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5 from 4 votes
arugula salad with farro
Arugula Salad with Farro, Citrus and Blue Cheese
Prep Time
15 mins

Spicy peppery arugula. Chewy farro. Juicy citrus. Crunchy toasted hazelnuts. Crowned with Salemville Amish Blue Cheese. Prepare for salad nirvana.

Course: Salad
Cuisine: American
Servings: 6 people
Calories: 386 kcal
Author: Christine | Mid-Life Croissant
  • 5 cups baby arugula washed and dried
  • 1 cup cooked farro prepared according to package instructions
  • 1 cup orange (or favorite citrus) sectioned with membranes removed
  • 1/2 cup diced red onion
  • 1 cup chopped toasted hazelnuts
  • 4 ounces Salmeville Amish Blue Cheese broken into bite sized chunks
For the Dressing
  • 1/4 cup good balsamic vinegar
  • 1/2 teaspoon garlic salt
  • 2 teaspoons coconut sugar
  • 1/2 cup grapeseed oil can sub olive oil
  1. Prepare farro according to package instructions. Can be done several days in advance and stored in fridge. Meant to be served at room temperature.

  2. If your hazelnuts aren't already toasted, toast in a dry skillet until golden. Let cool and chop.

  3. Add all ingredients to salad bowl, toss and serve.

For the Dressing
  1. Add vinegar thru coconut sugar to a small bowl. Whisk to combine.

  2. Add oil in a steady stream, whisking constantly until emulsified.

Recipe Notes

Calorie information is approximate for one person but will vary according to exact ingredients used and serving sizes of both salad and dressing.