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Farro Salad with Arugula, Artichokes & Pistachios
Nawaal Ahmed

Easy Farro Salad with Arugula, Artichokes & Pistachios

Mediterranean Farro Salad with Arugula and Lemon Dressing
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 180 g cooked farro about ¾ cup
  • 40 g baby arugula about 1½ cups packed
  • 60 g canned artichoke hearts chopped (about ½ cup)
  • 15 ml lemon juice 1 tbsp
  • 15 ml extra-virgin olive oil 1 tbsp
  • 10 g fresh mint leaves ¼ cup packed
  • 6 g fresh basil thinly sliced (2 tbsp)
  • 2 g salt ⅛ tsp
  • 20 g pistachios chopped (2 tbsp)
  • 15 g pomegranate seeds or dried cranberries 1½ tbsp
  • 20 g goat cheese crumbled (2 tbsp)

Method
 

  1. Add lemon juice and olive oil to a large bowl and whisk until slightly emulsified and glossy
  2. Stir in the cooked farro while still slightly warm so it absorbs the dressing
  3. Add arugula and gently toss until lightly coated and slightly wilted
  4. Fold in chopped artichokes, mint leaves, and basil for fresh herbal aroma
  5. Sprinkle in salt and mix everything evenly
  6. Add pistachios for crunch and pomegranate seeds for a sweet-tart pop
  7. Crumble goat cheese over the top, letting it soften slightly into the salad
  8. Toss gently once more until all ingredients are evenly distributed and vibrant

Notes

Protein: 17 g

Carbohydrates: 46 g

Fat: 30 g

Fiber: 9 g

Sugar: 5 g

Sodium: 650 mg