Coming up with a satisfying lunch that feels special but doesn’t take forever to make can be tricky. Between work deadlines, errands, and all of life’s daily demands, it’s tempting to just grab whatever’s quickest – even if it’s not the most exciting or nutritious choice.
That’s why this arugula goat cheese salad has become my go-to lunch solution: it’s fresh and filling, comes together in minutes, and uses simple ingredients that I usually have in my fridge. Plus, it’s easy to switch things up based on what’s in season or what you’re craving that day.
Why You’ll Love This Arugula Goat Cheese Salad
- Meal-worthy salad – With protein-rich chicken (or chickpeas), hearty farro, and creamy goat cheese, this isn’t just a side salad – it’s a complete, filling meal that will keep you satisfied.
- Customizable ingredients – You can easily swap the chicken for chickpeas to make it vegetarian, or change up the cheese to match your preferences. The recipe is flexible and works with what you have on hand.
- Homemade orange-almond dressing – The fresh citrus dressing with creamy almond butter takes this salad to the next level – it’s way better than any store-bought dressing and takes just minutes to whisk together.
- Great for meal prep – You can prepare the components ahead of time and assemble when ready to eat, making it perfect for busy weekday lunches or quick dinners.
What Kind of Arugula Should I Use?
For this salad, you’ll want to look for fresh baby arugula, which has a more mild and pleasant peppery taste compared to mature arugula leaves. You can find it in most grocery stores either loose or in plastic containers – both options work great, just make sure the leaves look fresh and bright green without any wilting or yellowing. If you can only find mature arugula, that’s okay too, but know that it will have a stronger, more intense peppery flavor. When preparing your arugula, give it a good rinse and spin it dry in a salad spinner to prevent your salad from becoming waterlogged. If you’re shopping at a farmers market, you might even find wild arugula, which has a more complex, nutty flavor that works beautifully in this recipe.
Options for Substitutions
This salad is super adaptable and you can make several swaps based on what you have in your kitchen:
- Farro: Don’t have farro? Quinoa, barley, or brown rice work great as alternatives. Just cook according to their package instructions.
- Arugula: If arugula’s peppery kick isn’t your thing, try baby spinach, mixed greens, or even chopped kale (just massage it first with a bit of olive oil to soften it up).
- Brussels sprouts: You can swap shredded Brussels with thinly sliced cabbage, broccoli slaw, or even shaved fennel for that nice crunch.
- Pecans: Any nuts work here – try walnuts, almonds, or even pepitas. Just toast them lightly to bring out their flavor.
- Almond butter: For the dressing, you can use any nut butter you have – peanut butter, cashew butter, or even tahini work well. Just make sure it’s smooth!
- Orange juice: Lemon juice makes a good substitute, but use about half the amount since it’s more tart. You could also try lime juice or apple cider vinegar.
- Honey: Maple syrup or agave nectar can step in for honey. Use the same amount to keep the balance of sweet and tangy in the dressing.
Watch Out for These Mistakes While Cooking
The biggest mistake when preparing farro is not rinsing it before cooking, which can leave you with a gritty texture – give it a quick rinse in a fine-mesh strainer and cook it until tender but still slightly chewy (about 25-30 minutes). When it comes to the Brussels sprouts, avoid using a food processor to shred them as it can turn them mushy – instead, use a sharp knife or mandoline for thin, even slices that maintain their crunch. The dressing can separate or become too thick if the almond butter is cold, so make sure it’s at room temperature and whisk it thoroughly with the orange juice first before adding the other ingredients. For the best flavor balance, let the dressed salad sit for 5-10 minutes before serving, allowing the arugula to slightly wilt and the flavors to meld together.
What to Serve With Arugula Goat Cheese Salad?
Since this salad is already packed with protein from the chicken (or chickpeas) and healthy grains from the farro, it works great as a main dish with just a few simple sides. A warm crusty baguette with some salted butter is perfect for soaking up any extra citrus-almond dressing left on your plate. If you’re serving this for dinner, try adding a cup of warm soup on the side – butternut squash or roasted tomato soup would be especially nice. For a lighter lunch option, some crispy crackers or a handful of fresh seasonal fruit will round out the meal perfectly.
Storage Instructions
Keep Fresh: This salad is best when the components are stored separately. Keep the cooked farro, prepped vegetables, and dressing in separate airtight containers in the fridge for up to 4 days. The orange-almond butter dressing will stay good for up to a week when refrigerated.
Prep Ahead: Want to meal prep this salad? Cook the farro, shred the Brussels sprouts, and make the dressing up to 3 days ahead. Store the arugula with a paper towel in its container to absorb excess moisture and keep it crisp. When you’re ready to eat, just toss everything together!
Assemble: For the freshest taste, combine all ingredients just before serving. If you need to make it a few hours ahead, layer the ingredients in your serving bowl with the dressing at the bottom, greens on top, and toss just before eating to keep everything nice and fresh.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-40 minutes |
| Total Time | 25-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 70-80 g
- Fat: 80-90 g
- Carbohydrates: 80-90 g
Ingredients
For the salad:
- 4 cups arugula (packed for volume)
- 1/2 cup farro
- 1/2 cup pecans (chopped, for crunch)
- 6 oz brussel sprouts (shredded thinly)
- 2 cups shredded rotisserie chicken
- 4 oz goat cheese (crumbled)
For the dressing:
- 3 tbsp almond butter (smooth, I like Maranatha)
- black pepper (freshly cracked to taste)
- 1 tbsp honey
- 1/2 tsp kosher salt
- 3 tbsp olive oil (virgin, a good quality brand like Bertolli)
- 2 tbsp dijon mustard
- 1/4 cup orange juice (freshly squeezed for best flavor)
Step 1: Cook the Farro
Begin by filling a medium pot half full with water.
Add a pinch of salt and bring the water to a boil.
Once boiling, add the farro.
Reduce the heat to a simmer.
Cook the farro until tender, which takes about 15 to 20 minutes for pearled farro, 20 to 30 minutes for semi-pearled farro, and up to 40 minutes for whole farro.
Once cooked, drain the farro and spread the grains onto a large plate or sheet pan to cool for around 15 minutes.
Step 2: Prepare the Almond Honey Mustard Dressing
While the farro cools, prepare your dressing.
In a medium bowl, combine all ingredients for the Almond Honey Mustard Dressing.
Mix until the dressing is smooth and well-blended.
This will be the flavorful component that ties the salad together.
Step 3: Combine the Salad Ingredients
In a large bowl, combine the cooled farro with arugula, shredded Brussels sprouts, and pecans.
Season with a pinch of salt and give everything a good toss to mix the ingredients evenly.
Step 4: Add Dressing and Serve
Pour the Almond Honey Mustard Dressing over the farro mixture in the large bowl.
Toss the salad to ensure all the ingredients are coated with the dressing.
Add crumbled goat cheese and your choice of cooked chicken or chickpeas.
Toss the salad once more to combine all the elements.
Serve immediately and enjoy the harmonious blend of flavors.
