Arugula Goat Cheese Salad with Farro and Honey Mustard
Arugula Goat Cheese Salad with Brussels sprouts, farro, pecans, and a delicious honey mustard dressing. This satisfying salad is equal parts hearty and healthy, and perfect for weekday lunches.
Servings: 4 to 6 people
Equipment
- Mixing bowls
- Small-medium saucepan
Ingredients
- 1/2 cup dry farro
- 4 packed cups arugula
- 6 oz. shredded/shaved Brussels sprouts (about 3 scant cups)
- 1/2 cup chopped pecans
- 1 (4-oz.) log goat cheese, crumbled (sub feta or grated sharp white cheddar)
- 2 cups shredded rotisserie chicken (or 1 can drained/rinsed chickpeas)
Almond Honey Mustard Dressing
- 1/4 cup fresh squeezed orange juice (from 1 to 2 oranges)
- 3 Tbsp. creamy almond butter
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1/2 tsp. kosher salt
- A few grinds of cracked black pepper
Instructions
- Cook Farro:Fill a medium pot half full of water. Add a pinch of salt and bring to a boil. Add farro; reduce heat and simmer until the farro is tender, about 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro. Drain, then spread grains onto a large plate or sheet pan to cool for 15 minutes.
- While farro cools, prepare Almond Honey Mustard Dressing by combining all dressing ingredients in a medium bowl and mixing until smooth.
- In a large bowl, combine arugula, Brussels sprouts, pecans, and farro; season with a pinch of salt and give it a toss. Add dressing and toss to combine. Add goat cheese and chicken (or chickpeas); toss again. Serve immediately.
Notes
*If making gluten free, swap the farro for quinoa or buckwheat.
*If making vegan, omit the goat cheese and add 3 to 4 Tbsp. of nutritional yeast.
*If making ahead, either wait to dress the salad, or swap the arugula for a heartier green, such as lacinato or baby kale.
Nutrition
Serving: 2cups | Calories: 400kcal | Carbohydrates: 27g | Protein: 16g | Fat: 25g | Saturated Fat: 4g | Sodium: 620mg | Fiber: 5g | Sugar: 7g