Go Back
Print

Strawberry Farro Salad with Greek Yogurt Poppyseed Dressing

A delicious blend of peppery arugula, hearty farro, creamy avocado, sweet and bright strawberries, tangy goat cheese, and crunchy walnuts with a sweet, tangy poppy seed dressing makes for the perfect healthy, summer salad.

Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients

Greek Yogurt Poppyseed Dressing

  • 1/2 cup greek yogurt
  • Juice of half an orange
  • 3 tablespoons rice wine or apple cider vinegar
  • 2 1/2 teaspoons honey
  • 1 teaspoon dijon
  • 1 tablespoon water
  • 1 tablespoon poppy seeds
  • Salt and pepper to taste

Farro Salad

  • 1/2 cup cooked farro I used Bob’s Red Mill
  • 1/2 cup diced strawberries
  • 1 avocado diced
  • 1 cup arugula
  • 1/4 cup chopped walnuts
  • 1 tablespoon goat cheese
  • Desired amount of dressing

Instructions

  1. To make dressing, whisk together all the ingredients (except poppy seeds and S&P) until well incorporated and smooth. Add a pinch of S&P, taste, and adjust as needed. Add and stir in the poppy seeds. Pour into an airtight container and set aside.*

  2. To make the salad, add divide the arugula, farro, strawberry, walnuts, avocado, and goat cheese between two plates. Drizzle with dressing and a crack of pepper.
  3. Serve and enjoy!

Recipe Notes

There will be plenty of extra dressing and it can be stored in an airtight container in the fridge for up to two weeks.