California Fig and Farro Salad

Course: Salad
Servings: 6 servings

Ingredients

  • 1 cup (250 mL) semi-pearled farro
  • 2 cups (500 mL) water
  • 2 tbsp (30 mL) lemon juice
  • 1 tbsp (15 mL) red wine vinegar
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 1 medium shallot, minced, about 2 tbsp (30 mL)
  • 1 tsp (5 mL) Dijon mustard
  • ½ tsp (2 mL) kosher salt
  • ¼ tsp (1 mL) black pepper
  • ¼ heaping tsp, (1 mL +) dried turmeric
  • ¾ cup (175 mL) California Dried Golden or Mission Figs, stemmed and chopped
  • 2 gently packed cups, (500 mL) arugula
  • 2 oz feta cheese, about ½ cup (125 mL) crumbled

Instructions

  • Put the farro and water into a medium saucepan and bring to a boil over high heat. Lower heat until the water simmers, cover, and cook until the farro is tender, about 25 minutes. Remove from heat and let rest, covered, for 10 minutes.
  • In a large bowl, whisk together the lemon juice, vinegar, olive oil, shallot, mustard, salt, pepper, and turmeric. Add the cooked farro, figs, and arugula and toss well. Crumble the feta over the top and toss again.
  • Serve warm or at room temperature.

Notes

Per serving:
  • Calories 200;
  • Total Fat 7g;
  • Saturated Fat 2g;
  • Trans Fat 0g;
  • Cholesterol 10mg;
  • Sodium 290mg;
  • Carbohydrate 30g;
  • Sugar 7g;
  • Dietary Fibre 4g;
  • Protein 6g;
  • Vitamin A 4%;
  • Vitamin C 6%;
  • Calcium 10%;
  • Iron 6%
Courtesy of the California Advisory Fig Board
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