This Farro Salad with Arugula, Pear and Fennel combines seasonal ingredients and whole-food simplicity. Bright, nutritious, and adaptable, it’s a salad that looks beautiful on the table and tastes even better. It’s ideal for meal prep, weeknight dinners, or a light, satisfying lunch.
If you enjoy grain bowls, this farro arugula pear salad is a great way to elevate simple grains with fresh produce. The nutty farro pairs with peppery arugula, sweet pear, and crisp fennel for a balanced mix of textures and flavors—sweet, peppery, and tangy in every bite. It’s easy to customize: add more vegetables, swap herbs, or include a protein to suit your needs.
Grain salads require minimal effort but deliver a nourishing, harmonious meal that often tastes even better the next day, when the flavors have had time to meld.
How to cook farro
Farro can be cooked like rice with a measured water-to-grain ratio or cooked like pasta in abundant boiling water and drained. Either method works; choose based on your preference and time.
Stovetop: Bring 4 cups water to a boil with a pinch of salt. Add 1 cup rinsed farro and cook over medium heat, uncovered or partially covered, for about 22–25 minutes until tender. Drain and let cool before adding to the salad.
Slow Cooker / Crock Pot: Place 1 cup rinsed farro, 4 cups water and 1 tsp salt in a slow cooker. Cover and cook on low for 2–2½ hours or high for about 1½ hours. Drain excess water and cool.
Instant Pot / Pressure Cooker: Add 1 cup rinsed farro, 3 cups water and 1 tsp salt to the pot. Seal the valve and cook on high pressure for 12 minutes, then quick-release. Drain and cool.
Tips for cooking farro for salads
For salads, cook farro until tender or al dente. If using farro as a base for bowls or recipes with herbs and oil, you can cook it a little softer for a creamier texture.
How to store cooked farro
Cooked farro is versatile—use it in salads, soups, wraps, or bowls. Store it according to how you plan to serve it:
- If you’ll add it to salads or soups, drain well and toss with a light drizzle of olive oil. Store in a glass container in the fridge until ready to use.
- If you plan to serve farro on its own (like rice in a bowl), toss with olive oil, salt, pepper, and a handful of fresh herbs for flavor before refrigerating.
Best herbs to pair with farro
Farro’s nutty, earthy flavor works well with many herbs. Mint and oregano add brightness, while parsley, cilantro, and dill offer fresh notes. Thyme complements farro with a deeper, savory tone. A simple finish of fresh herbs, olive oil, and a squeeze of lemon highlights the grain.
Farro is delicious in warm salads, bowls, or served simply with herbs and oil. It adapts well to seasonal produce and different cuisines.
Make ahead and storage instructions
This salad keeps well for up to 3 days in the refrigerator. For best texture, store the dressing separately and toss just before serving. It’s a convenient option for lunches, meal prep, or a simple dinner side.
TIPS FOR SUCCESS
Use pearled farro to reduce cooking time (about 20–25 minutes).
Slice pears right before serving to prevent browning.
For more protein, add grilled chicken, salmon, sardines, or chickpeas to make it a heartier meal.
Other grain salads to try next
Try different grain salads for variety: quinoa with tuna, Mediterranean-style couscous with vegetables and feta, or a chickpea pasta salad with cucumbers, olives, and tomatoes. Grain salads are flexible, colorful, and perfect for packing flavor into simple meals.
Farro Salad with Arugula
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Ingredients
- 2 1/2 cups farro cooked
- 3 cups arugula rinsed
- 1 pear thinly sliced
- 1/2 cup fennel bulb sliced
- handful fennel leaves chopped
- 1 cup peas cooked
Lemon Oil Dressing
- 1/3 cup olive oil
- 1 lemon juiced
- 1 tsp dijon mustard
- 1 tsp salt and pepper
Instructions
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Cook farro according to package instructions or the methods above. Drain and allow it to cool completely. Optionally toss with a little olive oil to keep it from drying out.
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Cook the peas in boiling water for 5–6 minutes, then drain and set aside.
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While the farro cooks, prepare the salad: rinse arugula and add to a bowl. Thinly slice the pear and fennel bulb, and chop the fennel fronds. Combine all ingredients in the salad bowl.
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Whisk the lemon oil dressing in a small jar or bowl and set aside.
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To finish, add the cooled farro and cooked peas to the salad. Drizzle with the dressing, toss gently, and adjust salt and pepper to taste. Serve immediately.
Notes
Slow Cooker / Crock Pot: Combine 1 cup rinsed farro, 4 cups water and 1 tsp salt. Cook on low for 2–2½ hours or high for 1½ hours. Drain and use as desired.
Instant Pot / Pressure Cooker: Add 1 cup rinsed farro, 3 cups water and 1 tsp salt. Cook on high pressure for 12 minutes, then quick-release and drain.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
