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Arugula and Farro Salad
with roasted carrots / avocados / goat cheese / sliced almonds

Active: 35 Total: 35

With farro made ahead earlier in the week, this hearty and flavorful entree salad comes together fast. A version of this meal was first featured in 2020.
Smarts: Don't hesitate to use another roasted vegetable if you have something you'd rather use in place of the carrots. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Farro:
  • Farro, uncooked - 1 cup
Roasted Carrots:
  • Carrots - 1 1/2 lbs , sliced (or sub baby carrots to save time)
  • Oil, cooking - 1 Tbsp
  • Vinegar, balsamic - 2 tsp
Arugula and Farro Salad with Balsamic Vinaigrette:
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Avocados - 1 , cubed
  • Arugula - 8 oz
  • Almonds, sliced - 1/4 cup
  • Goat cheese - 5 oz , crumbled

Prep

  1. Cook farro - (Skip if farro was made ahead for Tuesday.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Carrots - Slice carrots (the thinner you slice the carrots, the faster they will cook). (Can be done up to 5 days ahead)

  3. Make vinaigrette - Whisk together vinegar (portion for vinaigrette), mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)

  4. Avocados - Prep as directed.

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Make

  1. Heat oven to 425F / 218C.

  2. Toss carrots with cooking oil, vinegar (portion for carrots), and some salt and pepper. Spread out on a sheet pan.

  3. Roast carrots, shaking the pan halfway through cooking, until very tender, 20 to 30 minutes (depending on size).

  4. When carrots are finished roasting, place arugula in a large mixing bowl and toss with half of the vinaigrette. Add farro, almonds, and avocados. Top with carrots and toss everything together. Add remaining half of vinaigrette until dressed to your liking.

  5. Divide salad between serving bowls. Crumble goat cheese over each portion. Enjoy!


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