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Farro and Fig Salad

Farro and Fig Salad with Maple Tahini Dressing

Make this nourishing farro and fig salad early in the week to enjoy all week long.

Course Salad
Cuisine Mediterranean
Keyword farro, salad with figs, tahini salad dressing
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 522 kcal
Author Denisse

Ingredients

For the salad:

  • 1 tablespoon olive oil
  • 1 cup Bob’s Red Mill farro
  • 3 cups vegetable broth
  • 2 cups arugula
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California dried figs halved
  • ½ cup walnuts toasted
  • ¼ cup feta crumbled
  • Salt and black pepper

For the dressing:

  • Juice of 1 lemon
  • 1 garlic clove minced
  • 3 tablespoons tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • Freshly cracked black pepper

Instructions

  1. Heat 1 tablespoon olive oil in a pot. Add farro and stir to coat with oil. Cook for 2-3 minutes, stirring. Add broth and bring to a boil. Reduce heat to a simmer and cook for 20-30 minutes until al dente. Remove from heat, drain off any excess liquid and cool.
  2. While the farro cooks and cools, prepare the salad ingredients and make the salad dressing. Add arugula to a large bowl, slice the figs in half, toast the walnuts in a skillet over medium heat until fragrant and crumble the feta. In a small bowl, whisk together dressing ingredients.
  3. Add farro, figs and walnuts to arugula. Toss with maple tahini dressing. Add feta, season with salt and pepper and toss gently once more.

Recipe Notes

Variations on this recipe

You can keep it plant-based and leave out the cheese, switch the feta out for different types of cheese such as goat cheese or gorgonzola, or add protein like grilled chicken or shrimp. This salad would also make a fantastic side dish for dinner alongside just about any protein from steak to seafood.