Grapefruit Arugula Farro Salad

overhead view of grapefruit arugula farro salad in a white bowl with gold forks on top of a gray and white napkin.

This Grapefruit Arugula Farro Salad made with whole grain farro, sweet ruby grapefruit, arugula, almonds and a grapefruit champagne vinaigrette is a delicious, healthy side dish or lunch! (vegan, dairy-free)


  • 1 cup uncooked farro
  • 2 1/2 cups chicken or vegetable stock
  • 1 large grapefruit, segmented
  • 2 cups baby arugula
  • 1/4 cup almonds (I use Marcona almonds)

For grapefruit champagne vinaigrette:

  • 2 tbsp grapefruit juice
  • 1 tbsp champagne vinegar
  • 1/2 tbsp dijon mustard
  • 1 tbsp olive oil
  • Pinch salt
  • 1/2 tsp freshly cracked black pepper


  1. In a small saucepan, bring stock to a boil. Stir in farro, cover and simmer on low heat until tender, 25-30 minutes. Drain any excess liquid.
  2. While farro is cooking, segment grapefruit, removing membranes and any pith. Add to a large bowl with arugula and almonds.
  3. Whisk together vinaigrette ingredients.
  4. Add warm farro and vinaigrette to bowl with grapefruit and arugula and gently stir to combine. Serve warm or place in the refrigerator until ready to serve.

Keywords: grapefruit salad, farro salad