Pear Farro Salad

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This hearty farro salad combines pears, arugula, dates, pistachios, parmesan and a lemony white wine vinaigrette. Enjoy it for a fall lunch, side or a holiday dish.

Prep Time5

Cook Time10

Total Time15

Course: Salads

Cuisine: Mediterranean / Middle Eastern

Servings:

Author: Paige Adams

Ingredients

For farro

1 cup pearled farro
3 cups water

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons white wine vinegar
1 lemon, juice
1/4 cup olive oil

For salad

3 pears, diced
3 scallions, thinly sliced
1 cup baby arugula
1/4 cup chopped pitted medjool dates
1/4 cup chopped pistachios
1/4 cup parmesan shavings
1 tablespoon chopped parsley

Instructions

Combine the farro and water in a medium saucepan. Bring the water to a boil. Reduce the heat and simmer the farro for 12-15 minutes until it is cooked through but still has a chewy bite. Drain the farro and remaining water from the saucepan into a fine mesh strainer. Rinse with cold water.
For the vinaigrette, whisk the garlic, mustard, salt, pepper, white wine vinegar, lemon juice and olive oil in a small bowl.
Put the farro, pears, scallions, arugula, dates, pistachios, parmesan and parsley in a large bowl.
Drizzle in the dressing, tossing to combine.

Notes

To make the salad gluten-free, substitute brown rice or quinoa for the farro.

You can make the farro and vinaigrette up to 2 days in advance. Store them in separate containers in the fridge. Then let them sit at room temperature for 15 minutes before assembling the salad.

You can keep leftovers up to 3 days in the refrigerator. If possible, do not toss the arugula and dressing with the rest of the ingredients if you aren’t planning to eat the entire salad. This will help it keep its texture.

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