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Farro and Arugula Salad

Farro and Arugula Salad with Melted Leeks and Toasted White Beans

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Thanks to chewy farro and toasted white beans, this seasonal salad is seriously substantial—not to mention totally craveable! We’re combining peppery arugula with crunchy Gala apple, tender toasted white beans, and melted leeks and tossing it all in a mustard and lemon dressing. Served with farro and curls of shaved Parmesan, this salad is a bright winter meal that won’t leave you feeling weighed down. 

  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
  • 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
    • 2
    • leeks
  • lemon
    • 1
    • lemon
  • 15-ounce can white beans
    • 1
    • 15-ounce can white beans
  • unsalted butter
    • 3 packets
    • unsalted butter
  • white wine
    • 1/4 cup
    • white wine
  • farro
    • 1/2 cup
    • farro
  • Gala apple
    • 1
    • Gala apple
  • chives
    • 1/8 ounce
    • chives
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • 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. Rinse all produce. If leeks arrived with dark green tops, trim and discard them. Halve leeks lengthwise, then thinly slice. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Halve lemon. Drain and rinse beans

  2. Toast beans

    Toast beans

    Pat beans dry with paper towel, then place on a baking sheet. Toss 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, off heat, stir butter, white wine, leeks, ¼ cup water, ¼ teaspoon salt, and pepper to combine. Cover pan, place over medium heat, and simmer until leeks are softened and liquid has mostly evaporated, 15 minutes. Uncover, increase heat to medium high, and cook, stirring frequently, until leeks are very soft and browning, 5 minutes more. Remove from heat and set aside. 

  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. Then drain and return to pot, off heat.

  5. Make arugula salad

    Make arugula salad

    While farro cooks, slice off rounded sides of apple, discarding core, and thinly slice. Thinly slice chives, place in a large bowl, and add mustard, juice of ½ lemon, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired (use remaining lemon to brighten a glass of water). Whisk to fully combine. Add arugula, toasted beans, and apple to bowl with dressing and wait to toss until ready to serve.

  6. Plate farro and arugula salad

    Plate farro and arugula salad

    Once farro is cooked, add melted leeks to pot, 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 add to serving plates over farro. Garnish with Parmesan and dig in!

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