Justin Milner

Cook time:
1 Rating

A delightfully refreshing salad made with two of our favorites: Meyer Lemon Olive Oil and Prickly Pear Balsamic Reduction. This pair, combined with crunchy veggies and chewy farro, will have you eating this salad all season long!


  • 1 1/2 cups uncooked farro
    3 cups water
    1 1/4 teaspoons kosher salt, divided
    2 tablespoons Queen Creek Olive Mill Meyer Lemon Olive Oil
    1 tablespoon Queen Creek Olive Mill Prickly Pear Balsamic Reduction
    1/2 cup roughly chopped arugula
    1/4 cup blanched English peas
    2 baby carrots, thinly sliced
    1 green onion, thinly sliced
    1 small red beet, peeled and thinly sliced
    2 ounces goat cheese, crumbled (about 1/2 cup)
    1/4 cup chopped fresh flat-leaf parsley


  1. Combine farro, 3 cups water, and 3/4 teaspoon salt in a small saucepan over medium-low; cook, covered, 25 to 45 minutes, until it is softened but still chewy. Strain farro and place in a large bowl.
  2. Add remaining 1/2 teaspoon salt, olive oil, vinegar, greens, peas, carrots, onion, celery, and beet; stir gently to combine.
  3. Top evenly with cheese and parsley.