This is an incredibly healthy salad rich in flavor and nutrients. Farro is packed with protein, magnesium and iron. Plus it’s a great source of fiber. And peaches are rich in vitamin C and A along with the arugula, which also gives you that added calcium that most of us need. In fact this is so healthy I’ll bet it even gets the thumbs up from Tina at Living Forward Wellness! I’ve seen comparable farro and arugula salads using pears or apples. But it’s still peach season here in the Mid-Atlantic, so peaches it is!

Arugula Salad with Farro and Peaches

2 cups cooked farro
2 teaspoons salt for the farro, or to taste
2 cups arugula
1 cup radicchio
2 firm ripe peaches, skinned and sliced
1/3 cup sliced red onion (optional)
Manchego cheese chunks and crumbles
Pistachios

Dressing

1/3 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1 teaspoon honey
1 garlic clove, pressed
2 teaspoons Dijon mustard
1/2 teaspoon sea salt
Freshly ground black pepper

Rinse the farro thoroughly then place it in a sauce pan of well salted water. Bring to a boil then simmer until al dente, about 15 minutes. Drain. Set aside to cool.

While that cools, make the dressing. Press a clove of garlic with a garlic press into your salad jar or small bowl. Add the rest of the ingredients and shake or stir vigorously to combine. Set aside.

Peel and slice the peaches.

Hopefully they are perfectly ripe like these, where the skin just peels away.

Chop the arugula and radicchio. Slice the onion and chunk up the cheese. Roughly chop a couple handfuls of pistachios.

Place all of the ingredients into a salad bowl.

Drizzle half of the dressing on top and toss. Check to see if you need more dressing and add more if needed. Serve this as a side or an entree salad.

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Arugula Salad with Farro and Peaches

A side salad or a healthy meal, this salad is packed with fiber, protein and lots of good vitamins

Author: GalleyPirate

Ingredients

• 2 cups Cooked farro
• 2 tsp Salt for the farro, or to taste
• 2 cups Arugula
• 1 cup Radicchio
• 2 Firm, ripe peaches, skinned and sliced
• 1/3 cup Sliced red onion (optional)
• 1/2 cup Manchego cheese chunks
• 1-2 handfuls Pistachios, roughly chopped

Dressing

• 1/3 cup EVOO
• 1/3 cup Apple cider vinegar
• 1 tsp honey (or more to taste)
• 1 Garlic clove, pressed
• 2 tsp Dijon mustard
• 1/2 tsp Sea salt
• Freshly ground black pepper

Instructions

• Rinse the farro thoroughly then place it in a sauce pan of well salted water. Bring to a boil then simmer until al dente, about 15 minutes. Drain. Set aside to cool.
• While that cools, make the dressing. Press a clove of garlic with a garlic press into your salad jar or small bowl. Add the rest of the ingredients and shake or stir vigorously to combine. Set aside.
• Peel and slice the peaches. Chop the arugula and radicchio. Slice the onion and chunk up the cheese. Roughly chop a couple handfuls of pistachios.
• Place all of the ingredients into a salad bowl.
• Drizzle half of the dressing on top and toss. Check to see if you need more dressing and add more if needed. Serve this as a side or an entree salad.

Notes