Cherry Arugula Farro Salad

Why This Cherry Arugula Farro Salad Is a Summer Favorite

Fresh summer cherries are the star of this hearty grain salad, paired with peppery arugula, creamy goat cheese, and a tangy balsamic vinaigrette. I first made this cherry arugula farro salad for a barbecue and it disappeared fast. The combination of chewy farro, juicy cherries, and crunchy pecans hits every texture note you want in a summer grain salad.

Why You’ll Love This Cherry Arugula Farro Salad

• Wonderful texture contrast, chewy farro, crisp cherries, creamy goat cheese, and crunchy pecans.
• Perfect make-ahead salad, cook the farro and whisk the vinaigrette in advance; just toss before serving.
• Versatile, serve as a side dish or bulk it up with grilled chicken for a main meal.

Key Ingredients for This Cherry Farro Salad

• Farro, pearled farro cooks in about 20 minutes and has a nutty, chewy texture. It’s the backbone of this hearty summer salad. Quinoa or orzo work well if you want to switch it up.
• Cherries, fresh, sweet cherries are ideal. A cherry pitter makes quick work of pitting and halving. If cherries aren’t in season, dried cherries (rehydrated in warm water) or chopped strawberries work too.
• Goat cheese, its creamy tang balances the sweet cherries and peppery arugula. Feta is a good substitute if you’re not a goat cheese fan.

Kitchen Tools for This Arugula Farro Salad

• Cherry pitter, saves time and mess when pitting fresh cherries.
• Large mixing bowl, for tossing the salad.
• Medium saucepan, for cooking the farro.

Tips for the Best Cherry Arugula Farro Salad

Cook the farro like pasta, rinse it, then simmer in salted water or broth until tender. Drain well and let it cool completely before adding to the salad; warm farro will wilt the arugula. Use homemade balsamic vinaigrette if you have time, the fresh herbs and good olive oil make a difference. Toss the salad just before serving to keep the arugula crisp and the cherries bright. Drizzle in the dressing gradually; you can always add more.

Cherry Arugula Farro Salad Variations to Try

You can easily adapt this fresh cherry salad to what you have on hand. Swap the pecans for walnuts or almonds, or use candied pecans for extra sweetness. Not a fan of goat cheese? Feta or shaved parmesan work well. For a different fruit, try diced peaches, nectarines, or blueberries when cherries aren’t available. Make it a main dish by adding grilled chicken, steak, or even leftover roasted salmon. If you’re gluten-free, substitute cooked quinoa or brown rice for the farro, both hold up nicely in a balsamic vinaigrette salad.

What to Serve with This Hearty Summer Salad

This salad makes a great side for grilled proteins. I love it alongside easy skillet chicken thighs, steak kabobs, or honey mustard chicken. It also pairs nicely with lemon spaghetti or brown butter mushroom pasta for a meatless meal. On its own, a big bowl of this goat cheese salad is a satisfying lunch.

How to Store Leftover Cherry Arugula Farro Salad

If you’ve already dressed the salad, it’s best eaten the same day, the arugula will start to wilt. For meal prep, store the cooked farro and the vinaigrette separately in the fridge. The farro keeps for up to 5 days in an airtight container, and the dressing stays good for about 2 weeks. Whisk the dressing again before drizzling it over the rest of the ingredients. Toss everything together just before serving.

Cherry Arugula Farro Salad FAQs