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4.88 from 8 votes

Cherry Arugula Farro Salad

Recipe from Two Peas and Their Pod

Cherry Arugula Farro Salad- arugula with fresh cherries, farro, goat cheese, pecans, red onion, fresh herbs, and a simple balsamic vinaigrette. This fresh and hearty salad is perfect for the summer months!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: arugula, cherry, farro
Servings: 6
Calories: 202kcal


  • 2 cups cooked Farro
  • 5 oz arugula
  • 1 1/2 cups cherries, pitted and halved
  • 4 oz goat cheese
  • 1/4 cup thinly sliced red onion
  • 1/2 cup pecans
  • 2 tablespoons freshly chopped mint or basil
  • Balsamic Vinaigrette


  • In a large bowl, combine the farro, arugula, cherries, goat cheese, red onion, pecans, and herbs. Drizzle with desired amount of balsamic vinaigrette. Toss well. Serve immediately.


I use pearled barley. Trader Joe's also has a quick cooking barley that is great! Quinoa, orzo, or couscous will also work! 
You can cook the farro in advance and keep in the fridge for up to 5 days. You can also make the dressing in advance and keep in the fridge for up to 2 weeks. 


Calories: 202kcal | Carbohydrates: 23g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 78mg | Potassium: 261mg | Fiber: 4g | Sugar: 6g | Vitamin A: 786IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 2mg