Arugula Farro Caramelized Onion Salad with Green Tahini
You know what it is. It’s one of those. One of those salads that ain’t safe around me. Because I will destroy it. Demolish it to the last soggy piece of green.
What can I say? Me and delicious salads. We have a good thing going. Well, for me it’s good. Can’t confirm how the salad feels about this relationship.
And when I say “delicious” salads, I don’t mean salads consisting of lettuce and oil and salt. Na, those types of salads I’ve got self-control around. Plenty of self-control.
I mean salads that have something roasted or sautéed in them, something fatty and carby and crunchy tossed in, and a dressing that’s addictive and, best case scenario, tahini-based.
All of which this arugula farro caramelized onion salad with green tahini has. Which makes this salad qualify as a delicious salad. YAY!
Let’s start backwards, with the dressing. Which has been modernly termed “green tahini.” Issa thing these days. Green tahini is an of-the-moment salad dressing. It’s trendy. But it should NOT be a fad. Green tahini needs to stick around.
Green tahini doesn’t mean tahini made from a special variety of green sesame seeds. Cuz those don’t exist. It also doesn’t mean tahini stirred with green food coloring, to give the tahini a more earthy, veggie vibe. Don’t be gross.
Green tahini = tahini blended with fresh herbs, to lend the tahini a vibrant green color and a deep, rich, herby flavor.
In our arugula farro salad here, the herb of choice blended into the tahini is parsley.
The tahini is blended with a large handful of parsley, as well as olive oil, lemon juice, fresh garlic, and salt and pepper.
And lemme tell you, I want green tahini in my life forever. If you think traditional tahini dressing is good, try green tahini. It’s that, but better. Elevated. Enhanced. And green!
Now, as for the other components of this arugula farro caramelized onion salad.
First up: arugula.
Arugula is one of my favorite greens. I love the slightly bitter (but in a good way), herby, peppery, intense flavor of arugula.
Arugula also doesn’t require any chopping or cleaning (I see you, kale), making it a quick and easy and flavorful choice of greens.
Second up: farro.
This is the second recipe on the blog containing farro. I love this grain. Farro is nutrient-packed (whole grains, fiber, protein etcetera), rich, filling, and mildly nutty.
And it’s a wonderful, carby, hearty, chewy addition to our arugula green tahini salad here. Because remember, I love me some carbs in my salads.
All you’ll be doing is cooking the farro with water according to the package instructions. No fancy cooking processes here.
If you’d like, make extra farro (more than the 1/2 cup the recipe states) and store the farro in your fridge to sprinkle on all your salads. Why not.
Third up: caramelized onions. OMG YES.
If you’ve never added caramelized onions to your salads, TODAY IS THE DAY.
First of all, caramelized onions > raw or roasted onions, in my opinion.
Caramelized onions are sweet and smoky and tender and succulent and golden and olive oil drenched and very necessary in this arugula farro salad.
You’ll need a wide skillet, a tablespoon of olive oil, an onion, a low flame, and 25 minutes. Which might sound like a while, but you can caramelize the onions while you’re prepping the other components of this arugula salad, as long as you remember to stir the onions every once in a while.
And last up: pumpkin seeds.
Toasted pumpkin seeds. Or buy ones that come already roasted in the package.
The pumpkin seeds add nutty, crunchy, fatty blissfulness to our arugula green tahini salad. As well as a pretty garnish. And a pretty garnish is always nice when it comes to salads.
Wholesome and filling. Fresh and bright. Herby and rich. Chewy and crunchy. Succulent and sweet. Easy and delicious.
Arugula farro caramelized onion salad with green tahini - you take one-sided relationships to a whole new level.
Arugula Farro Caramelized Onion Salad with Green Tahini
Yield: 1 large salad/6-8 servings
1 large bag/container arugula
1 large onion + 1 tablespoon olive oil for caramelizing
1/2 cup uncooked farro
Pumpkin seeds, toasted
Green Tahini:
6 tablespoons tahini
1/4 cup olive oil
1/4 cup lemon juice
Large handful of fresh parsley
2 small garlic cloves
Salt and pepper, to taste
Water, for thinning
1. Slice the onion into half rings. Heat olive oil in a wide skillet. Add in onion and cook on medium-low heat, stirring occasionally, until onions turn translucent, then brown and caramelized, about 25-30 minutes total.
2. Meanwhile, cook farro according to package directions. Toast pumpkin seeds until golden.
3. In a food processor, blend the dressing ingredients until smooth, adding in enough water to create a pourable consistency.
4. Arrange arugula, cooked farro, caramelized onions, and toasted pumpkin seeds in a large serving bowl. Drizzle green tahini on top and serve.
