This summer farro salad recipe is light, filling, and takes very little effort to make. Made with nutty farro, peppery arugula, juicy peaches and cherries, toasted pistachios, and creamy herbed vegan cheese. It’s the perfect healthy summer meal that comes together in under 30 minutes.
Why You’ll Love this Summer Farro Salad
This salad is not only quick and simple to make but healthy too! Packed with whole grains, healthy fats, proteins, fruits, and leafy greens, this salad is a real winner.
Ingredients to Make a Summer Farro Salad
- Cooked Farro: with a light, nutty flavor, farro is a great source of fiber and protein.
- Arugula: I like to use arugula for its peppery flavor, but feel free to use any other greens of your choice, like spinach, kale, or a spring mix.
- Summer Fruits: I like to use fresh peaches and dark cherries because they’re juicy (no need for dressing) and have bold flavors.
- Pistachios: for an added crunch and a boost of protein and healthy fats.
- Soft Vegan Cheese: I use the Treeline Herb Garlic Cashew Cheese. But any creamy vegan cheese will work.
How to Make a Summer Farro Salad:
- Cook the farro according to the package instructions and set it aside to cool.
- In a dry skillet over medium heat, toast the pistachios for about five minutes or until they become slightly browned and fragrant.
- Roughly chop the pistachios and pour them into a small bowl.
- Slice the cherries into halves and remove the pits.
- Dice the peach into small, bite-sized cubes.
- Split the arugula, farro, peaches, and cherries between two bowls.
- Roll about one tablespoon of soft cheese into a ball and dip it into the toasted pistachios until fully coated. Repeat this step with the remaining cheese. (This step is optional)
- Top each salad with the pistachio-coated cheese and enjoy.
How to Store:
If you need to make this salad ahead of time for meal prep for a gathering, it can be stored in the fridge for up to 3 days.
More Easy Healthy Recipes You’ll Love:
- Easy Jerk Tofu Bowls with Mango-Hummus Dressing (Vegan)
- Easy Cauliflower Shawarma Nourish Bowls (Vegan)
- Easy Curried Sweet Potato and Chickpea Bowls (Vegan)
Summer Farro Salad with Herbed Vegan Cheese
- Total Time: 20 minutes
- Yield: 2 1x
Description
This summer farro salad recipe is light, filling, and takes very little effort to make. Made with nutty farro, peppery arugula, juicy peaches and cherries, toasted pistachios, and creamy herbed vegan cheese. It’s the perfect healthy summer meal that comes together in under 30 minutes.
Ingredients
- 4 cups Arugula
- 1 cup Cooked Farro
- 1 Peach (diced)
- ½ cup Dark Cherries (sliced)
- ½ cup Pistachios (toasted)
- ½ cup Herbed Soft Vegan Cheese (I used Treeline Cheese)
Instructions
- Cook the farro according to the package instructions. Set aside to cool.
- Lightly toast the pistachios in a dry skillet on medium heat for about 5 minutes or until fragrant and slightly browned.
- Roughly chop the pistachios and set them aside in a small bowl.
- Slice the cherries into halves and remove the pits.
- Dice the peach into bite sized cubes.
- Split the arugula, farro, peaches, and cherries between two bowls.
- Take one tablespoon at a time of the herbed vegan cheese and roll it into a ball. Dip and rotate the cheese ball into the toasted pistachios until fully covered and repeat with the remaining cheese.
- Top each salad with herbed cheese and enjoy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
