Farro Salad with Citrus Vinaigrette

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.]

Total Time:
55 min
Prep:
55 min

Yield:
8 servings

Ingredients
  • Farro:
  • 1 cup farro
  • 2 teaspoons kosher salt
  • 2 1/2 cups water or vegetable stock
  • Vinaigrette:
  • Zest of 1 orange
  • 2 tablespoons minced shallot
  • 2 teaspoons Dijon mustard
  • 3 tablespoons white balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 1 cup lightly packed baby arugula
  • 1/2 cup diced red bell pepper
  • 1 orange, peeled and cut into wheels
  • 1/2 cup Marcona almonds
  • 1/3 cup prunes, chopped
  • 1/3 cup dried cherries, chopped
  • 1/4 cup 1/4-inch-diced red onion
  • 1/2 cup 1/4-inch-diced tart apple or firm pear
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.

Prep-Ahead Tip: 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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