Recipe adapted from

Serves 2-4 people


For the salad

  • 1 cup farro, cooked
  • 1/2 cup cucumber, halved and sliced
  • 1 cup cherry tomatoes , halved
  • 1 1/2 cups watermelon, cubed
  • 4 stalks kale, stems removed and finely chopped
  • 3 cups arugula
  • 2 sprigs mint, stems removed
  • 1/4 cup spiced sunflower seeds, toasted
  • 1/4 cup goat cheese, crumbled
  • 1 lime

For the dressing

  • 3 Tbs red wine vinegar
  • 1 green onion, finely chopped
  • 1 Tbs sugar
  • 6 Tbs olive oil
  • Salt and pepper to taste

For the spiced sunflower seeds

  • 1/4 cup raw sunflower seeds
  • Pinch of chile powder
  • Pinch of cayenne pepper
  • Pinch of salt


For the spiced sunflower seeds

Use a few drops of water to lightly wet the raw sunflower seeds and spread them out on a baking sheet. Sprinkle the spices and salt on the seeds and place in the oven at 325°F oven for about 10 minutes. Let cool.

For the dressing

Whisk together the vinegar, green onion and sugar. Slowly drizzle in olive oil, continuing to whisk. Add salt and pepper to taste.

For the salad

In a bowl, coat the watermelon with lime juice, then combine all the ingredients together in a large bowl. Add dressing as desired. Store leftover dressing in a sealed container in the refrigerator.