Warm Farro & Arugula Salad with Goat Cheese

Let’s face it, $14 dollar salads from the local lunch spot always seem to taste better than your homemade attempt to be healthy. Our friend Katie at Butter.andBean is here to HELP! No more sad lunches from home…

Dressing Ingredients:

  • 1/2 cup EVOO
  • Juice of 1 1/2 medium lemons
  • 1 shallot (finely diced)
  • 1 tsp fig & balsamic mustard
  • 1 tsp kosher salt 
  • 1 tsp dried oregano
  • Black pepper (to taste)

Salad Ingredients:

  • 5 oz baby arugula
  • 1 1/2 cups farro
  • 2 ears of corn
  • 1 pint of cherry tomatoes
  • 4 oz goat cheese


  1. Combine all dressing ingredients in a mason jar and shake vigorously to emulsify. Set aside. 
  2. Cook farro according to package. While farro is cooking, boil corn in salted water for 5-7 minutes
  3. When corn is done, remove from water and set aside on a plate to cool
  4. Place arugula in a large serving bowl, slice cherry tomatoes in half and add to bowl
  5. Cut corn kernels off the cob and add to salad. Add warm farro to the bowl and top with half of the dressing
  6. Toss all of the ingredients together until everything is coated in the dressing
  7. Crumble goat cheese over the top of the salad and toss lightly
  8. Serve alone or with a protein of your choice – salmon, shrimp, steak or turkey tips!

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