Farro Salad with Citrus Vinaigrette
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 35
- Dietary Fiber
- 6
- Sugar
- 15
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 449
- Total: 55 min
- Prep: 55 min
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.
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.