This salad is subtly sweet from the dressing and strawberries which pair perfectly with the bitterness of the arugula. The farro, goat cheese, and almonds complete the picture for the perfect summer salad.
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.
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.