• Farro Date Salad with Mango and Arugula for #SundaySupper

    by Dorothy Reinhold on September 22, 2013


    Print This Post Print This Post Farro Date Salad with Mango and Arugula on Shockingly Delicious

    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, so it pays to have a sheaf of fall salads up your sleeve that won’t weigh you down, but will fill you up.

    The 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 Shockingly Delicious

    Recipe: Farro Date Salad with Mango and Arugula

    Summary: If you soak the farro overnight, you can cut down on cooking time! This sweet, chewy, salty, peppery fall salad is good for lunch or dinner.

    Ingredients

    • 1 (3.7-ounce) bag Farro (I used Bob’s Red Mill brand organic farro)
    • 4 Medjool dates
    • 1 Ataulfo 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 (I used Malibu Olive Co. brand)
    • 10 grinds fresh black peppercorns

    Instructions

    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. 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.
    3. 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.
    4. Serves 4.

    Source

    Farro Date Salad with Mango and Arugula on Shockingly DeliciousDorothy Reinhold / Shockingly Delicious

    Sunday Supper

    See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

    Preparation time: 20 minutes
    Cooking time: 15 minutes
    Diet type: Vegetarian, vegan
    Number of servings (yield): 4
    Culinary tradition: USA (Nouveau)
    My rating 5 stars:  ★★★★★ 

    Sunday Supper badgeThis week our #SundaySupper crew is celebrating Autumn! Check out the variety of things we have cooked up for you! Try my farro salad or find something else from the menu below that floats your boat:

    Amazing Breakfasts, Brunches, and Breads

    Outstanding Soups, Starters and Sides:

    Comforting Main Dishes:

    Decadent Desserts:

    Tasty Drinks:

    TwitterBird on Sunday SupperCome celebrate Autumn with the Sunday Supper team! We would love to have you join our live  #SundaySupper Twitter chat starting today at 7 p.m. EST.

    • Twitter how-to: Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you.  To join in, simply follow and use the #SundaySupper hashtag to share your favorite tips and recipes.
    • Pinterest: Check out our #SundaySupper Pinterest board for more delicious recipes and photos.
    • Join: It’s easy to join the Sunday Supper Movement. You can sign up by clicking here → Sunday Supper Movement.

    Disclosure: Bob’s Red Mill sent farro and Malibu Olive Co. sent olive oil for recipe testing.  

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