This Strawberry Arugula Salad with goat cheese and farro is the perfect summer salad. It is fresh, vibrant, and subtly sweet. The farro adds body and nutrients making this salad satiating. The tangy goat cheese, sweet strawberries, and crunchy almonds complete the picture of this yummy, beautiful salad.
Nothing screams summer more than light bites and summer salads like Cherry Tomato Caprese Salad. This strawberry arugula salad is everything you could ever want in a cold, summertime salad recipe. It is packed with wholesome ingredients, fresh fruit, and creamy cheese.
Why is this salad so good? I blended bitter greens, hearty farro, and sweet strawberries with a fresh homemade dressing. The slivered almonds add crunch and the crumbles of goat cheese add a much-needed creaminess and tangy flavor. All the flavors and ingredients in this salad work magically together and scream SUMMER!
Like my Farro Salad with Fruit, this recipe is made with a homemade dressing. The dressing is subtly sweet and brings the flavors of the salad together. Recipes like this one, and my Greek Orzo Salad, are ideal side dishes for barbecues and picnics.
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Ingredients
- Arugula
- Strawberries (sliced)
- Farro (cooked)
- Olive Oil
- Red Wine Vinegar
- Goat Cheese
- Granulated Sugar
- Garlic Powder
- Salt and Pepper
- Sliced Almonds
See the recipe card for quantities.
Instructions
MAKE THE DRESSING - In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, black pepper, and sugar until well combined and sugar is dissolved.
Hint: Shake the dressing ingredients together in a sealed mason jar.
TOSS THE SALAD - In a large bowl, toss the arugula, farro, half of the strawberries, almonds, and the salad dressing. Place into a serving bowl. Arrange remaining strawberries, crumbled goat cheese, and additional sliced almonds on top.
Substitutions
This salad is easily customizable. Don't like arugula? Swap it for kale. Is farro not your thing? Try quinoa or barley in its place. You can even use another dressing like my Honey Mustard Salad Dressing or a time-saving premade balsamic vinegar dressing.
- Arugula - Spinach, spring mix, kale
- Strawberries - Blackberries, blueberries, raspberries
- Goat Cheese - Feta, blue cheese
- Sliced Almonds - Pecans, walnuts
- Red Wine Vinegar - Balsamic vinegar, sherry vinegar, white wine vinegar
- Farro - Quinoa, barley, cous cous
Pro Tip: Use Trader Joe's 10-Minute Farro for easy prep and quick cooking time.
Variations
- Dairy-Free - Omit the goat cheese.
- Keto - Use cauliflower rice for farro and monk fruit sweetener or another sugar-free alternative for the granulated sugar.
For another variation of farro arugula salad, try my Apple Farro Bacon Salad recipe.
What to Serve with Strawberry Arugula Salad
Salad is a light side that goes with just about any protein or sandwich. It is a delicious lunch or dinner option with sliced chicken added too. Here are a few of my favorite things to pair with this strawberry salad.
- Cracker-Crusted Chicken Nuggets
- Slow-Cooker BBQ Chicken Thighs
- Chicken Pesto Naan Pizzas
- Avocado Tuna Salad Sandwiches
Suggested Equipment
- Pyrex Smart Essentials 4-Quart Glass Mixing Bowl
- Ball 64oz Wide Mouth Half Gallon Mason Jar
- Pyrex Glass Measuring Cup Set
- PAUDIN N1 8 inch Kitchen Knife
Storage
If not serving right away, store the salad and dressing in separate airtight containers. Refrigerate for up to 4 days. Remove the dressing prior to serving/eating, so that it can warm up. Shake or stir to re-emulsify.
If there is leftover salad that is already coated in salad dressing, transfer it to an airtight container and store it in the refrigerator for up to one additional day.
Can you freeze arugula salad? No, you should not freeze arugula salad. Ingredients like goat cheese and strawberries can be frozen, however, on their own.
Expert Tips
- Wait to dress the salad. If you're not serving the salad right away, wait to dress the salad until service. This preserves the body of the arugula from wilting.
- Reserve strawberries and almonds for garnish. This salad is beautiful and impressive thanks to the strawberries and almonds on top.
Frequently Asked Questions
Arugula, a coniferous vegetable, is full of vitamin K, calcium, and antioxidants. In addition, this salad recipe has the added health benefits of strawberries, olive oil, and farro too.
This salad can be made ahead of time, however, I would wait to dress the salad until service. If making this recipe for meal prep. Toss the salad without the dressing and portion it into containers. Portion the dressing on the side for each salad and dress when ready to eat.
You can freeze arugula, however, once frozen it is no longer usable for salad. If frozen, use in a hot dish or smoothie as you would frozen spinach.
Related Recipes
If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
**Post Updated 6/15/2022: Content and photos updated, and recipe quantities adjusted.
📖 Recipe
Strawberry Arugula Salad with Goat Cheese and Farro
Equipment
Ingredients
Dressing
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon granulated sugar
Salad
- 6 oz arugula
- 2 cups cooked farro
- 1 cup fresh strawberries sliced
- 2 oz goat cheese crumbled
- ⅓ cup sliced almonds plus additional for garnish
Instructions
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, black pepper, and sugar until well combined and sugar is dissolved.
- In a large bowl, toss the arugula, farro, half of the strawberries, almonds, and the salad dressing. Place into a serving bowl. Arrange remaining strawberries, crumbled goat cheese, and additional sliced almonds on top.
- Serve immediately.
Notes
- If you're not serving the salad right away, wait to dress the salad until service. This preserves the body of the arugula from wilting.
- If not serving right away, store the salad and dressing in separate airtight containers. Refrigerate for up to 4 days. Remove the dressing prior to serving/eating, so that it can warm up. Shake or stir to re-emulsify.
- If there is leftover salad that is already coated in salad dressing, transfer it to an airtight container and store it in the refrigerator for up to one additional day.
Nutrition
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