Blackberry, Farro and Arugula Salad | Fork Knife Swoon

Welcome to the updated Fork Knife Swoon site! We’ve made some behind-the-scenes changes, starting with making the site mobile-responsive, which should make browsing through posts and recipes on a tablet or mobile device a lot easier. I know I use my phone and iPad quite a bit in the kitchen while I’m cooking, and the new changes should make that a breeze. Stay tuned for a few new developments in the comings days and weeks – including a recipe saving feature that I’m quite excited about!

In the meantime, here is a new recipe starring one of my very favorite summer fruits: blackberries. We received a heaping container of these luscious beauties in our latest CSA basket, and I put them to good use in this light salad – layering fresh berries with warm farro, bitter arugula and a bit of Gorgonzola all drizzled with a light blackberry-balsamic vinaigrette.

Blackberry, Farro and Arugula Salad | Fork Knife Swoon

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Blackberry, Farro and Arugula Salad | Fork Knife Swoon

Blackberry, Farro and Arugula Salad

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  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 - 4 Servings 1x


  • 45 tbsp extra-virgin olive oil
  • 1 shallot, finely minced
  • 2 tbsp good-quality aged balsamic vinegar
  • 1 tsp sugar
  • 1 pint fresh blackberries
  • kosher salt and freshly-ground black pepper, to taste
  • 3 cups arugula
  • 11/2 cups cooked farro
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp crumbled blue cheese of your choice (I used gorgonzola)


  1. Heat 1 tbsp of the olive oil over medium heat until just shimmering. Add the shallots and cook for a minute or two until the shallots just begin to soften. Add the balsamic vinegar, sugar and half of the blackberries, and cook for two to three minutes, stirring occasionally.
  2. Add the blackberry mixture to a food processor, and blend until smooth. With the motor running, add the remaining olive oil, a tablespoon at a time until the vinaigrette reaches the desired consistency. Season with salt and pepper, to taste. Strain through a fine-mesh sieve and let cool to room temperature.
  3. Toss the farro with the arugula, parsley, blue cheese and remaining blackberries. Drizzle the salads with the blackberry vinaigrette, coating lightly, to taste. Serve immediately.