Citrus Farro and Arugula Salad with Walnuts and Cranberries

This easy citrus farro and arugula salad with walnuts and dried cranberries is perfect for a healthy side dish in the wintertime.

 

True story: I tested this farro and arugula salad on a whim one morning earlier this month when I had 20 minutes to spare.

(Or so I thought… I once again picked my kids up from preschool after lunch with wet hair and no make-up and probably mismatched socks. Ah well…)

I had a few bites when I made it (mid-morning, mind you) and then ate some more of it for lunch.

And I kept saying, “This was definitely better warm/room temperature.” Frantically shoveling forkfuls into my mouth. “Still good, but definitely prefer it warm, or at least not cold.”

How fast can I get this in my mouth straight from the fridge? I couldn’t stop myself.

Lesson? Not clear.

I loved it as soon as it was made. It was great as it sat out on the counter for a bit and I kept nibbling. And I thought it was tasty straight from the fridge, too.

So here’s my plan for you: Make it for dinner and serve it that night when it’s warm.

And then if you’re lucky enough to have leftovers, try it cold for leftovers. You may want to add some extra olive oil or lemon juice to brighten it up a bit.

Also, you can always warm it up in the microwave if you like it better warm. I apparently can’t resist this farro salad at any temperature.

OK, let's tackle a few quick recipe notes on making this farro and arugula salad.

(You can also scroll on down to the recipe card if you prefer.)

Recipe Notes:

• Farro: This needs to be cooked and cooled for this recipe, so please plan accordingly. I use a quick cooking farro (from Trader Joe’s), but regular farro works fine, too.
• Arugula: Baby arugula works best here for it's more delicate flavor and smaller size. You could swap in fresh baby spinach in a pinch, if needed.
• Walnuts: I prefer their taste for this salad, but you could try swapping in pecans if you prefer.
• Dried cranberries: Any brand of sweetened dried cranberries will work here. If yours are clumped together, just pull them apart a bit before you mix them into the salad.
• Leftovers: Leftovers will keep, in a covered container, in the refrigerator for up to 5-6 days. Serve cold or reheat gently in the microwave if desired.

One final note: Do not, and I repeat, do not, walk away from the walnuts as you toast them in the pan.

Every time I think I’ll just do this one quick thing, it’ll only take 10 seconds, and then 5 minutes later I remember I’m toasting nuts and yup, they’ve started to burn. Not good eats.

And walnuts are expensive so I hate wasting them!

My tip for you: buy in bulk!

I buy mine at a warehouse store or at Trader Joe’s or a grocery store that has a bulk bin. After I open them, I store them in the freezer. They last a lot longer and you can use them straight from the freezer; they don’t require defrosting.

So go make this citrus farro salad and please tell me what temperature you like it best - hot right away, warm as it cools slightly, room temperature, cold from the fridge?

I can’t decide. I need your help!

Oh, and if it's near the holidays, this definitely works as a festive little side dish. It's got the red and green going on and the flavors feel very seasonal and appropriate.

You might also like this loaded harvest farro salad or even this pretty Christmas salad.

You know, just in case you needed one more side for your holiday spread! (Don't we always?!)

Happy cooking and enjoy!

XO,

Kathryn

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3.98 from 37 votes

Citrus Farro and Arugula Salad

This easy citrus farro salad with arugula, walnuts and dried cranberries is perfect for a healthy side dish in the wintertime.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Yield: 4 servings

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Cook Mode

Ingredients

• 1 (8-9 oz.) package of quick-cooking farro
• ¾ teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• Zest and juice of 1 lemon
• 1 tablespoon of extra-virgin olive oil, plus extra for serving
• ¼ cup orange juice
• ½ cup walnuts
• ⅓ cup dried cranberries
• 2 cups loosely packed baby arugula
• ⅓ cup grated Parmesan cheese, plus extra for serving

Instructions

• Cook farro according to package directions. Once cooked - it should be a little chewy and al dente - remove from heat and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
• Meanwhile, lightly toast the walnuts in a small skillet for a few minutes, stirring or tossing occasionally. Watch carefully and don’t let them burn! Remove the walnuts and coarsely chop.
• Place the arugula in a large bowl. Season with remaining salt and pepper, lemon zest and juice and olive oil.
• Add the cooked farro to the bowl with the arugula and add the orange juice, toasted walnuts, dried cranberries and Parmesan cheese. Mix well to combine. Season to taste with extra salt, pepper, Parmesan cheese and a drizzle of olive oil, if needed.
• Serve the farro salad warm or at room temperature.

Notes

Farro: I use a quick cooking farro (from Trader Joe’s), but regular farro works fine, too, it'll just take longer to cook.

Arugula: Baby arugula works best here for it's more delicate flavor and smaller size. You could swap in fresh baby spinach in a pinch, if needed.

Walnuts: I prefer their taste for this salad, but you could try swapping in pecans if you prefer.

Dried cranberries: Any brand of sweetened dried cranberries will work here. If yours are clumped together, just pull them apart a bit before you mix them into the salad.

Leftovers: Leftovers will keep, in a covered container, in the refrigerator for up to 5-6 days. Serve cold or reheat gently in the microwave if desired.

Nutrition

Serving: 1serving | Calories: 287kcal | Carbohydrates: 35g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 551mg | Fiber: 5g | Sugar: 14g

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