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Overhead photo of a roasted red pepper salad with farro, arugula, goat cheese, and basil on a white serving plate.
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Roasted Pepper Salad With Farro & Goat Cheese

This easy roasted pepper salad recipe is made with farro, goat cheese, arugula, basil, and a simple white wine + lemon vinaigrette dressing. It can be enjoyed warm or cold, and served as either an entree style salad or as a side dish.
Course Salad
Cuisine Mediterranean
Keyword arugula, farro, goat cheese, red peppers
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 3 large bell peppers (red, yellow, or orange)
  • 1 Tbsp olive oil (to toss peppers in)
  • Salt + pepper
  • 1 cup farro, dry
  • 4 cups arugula
  • 1/2 cup goat cheese
  • Approx. 8-10 leaves fresh basil, chopped (a large handful!)

Lemon Vinaigrette:

Instructions

  • Preheat oven to 400F. Bring a large pot of at least 3 cups of water to a boil.
  • Rinse farro in a sieve. Cook according to package instructions, or follow this in-depth blog post for how to cook farro perfectly!
  • Cut peppers into quarters, removing core and seeds. Place on a large baking dish and toss in olive oil, salt, and pepper until evenly coated. Spread them on the baking sheet, cut side down, and roast in the oven for 15-20 mins. They can be lightly charred, but watch out not to burn them too much!
  • Meanwhile, make lemon vinaigrette by whisking together all dressing ingredients in a small bowl or tossing vigorously in a jar.
  • Remove peppers from the oven and allow to cool slightly. Transfer to a cutting board and cut into smaller (approximately 1-inch) pieces.
  • Add arugula, cooked farro, peppers, basil, and lemon vinaigrette to a large salad bowl. Toss to combine, adding additional salt + pepper, if desired.
  • Crumble goat cheese overtop and then gently toss once more. Serve + enjoy!

Notes

*SERVINGS: This recipe can be served as a larger entree-style salad, or in smaller servings as a side salad. It will make about 2-3 servings as a main and 4-6 servings as a side.
If serving as a main, feel free to add an additional protein source if desired! Something like hard-boiled or fried eggs, some grilled chicken, or sautéed garlic shrimp would work well.
*LEFTOVERS: This red pepper salad will stay fresh for about 3 days in an airtight container in the fridge.
If you know that you want to have intentional leftovers, I'd recommend adding the dressing just to the amount you want to eat and saving the rest to add later. This will help to prevent the arugula from going soggy!
*RECIPE MODIFICATIONS & INGREDIENT SWAPS:
  • Feel free to swap the farro with another grain, like quinoa or barley. Be sure to choose a gluten-free grain if you follow a gluten-free diet (I'd recommend quinoa in this case).
  • You could also swap farro with pasta or couscous to make a pasta salad out of this! It will work with any small pasta shape.
  • Goat cheese could be swapped for feta instead. For a vegan version, simply use a vegan cheese alternative for goat cheese or feta.
  • Feel free to add in some extra roasted veggies. This would taste great with roasted zucchini, tomatoes, or corn!
  • If you don't have fresh basil, you could try using some chopped parsley instead.
  • Instead of arugula, you could try using other small leafy greens. Something like baby spinach, baby kale, or even a spring mix.
  • Instead of the white wine vinaigrette I used here, feel free to try this with a balsamic vinaigrette (this one is my go-to balsamic dressing recipe). I think the flavours would work well also :)