup ricotta cheese
2 tbsp honey
2 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp Dijon mustard
Salt and black pepper to taste
Directions:
In a large bowl, combine cooked farro, arugula, cherry tomatoes, red onion, walnuts, and dried cranberries.
In a small bowl, whisk together ricotta cheese, honey, lemon juice, olive oil, Dijon mustard, salt, and black pepper until smooth.
Drizzle the dressing over the salad and toss to combine.
Sprinkle with crumbled goat cheese and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Farro: Rinse 1 cup of farro under cold water. In a saucepan, combine it with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until tender but chewy. Drain any excess water and let it cool slightly.
- Prepare the Components: While the farro cooks, halve the cherry tomatoes, thinly slice the red onion, chop the toasted walnuts, and crumble the goat cheese.
- Make the Dressing: In a small bowl, add the ricotta, honey, fresh lemon juice, olive oil, and Dijon mustard. Whisk vigorously until the mixture is completely smooth and emulsified. Season with salt and black pepper to taste.
- Assemble the Salad: In your large serving bowl, combine the warm (or room temperature) cooked farro, arugula, tomatoes, red onion, walnuts, and dried cranberries.
- Toss and Finish: Drizzle the desired amount of Honey Lemon Ricotta Dressing over the salad. Gently toss until all ingredients are evenly coated. Top with the crumbled goat cheese just before serving.
Serving Suggestions
This versatile salad can be adapted for any occasion.
- For a complete meal, top with grilled chicken, salmon, or chickpeas for added protein.
- Serve it as a vibrant side dish alongside roasted chicken or a hearty soup.
- Pack it for lunch by keeping the dressing separate in a small container and tossing just before eating to keep the arugula crisp.
- For a festive twist, substitute goat cheese with feta and walnuts with pecans.
How-to Summary
Cook farro, chop vegetables and nuts, whisk ricotta, honey, lemon juice, oil, and mustard for dressing. Combine all salad ingredients in a bowl, drizzle with dressing, toss, and top with goat cheese.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, store the components separately. Combine the farro, vegetables, nuts, and cranberries. Add the dressing and arugula just before serving to prevent sogginess.
What can I use instead of farro? Quinoa, barley, or brown rice are excellent gluten-free alternatives that provide a similar hearty texture.
How do I toast walnuts? Place chopped walnuts in a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and lightly browned. Watch closely to avoid burning.
Is there a substitute for goat cheese? Absolutely. Feta cheese offers a tangy bite, while blue cheese provides a stronger flavor. For a vegan version, use a dairy-free cheese alternative or omit it.
Can I use a different sweetener in the dressing? Yes. Maple syrup or agave nectar can replace the honey for a similar sweetness, making the dressing vegan-friendly.
Common Mistakes to Avoid
- Overcooking the Farro: Aim for al dente—chewy, not mushy. Check it at the 15-minute mark.
- Adding Dressing Too Early: Dressing the salad long before serving will wilt the arugula. Toss immediately before eating.
- Skipping the Toasting Step: Toasting the walnuts is crucial. It unlocks their oils and deep, nutty flavor, elevating the entire dish.
- Using Bottled Lemon Juice: Fresh lemon juice is non-negotiable for the dressing’s bright, fresh flavor. Bottled juice will taste flat and acidic.
Conclusion
This Farro Salad with Honey Lemon Ricotta Dressing is a perfect harmony of textures and flavors—chewy, crisp, sweet, and tangy. It’s nutritious, satisfying, and incredibly adaptable. By following the step-by-step guide and avoiding common pitfalls, you can create a stunning dish that’s sure to impress, whether for a quick weeknight dinner or a special gathering. Enjoy the process and the delicious results!
