Updated 02.10.26
I know that fall and winter is all about comfort food, but every now and then we need, I need, to get some kind of a salad in the circulation. Our bodies may start protesting from all that comfort. This salad is full of goodness, flavor, color, fiber. If you want to go meatless, leave out the pancetta and you’ll have a vegan salad.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Spinach
- Arugula
- Farro
- Golden raisins
- Dried apricots
- Pancetta
- Dressing
- Olive oil
- Vinegar
- Honey
- Dijon mustard
How to Make this Salad with Fruit, Grains & Greens
This particular salad would be easy to take to work as lunch, just separate the dressing from the rest and mix before you start eating.
- Step 1
- Combine olive oil, vinegar, honey, mustard. Warm just slightly, add the raisins and let sit for 5-10 minutes. Allow to cool and add salt and pepper to taste. Set aside.
- Cut the apricots in small pieces.
- Cut the arugula and spinach a few times, so you don’t have whole leaves. Don’t cut it too small.
Step 2 – Cut the pancetta in small cubes and cook until crispy in a skillet. Once browned, drain on paper kitchen towel and discard grease.
Step 3 – Cook farro according to directions on the packaging and allow to cool. Cooking time is usually 20 minutes to reach ‘al-dente’, but if you like it softer, cook longer. Once cooked to desired tenderness, cool down.
Step 4 – In a bowl mix all the ingredients: farro, spinach, arugula, raisins, apricots and pancetta.
Add the dressing and toss to coat.
- Step 5 – Season with salt and pepper and serve.
Other Recipes with Farro to Try
Salad with Fruit, Grains and Greens
Pin Recipe FacebookIngredients
- 1/2 cup farro
- 4 ounces pancetta
- 1 cup spinach
- 1 cup arugula
- 1/2 cup raisins, golden
- 5 apricots, dried
- salt and pepper
Dressing
- 3 tablespoons olive oil
- 1 tablespoon vinegar, or Verjus Blanc
- 1/2 teaspoon honey
- 1/2 teaspoon Dijon mustard
Instructions
- For the dressing combine olive oil, vinegar, honey, mustard. Warm just slightly, add the raisins and let sit for 5-10 minutes. Allow to cool and add salt and pepper to taste. Set aside.
- Cut dried apricots in small pieces.
- Cut the arugula and spinach a few times, so you don’t have whole leaves. Don’t cut it too small.
- Cook farro according to directions on packaging and allow to cool. Cooking time is usually 20 minutes to reach ‘al-dente’, but if you like it softer, cook longer. Once cooked to desired tenderness, cool down.
- Cut the pancetta in small cubes and cook until crispy in a skillet. Once browned, drain on paper kitchen towel and discard grease.
- Mix spinach, arugula, farro, apricots and pancetta in a bowl and add dressing. Toss to coat and add salt and pepper if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.