Balsamic Farro Salad with Figs
This balsamic farro salad with figs is sweet, savory, and filling thanks to roasted figs, cherry tomatoes, and an easy balsamic vinaigrette.
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Servings: 4
Calories: 494kcal
Equipment
Ingredients
- 1 cup farro (rinsed)
- 1 pint figs (halved)
- 1 pint cherry tomatoes (some halved, some left whole)
- 2 tablespoons extra virgin olive oil (divided)
- 5 ounces baby greens (such as chard, arugula, or kale)
- 2 ounces basil leaves (torn)
- Salt and pepper to taste
Balsamic Vinaigrette:
- 1 tablespoon balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 teaspoons agave (optional)
- Salt (to taste)
Instructions
Prepare the Farro:
- Preheat oven to 400ºF. Bring 2 quarts of water to a boil. Add the farro and turn the heat to a low boil. Boil for 30 minutes until tender. Drain and rinse quickly.
Roast the Figs and Tomatoes:
- Arrange the figs (cut side up) and tomatoes on a sheet pan. Drizzle with 1 tablespoon extra virgin olive oil and a sprinkle of salt. Transfer to the oven for 15 minutes or until the tomatoes begin to soften and turn golden brown.
- Turn the broiler on and broil until the tomatoes char and the tops of the figs turn golden brown. Turn off the heat.
Dress the Greens:
- Combine the basil leaves and baby greens in a large bowl. Drizzle the remaining 1 tablespoon extra virgin olive oil and sprinkle with salt and pepper. Toss to coat.
Prepare the Balsamic Vinaigrette:
- In a bowl, whisk together the extra virgin olive oil, vinegar, and agave (if using) until emulsified. Season with a sprinkle of salt. Set aside and whisk before serving.
Prepare the Salad:
- Transfer the farro to the bowl of greens and toss to combine. Pour the balsamic vinegar on top and toss to coat. Add half the figs and tomatoes and gently toss.
To Serve:
- Divide the salads between plates and top with the remaining roasted figs and tomatoes. Garnish with a sprinkle of salt. Enjoy!
Nutrition
Calories: 494kcal | Carbohydrates: 72g | Protein: 8g | Fat: 22g | Sodium: 30mg | Fiber: 12g | Sugar: 27g | Vitamin C: 40mg
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