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Warm Farro & Arugula Salad with Gold Citrus Vinaigrette

This Warm Farro & Arugula Salad with Golden Citrus Vinaigrette is a bowl of gorgeous spring ingredients over a bed of whole grain farro, topped with shaved parmesan cheese, black pepper and Sir Kensington’s Golden Citrus Vinaigrette. 

Course Side Dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 430 kcal
Author Natalie Rizzo, MS, RD


  • 1 ½ cups quick cook farro uncooked
  • 2 cups packed arugula
  • 4 radishes ¼ pound, thinly sliced
  • cup diced red onion
  • cup Sir Kensington’s Golden Citrus Vinaigrette
  • ¼ teaspoon salt
  • 1/3 cup 1-ounce shaved fresh parmesan use a peeler to shave off the block
  • ¼ teaspoon freshly cracked pepper


  1. Cook the farro according to package directions. Drain and set aside.
  2. Once the farro has cooled to room temperature, place it in a large bowl. Add the arugula, radishes, red onion, Sir Kensington’s Golden Citrus Vinaigrette and salt to the bowl and toss to combine. Top with shaved parmesan cheese and freshly cracked pepper. Serve immediately or refrigerate for up to 4 days.

Recipe Notes