Arugula Goat Cheese Salad with Farro and Honey Mustard

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Arugula Goat Cheese Salad with Brussels sprouts, farro, pecans, and a scrumptious honey mustard dressing. This satisfying salad is equal elements hearty and wholesome, and excellent for weekday lunches. (Add shredded rooster or chickpeas for protein!)

That is the type of salad I might eat each single day.

Between the hearty textures, wealthy flavors, and creamy parts, it checks off each field for a satisfying salad.

I like including shredded rotisserie rooster or canned chickpeas to punch up the protein for a extra satiating meal. It's also possible to toss in some avocado for further heart-healthy fat.

The honey mustard dressing is of course gluten free and dairy free, and a lot tastier (and more healthy!) than something bottled. The key ingredient so as to add richness AND creaminess is almond butter (impressed by this dressing by Pinch of Yum).

I strongly counsel doubling the dressing and protecting further readily available to raise salads and grain bowls all through the week.

How one can Make the Finest Arugula Goat Cheese Salad

This salad comes collectively in lower than half-hour and can certainly grow to be a lunch staple.

It’s wealthy in fiber, heart-healthy fat, and protein to maintain you full + fueled all through the afternoon.

It’s additionally tremendous adaptable – for those who’re not a fan of any one of many substances, there are many substitution concepts under.

The Components

Arugula: Pleasantly peppery and loaded with vitamins, arugula is the primary lettuce of this salad. The draw back of arugula is that it wilts shortly, so if making forward, swap it for a sturdier inexperienced, like child kale.
Brussels Sprouts: Shredded (or shaved) Brussels sprouts make the salad further hearty and fibrous. Shave the sprouts on a mandoline, in a meals processor, or use a pointy chef’s knife.
Pecans: Chopped pecans add richness and heart-healthy fat. Alternatively, you should use walnuts, pumpkin seeds, or sunflower seeds.
Farro: Farro is hearty and healthful, with an incredible chewy texture and nutty taste. If making the salad gluten free, swap it for quinoa or buckwheat.
Goat Cheese: You want one 4-oz. log of goat cheese, which provides richness and tang to the salad. Alternatively, you should use feta or a pointy white cheddar.
Almond Butter: One sudden ingredient within the salad dressing is creamy almond butter. It makes the dressing thick and creamy whereas protecting it vegan/dairy free. It's also possible to use a creamy cashew butter right here.
Mustard: I desire utilizing Dijon mustard, nonetheless a whole-grain mustard additionally works nicely.
Honey: For the basic honey-mustard taste profile. Search for an area/uncooked honey for further vitamin advantages!
Orange Juice: You want 1/4 cup of contemporary orange juice, which it's best to be capable of get from 1 giant, juicy orange. Be sure to make use of contemporary squeezed over bottled right here.
Protein: To make this salad further satiating, toss in some shredded rotisserie rooster or 1 can of chickpeas.

The Instructions

Step 1: Prepare dinner Farro

Fill a medium pot half stuffed with salted water and convey to a boil. Add farro; scale back warmth and simmer till the farro is tender, about 15 to twenty minutes for pearled farro; 20 to half-hour for semi-pearled farro; as much as 40 minutes for entire farro.
Drain, then unfold grains onto a big plate or sheet pan to chill for quarter-hour.

Step 2: Put together Almond Honey Mustard Dressing

Mix all dressing substances in a medium bowl and whisk till easy. Almond Honey Mustard Dressing in a glass jar

Step 3: Mix all Salad Components

In a big bowl, mix arugula, Brussels sprouts, pecans, and farro; season with a pinch of salt and provides it a toss. Add dressing and toss to mix. Add goat cheese and protein of alternative; toss once more. Serve instantly. Arugula, brussels, farro, and pecans being tossed in honey mustard dressing

Recipe Variations:

This arugula goat cheese salad is endlessly versatile. Listed below are a couple of strategies to change it up and make it your personal:

Arugula Parmesan Salad: Swap the goat cheese for thick shards of Parmesan cheese.
Salmon Arugula Salad: In lieu of the rooster/chickpeas, add a 6-oz. fillet of broiled (or seared) and flaked salmon.
Arugula Apple Salad: Very finely slice your favourite apple selection and toss it within the salad.
Spinach Arugula Salad: Swap the shaved Brussels sprouts for equal elements child spinach.
Arugula Avocado Salad: In lieu of the rooster/chickpeas, cube a ripe avocado and gently fold it in proper earlier than serving.

Make-Forward and Storage Suggestions:

Make-Forward: The Almond Honey-Mustard Dressing will be ready as much as 3 days forward. Hold refrigerated in a sealed jar.
Retailer: The salad will maintain for about 24 hours, nonetheless the arugula will begin to wilt. If making the salad forward, use a heartier inexperienced, resembling lacinato or child kale.
- It's also possible to wait to decorate the salad till proper earlier than serving to make sure the arugula stays contemporary.

Arugula goat cheese salad tossed with farro and honey mustard dressing in a wooden bowl

Extra Reader-Favourite Salad Recipes:

Uncooked and Roasted Brussels Sprouts Salad

Strawberry Cobb Salad with Fried Feta

15 Minute Mediterranean Chickpea Salad

Honey-Roasted Chickpea and Avocado Salad

In case you give this arugula goat cheese salad a strive, make sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Additionally, comply with alongside on Facebook and Pinterest for the most recent recipe updates!

Arugula Goat Cheese Salad with Farro and Honey Mustard

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Course: Entree/Salad

Delicacies: American

Weight loss program: Vegetarian

Prep Time: 20 minutes

Prepare dinner Time: 15 minutes

Complete Time: 35 minutes

Servings: 4 to six folks

Energy: 400kcal

Creator: Jamie Vespa MS, RD

Components

Almond Honey Mustard Dressing

Directions

Prepare dinner Farro:Fill a medium pot half stuffed with water. Add a pinch of salt and convey to a boil. Add farro; scale back warmth and simmer till the farro is tender, about 15 to twenty minutes for pearled farro; 20 to half-hour for semi-pearled farro; as much as 40 minutes for entire farro. Drain, then unfold grains onto a big plate or sheet pan to chill for quarter-hour.
Whereas farro cools, put together Almond Honey Mustard Dressing by combining all dressing substances in a medium bowl and mixing till easy.
In a big bowl, mix arugula, Brussels sprouts, pecans, and farro; season with a pinch of salt and provides it a toss. Add dressing and toss to mix. Add goat cheese and rooster (or chickpeas); toss once more. Serve instantly.

Notes

*If making gluten free, swap the farro for quinoa or buckwheat.
*If making vegan, omit the goat cheese and add 3 to 4 Tbsp. of dietary yeast.
*If making forward, both wait to decorate the salad, or swap the arugula for a heartier inexperienced, resembling lacinato or child kale.