Farro Salad with Beets and Goat Cheese


1/2 cup (125 mL) farro

1/4 cup (60 mL) plain yogurt

2 tbsp (30 mL) E.D.SMITH® Triple Fruits Peach Mango Orange

1 tbsp (15 mL) cider vinegar

1 tbsp (15 mL) olive oil

1 tbsp (15 mL) finely chopped chives

1 tsp (5 mL) Dijon mustard

1/4 tsp (1 mL) each salt and pepper

1 tbsp (15 mL) each toasted sliced almonds and pumpkin seeds

1 cup (250 mL) packed baby arugula

1/3 cup (75 mL) cooked sliced beets

2 tbsp (30 mL) crumbled goat cheese

2 tbsp (30 mL) pomegranate seeds

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  1. Bring water to boil in saucepan; cook farro according to package directions. Drain and set aside.
  2. Meanwhile, whisk together yogurt, fruit spread, vinegar, oil, chives, mustard, salt and pepper. Set aside.
  3. Toss together 1/2 cup (125 mL) cooked farro, almonds, pumpkin seeds and 2 tbsp (30 mL) yogurt dressing. Place arugula on serving plate; top with farro mixture, beets, goat cheese and pomegranate seeds. Drizzle with extra dressing. (Refrigerate leftover farro and remaining dressing for another use.)

Per 1 recipe: Calories 680, Fat 28g, Saturated Fat 6g, Cholesterol 20mg, Sodium 850mg, Carbohydrate 91g, Fibre 14g, Sugars 28g, Protein 24g


  1. Substitute any leftover roasted root vegetables on hand for the beets if desired.