Red & White Farro Arugula Salad
  • 1 32 oz box low-sodium vegetable broth
  • 2 cups farro, uncooked
  • 2 cups cherry tomatoes
  • 3 cups arugula, rinsed and dried
  • 2 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • salt and freshly ground black pepper to taste
  • 2 oz crumbled goat cheese
  1. Cook farro with low-sodium vegetable broth, according to package directions. Remove from heat and let cool to room temperature.
  2. While farro is cooking, halve the cherry tomatoes.
  3. In a small mixing bowl, whisk together garlic, olive oil and balsamic vinegar. Season to taste with salt and pepper. Toss dressing with cooled farro.
  4. Right before serving, toss cherry tomatoes, arugula and goat cheese with farro mixture.
If you want to make this vegan, substitute a diced avocado for the goat cheese to keep the salad creamy and delicious.
Recipe by Vegging on the Mountain at