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.
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  • Total: 55 min
  • Prep: 55 min
  • Yield: 8 servings
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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

  1. You'll need: Stovetop or propane burner, large heavy saucepan.
  2. 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. 
  3. While the grains are simmering, make the vinaigrette: 
  4. Whisk together the orange zest, shallot, mustard, vinegar, and olive oil. Add salt and pepper to taste and set aside. 
  5. 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.