Blueberry & Cashew Farro Salad

Kristin | February 21, 2017

I've been obsessed with arugula ever since I had an all arugula salad with grilled chicken, goat cheese, citrus and sunflower brittle a few weeks ago. It was SO good and immediately had me thinking of different flavor profiles arugula would pair well with. Blueberries were the first thing that came to mind, since this savory, almost peppery green always needs a sweet, fresh element to balance it out. Next I thought of cashews to incorporate a rich, nutty flavor without being too overpowering. Farro and crumbled feta cheese were next, adding not only texture, but a creaminess to every bite.

I love everything about this salad, from the homemade blueberry vinaigrette to the perfect balance of flavors. It might even be my new favorite :)

I'd love to hear what you think in the comment section below! Enjoy!

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1 cup farro

1 cup toasted cashews, lightly chopped

1 ½ cups arugula

½ cup blueberries, finely chopped

1 cup blueberries, sliced in half

2 tsp dijon mustard

1 T extra virgin olive oil

½ tsp kosher salt

½ tsp red wine vinegar

½ cup feta, crumbled


Simmer farro in salty water (should taste like the ocean!) for approx 2 hours or until tender.

Chill farro until no longer warm.

In a small bowl whisk together finely chopped blueberries, dijon mustard, olive oil, salt, and red wine vinegar until well combined.

Toss the farro with the blueberry vinaigrette until evenly coated.

Add the arugula, halved blueberries, chopped toasted cashews, and crumbled feta and gently toss all together.


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Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

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