Arugula, Goat Cheese & Farro Salad with Green Beans & Sour Cherry Vinaigrette
Nutritionist's Pick

Arugula, Goat Cheese & Farro Salad

with Green Beans & Sour Cherry Vinaigrette

30 MIN
$17.99 2-4 Servings
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From the Test Kitchen

This hearty grain salad features nutty farro, sautéed green beans and onion, fresh arugula, pickled peppers, walnuts, and currants—all tossed together with a sweet and tangy vinaigrette, then topped with creamy goat cheese crumbles.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian Nutritionist's Pick
  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
fresh
ingredients
Arugula, Goat Cheese & Farro Salad with Green Beans & Sour Cherry Vinaigrette
Title
  • ½ cup Semi-Pearled Farro
  • 2 oz Arugula
  • 6 oz Green Beans
  • 1 Red Or Yellow Onion
  • 1 oz Goat Cheese
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Sour Cherry Spread
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsps Dried Currants
  • ¼ cup Roasted Walnuts
  • 1 oz Pickled Peppadew Peppers
step-by-step
instructions
1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water until slightly cooled.

2 Prepare the ingredients & make the vinaigrette

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard any stem ends from the green beans; cut into 1-inch pieces. Roughly chop the peppers. Roughly chop the walnuts. In a large bowl, whisk together the vinegar, sour cherry spread, mustard, and a drizzle of olive oil; season with salt and pepper.

3 Cook the vegetables & serve your dish

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and green bean pieces. Cook without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. To the bowl of vinaigrette, add the cooked farro, cooked vegetables, arugula, chopped peppers, chopped walnuts, and currants; toss to combine. Serve the salad topped with the goat cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

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Arugula, Goat Cheese & Farro Salad

1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water until slightly cooled.

2 Prepare the ingredients & make the vinaigrette

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard any stem ends from the green beans; cut into 1-inch pieces. Roughly chop the peppers. Roughly chop the walnuts. In a large bowl, whisk together the vinegar, sour cherry spread, mustard, and a drizzle of olive oil; season with salt and pepper.

3 Cook the vegetables & serve your dish

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and green bean pieces. Cook without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. To the bowl of vinaigrette, add the cooked farro, cooked vegetables, arugula, chopped peppers, chopped walnuts, and currants; toss to combine. Serve the salad topped with the goat cheese (crumbling before adding). Enjoy!

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