Farro is one of the oldest grains known to mankind. I make a double batch of this hearty salad and keep it in the cooler for a quick, high-protein snack during the day. But this dish is a meal in itself: The veggies, the tender farro, and the zesty vinaigrette are all you need.
Recipe courtesy of Guy Fieri
Farro Salad with Citrus Vinaigrette
Total:
55 min
Active:
55 min
Yield:
8 servings
Level:
None
Total:
55 min
Active:
55 min
Yield:
8 servings
Level:
None

Ingredients

Farro: 
Vinaigrette:
Salad:

Directions

You'll need: Stovetop or propane burner, large heavy saucepan.

To make the farro: In a large heavy saucepan over medium-high heat, combine the farro, salt, and water (or stock, if using). Bring to a simmer, cover, and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking; you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool. 

While the grains are simmering, make the vinaigrette: 

Whisk together the orange zest, shallot, mustard, vinegar, and olive oil. Add salt and pepper to taste and set aside. 

To serve, toss the farro with 3 tablespoons dressing and transfer it to a large serving bowl. In the same bowl, combine the arugula with the diced pepper, orange wheels, almonds, prunes, cherries, onion, and apple and gently toss with 3 tablespoons of the dressing, adding more as needed.

Cook's Note

You can boil the farro 1 day in advance, then store it in an airtight container in the fridge. The vinaigrette can be made a day ahead as well.

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