Baby arugula packs a nutrition punch with loads of vitamin K in a single serving, not to mention a host of minerals and omegas as well. These greens also have a bold and bitter flavor which makes them a perfect match for sweet summer fruit. Bring this salad to your next picnic or BBQ for a flavor-packed, nutritious dish to share with friends and family.

YIELD: 4-6 servings

Recipe Development and Photography By: Williams-Raines


  • 1 1/2 cups uncooked farro (spelt or wheat berries can substituted)
  • 1 bunch of Josie’s Organics Baby Arugula
  • 1 lb. sweet red cherries, washed, pitted and halved
  • 4 oz. goat cheese, crumbled
  • 1/2 cup roasted almonds, roughly chopped
  • Salt and pepper to taste
  • 3 medium oranges, preferable Cara Cara oranges if available
  • 3 tablespoons white miso
  • 1 tablespoon of ginger, minced
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon honey


  1. Bring a large pot of water to a boil, add the farro and a pinch of salt. When the water returns to a boil, reduce to a simmer and cook until tender but chewy, about 40-45 minutes. The grains should retain their shape after cooked.
  2. While the grains cook, wash the greens well and spin or pat dry, tear the leaves into bite size pieces and set aside.
  3. Drain the cooked farro and return it to the pot (off the heat) and immediately add the baby arugula, stir to combine and set aside to allow the greens to wilt slightly.
  4. Cut the peel off of 2 oranges, working over a bowl to catch the juice, remove each segment between the membrane with a paring knife. Set segments aside for the salad. Before discarding the remaining membrane squeeze the juice into your work bowl. Zest and juice the 3rd orange into the same bowl. You should now have roughly 1/2 cup of juice.
  5. To make the dressing; add the ginger, miso, olive oil and honey to the bowl with the orange juice and whisk well to combine. Add water to thin as desired, taste and adjust for salt if needed. Set aside.
  6. Transfer the farro mixture to a large salad bowl, add the orange segments, cherries and half of the dressing and toss gently to combine. Season with salt and pepper to taste.
  7. Before serving, garnish with the goat cheese and chopped almonds, and the remaining dressing on the side.
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