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Farro and Arugula Salad

Farro and Arugula Salad with Melted Leeks and Toasted White Beans

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Recipe Details


Thanks to chewy farro and toasted white beans, this salad is seriously substantial. We know you loved it too, which is why we’re so happy to bring it back as a Popular Recipe this week. Arugula, crunchy Gala apple, toasted white beans, and melted leeks are all tossed in a mustard and lemon dressing. Served over farro and topped with curls of shaved Parmesan, this salad is a hearty, satisfying meal that won’t leave you feeling weighted down.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 790
  • Protein 25g
  • Total Carb 102g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • apple cider
    1 cup
    apple cider
  • leeks
  • lemon
  • can white beans
    can white beans
  • unsalted butter
    4 packets
    unsalted butter
  • white wine
    1/4 cup
    white wine
  • farro
    1/2 cup
  • Dijon mustard
    1 packet
    Dijon mustard
  • Gala apple
    Gala apple
  • chives
    1/8 ounce
  • baby arugula
    5 ounces
    baby arugula
  • shaved Parmesan cheese
    1 ounce
    shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot
  • baking sheet
  • 10" medium pan with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. In a small pot, combine apple cider and 3 cups water and bring to a boil over high heat. If leeks arrived with dark green tops, trim and discard them. Halve leeks lengthwise, then thinly slice crosswise. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Rinse remaining produce. Halve lemon. Drain and rinse white beans, then pat dry with paper towel.

  2. Toast white beans

    Toast white beans

    On a baking sheet, toss white beans with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until slightly browned and crispy, 12-15 minutes. Meanwhile, remove leeks from water and pat very dry with paper towel. 

  3. Melt leeks

    Melt leeks

    In a medium pan, combine butter, white wine, leeks, ¼ cup water, ¼ teaspoon salt, and pepper. Cover pan, place over medium heat, and simmer until leeks soften and liquid has mostly evaporated, 15 minutes. Uncover, increase heat to medium high, and cook, stirring frequently, until leeks are very soft and lightly browned, 5 minutes more. Remove pan from heat and set aside until Step 6.

  4. Cook farro

    Cook farro

    While leeks cook, season boiling water and apple cider generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes. Drain and return to pot, off heat. Set farro aside until Step 6.

  5. Make arugula salad

    Make arugula salad

    While farro cooks, slice off rounded sides of apple, discarding core, and thinly slice. Thinly slice chives and place in a large bowl, along with mustard, juice of ½ lemon, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper, and whisk to combine. Pat arugula dry and add to bowl with dressing, along with toasted white beans and apple, waiting to toss until ready to serve. Use remaining lemon to brighten a glass of water.

  6. Plate farro and arugula salad

    Plate farro and arugula salad

    Add melted leeks to pot with farro, still off heat, and stir to combine. Taste and add salt and pepper as desired. Divide farro and melted leeks between serving plates. Toss arugula salad and plate on top of farro. Garnish with Parmesan and dig in!

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