Rocket Your Mind Salad

A nutty salad with a snappy freshness.
Course Dinner or side dish for a Holiday feast., Lunch
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Heather


  • For the Vinaigrette
  • 1/2 cup extra virgin olive oil
  • Juice of 1 lemon *approximately 1/4 cup
  • 2 med cloves garlic *crushed
  • 1/2 tsp sea salt
  • For the Salad
  • 8-9 oz farro grain
  • 7 oz bag of arugula
  • 1/2 med bunch cilantro *roughly chopped
  • 20 leaves fresh mint *torn
  • 1 cup sugar plum tomatoes *cut in half
  • small red onion *diced
  • 1/2 cup crumbled feta


  1. Cook farro according to instructions on package. If using traditional farro (not quick cooking) soak overnight for faster boiling times.
  2. For the Vinaigrette - Whisk together oil and lemon juice. Add crushed garlic and salt, whisk to incorporate.
  3. For the Salad- Once farro is cooked to a tender chewiness, drain and let sit to cool for approximately 10 mins. Add to Vinaigrette and toss. Let farro cool to room temptaure before adding veggies. Add veggies, herbs and cheese to farro/vinaigrette mixture and toss well.

Recipe Notes

Cooking times are for quick cooking farro.
*Please use as much organic as possible.*