Farro Date Salad with Mango and Arugula {Vegetarian}

by Dorothy Reinhold on October 22, 2018


Print This Post Print This Post Farro Date Salad with Mango and Arugula has a lot going on with relatively few ingredients. It's chewy, sweet, peppery, salty and vegetarian, and is satisfying for either lunch or dinner.

Farro Date Salad with Mango and Arugula has a lot going on with relatively few ingredients. It’s chewy, sweet, peppery, salty and vegetarian, and is satisfying for either lunch or dinner.

As summer ends and we transition into Autumn, my thoughts go to heartier dishes.

But in Southern California, the thermometer often gives the lie to the season (it was 90 here on the weekend!), so it pays to have a sheaf of fall salads up your sleeve that won’t weigh you down, but will fill you up.

Farro Date SaladThe Italian grain farro really makes this salad, with its firm, chewy texture and nutty flavor. Dates and mango add sweetness without being sugary, arugula adds a bite of pepper, and capers add a salty spark.

Welcome, fall!

Farro Date Salad with Mango and Arugula on ShockinglyDelicious.comLet’s make Farro Date Salad with Mango and Arugula.

Farro Date Salad with Mango and Arugula

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 60 minutes

Yield: Serves 4

Farro Date Salad with Mango and Arugula

Farro Date Salad with Mango and Arugula has a lot going on with relatively few ingredients. It's chewy, sweet, peppery, salty and vegetarian, and is satisfying for either lunch or dinner.

Ingredients

  • 1 (3.7-ounce) bag Farro
  • 4 Medjool dates
  • 1 Ataulfo mango (this is sometimes called a champagne mango)
  • 1 cup packed arugula leaves
  • 1 tablespoon drained capers
  • 2 tablespoons Caesar salad dressing (or Italian dressing or oil and vinegar)
  • 1 tablespoon extra-virgin olive oil
  • 10 grinds fresh black peppercorns

Directions

  1. Put the farro in a pot, cover with water by 2 inches, and soak overnight. (This cuts down on the cooking time the next day.) When ready to cook, drain farro, refill water and heat until boiling. Reduce heat to a simmer, cover pot and simmer farro 10 or so minutes, until it is al dente with a nice chew to it. If you have forgotten to soak it overnight, it might take 30 or so minutes to cook. When done, drain in a colander and allow farro to cool.
  2. Pit and cut (or snip with a kitchen shears) dates into small pieces. If they are too sticky, freeze them for 15-30 minutes before snipping, to make it easier.
  3. Peel, pit and cut mango flesh into a small dice. Chop arugula leaves if they are large, or leave them whole if they are baby or micro. Drain capers.
  4. In a large mixing bowl, add cooled farro, dates, mango, arugula and capers. Add dressing, oil and ground pepper. Stir to combine well, taste, and adjust seasoning to your liking.
  5. Serves 4.

Notes

Recipe source: Dorothy Reinhold / Shockingly Delicious

Note about farro: If you soak the farro overnight, you can cut way down on the cooking time.

https://www.shockinglydelicious.com/farro-date-salad-with-mango-and-arugula/

pin this please!If you like this recipe and want to save it, pin the image below to your Pinterest board!

Farro Date Salad with Mango and Arugula recipe on Shockinglydelicious.com

For dinner, we would eat it with grilled or roasted chicken thighs, but it is good with beef, pork or fish, as well!

Want another farro salad?

Farro Chicken Cranberry Arugula Grain Salad on Shockingly DeliciousFarro Chicken Cranberry Arugula Grain Salad

Completely delicious!

This post was first published Sept. 22, 2013, and has been updated.

 

{ 27 comments… read them below or add one }

Hezzi-D September 25, 2013 at 5:54 pm

Interesting combination of flavors! It’s so pretty too!

Reply

Sarah | Curious Cuisiniere September 25, 2013 at 10:42 am

You had me at dates and mangoes! Yum!

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Dorothy Reinhold September 25, 2013 at 2:52 pm

Sarah,
I know, I know…such a great combo!

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Nancy @ gottagetbaked September 24, 2013 at 4:57 pm

Dorothy, this look so healthy, vibrant and flavourful! It’s a perfectly hearty dish for fall.

Reply

Dorothy Reinhold September 25, 2013 at 2:59 pm

Thanks Nancy!

Reply

Priscilla | ShesCookin September 23, 2013 at 8:33 pm

Farro benefits from vibrant colors and bright flavors like you’ve done here! Great recipe 🙂

Reply

Dorothy Reinhold September 23, 2013 at 8:48 pm

Thanks Priscilla!

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Angie | Big Bears Wife September 23, 2013 at 10:51 am

Great colors in this salad! Never cooked farro! Need to do that soon!

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Dorothy Reinhold September 23, 2013 at 1:26 pm

Angie,
Yep, you do! It is a little bit like barley…chewy and substantial.

Reply

Courtney @ Neighborfood September 23, 2013 at 8:15 am

I definitely think this needs to be part of my livened up lunch routine!

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Dorothy Reinhold September 23, 2013 at 1:27 pm

Courtney,
Definitely…this will wake up your taste buds!

Reply

Martin D. Redmond September 22, 2013 at 11:18 pm

I recently tried farro for the first time and loved it. Your salad looks fantastic!

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Dorothy Reinhold September 23, 2013 at 5:52 am

Thank you, Martin! I cook up a big batch of it and use it throughout the week for so many things.

Reply

Kalyan September 22, 2013 at 10:52 pm

Just mouthwatering…looks delicious!

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Alida September 22, 2013 at 6:49 pm

There are so many delicious flavors going on in this salad…it looks so good!

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Dorothy Reinhold September 23, 2013 at 6:03 am

Thanks Alida! I love the chewy, sweet, salty, peppery combo!

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Shaina September 22, 2013 at 6:12 pm

Farro is one of my new favorite foods. I really like the other ingredients you paired with it, too. This is a great salad for fall!

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Jennifer @ Peanut Butter and Peppers September 22, 2013 at 5:06 pm

I have farro at home, but haven’t used it yet! After looking at your recipe, I can’t wait to use it! Love your side dish, so beautiful! I’m a huge fan of mango! Yum!

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Sarah Reid, RHNC (@jo_jo_ba) September 22, 2013 at 4:41 pm

Never thought to pair mango and dates with Caesar! Sounds neat

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Liz September 22, 2013 at 1:46 pm

I adore farro, Dorothy, and your sweet and savory salad sounds outstanding!

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Nicole @ Daily Dish Recipes September 22, 2013 at 8:09 am

Oh this salad sure looks DELICIOUS!

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Liz September 22, 2013 at 8:03 am

Thank you for nice recipe.

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FoodieArmyWife September 22, 2013 at 7:31 am

Alabama is the same way. Autumn? Where? Although it was kind enough to get in the 50’s and let me open my windows over night. But today it will be hot again. UGH! LOL

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Paula @ Vintage Kitchen Notes September 22, 2013 at 7:09 am

Medjool dates have such a place in my heart! And the rest of the salad is the way I like mine: arugula as the only green, fresh fruit and grains. Perfect Dorothy!

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Jennie @themessybakerblog September 22, 2013 at 6:41 am

This healthy salad looks amazing, and I love the addition of the mango. Yum!

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Marjory @ Dinner-Mom September 22, 2013 at 5:35 am

I’ve never tried farro, but I’m intrigued to try it now! Love the mango!

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darasi@lactose free diet September 22, 2013 at 5:13 am

the salad reflects similarly to this autumn season 🙂
I really love to anyone who would want to make this one for me cuz I think I can’t find all the ingredients like farro and medjool date …. 🙁

Reply

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