Winter Citrus Farro Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2 to 4 servings
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Course
Main Course, Salad
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Cuisine
American
Winter Citrus Farro Salad
Description
The Winter Citrus Farro Salad combines pearled farro cooked in a mixture of orange juice and water until tender to infuse subtle citrus notes. The grain's chewy texture is complemented by fresh arugula leaves and thinly sliced radishes for a peppery and crisp contrast. Juicy orange segments contribute sweet brightness alongside chopped roasted pistachios for a nutty crunch, and crumbled feta adds a salty, creamy element. The salad is dressed with a vinaigrette made from red wine vinegar, pomegranate juice, fresh garlic, maple syrup, and olive oil, bringing a balance of tartness and sweetness that lifts the dish.
The salad can be served chilled or at room temperature and works well as a side dish or a light vegetarian entree. It pairs nicely with roasted meats or hearty winter fare. The vinaigrette whisks together smoothly, and its flavors meld well with the farro and fresh ingredients. Leftovers can be stored in the refrigerator for a few days, making it convenient for meal prep.
Ingredients
- 1 cup pearled farro rinsed
- 1 ½ cups orange juice
- 1 ½ cups water
- salt kosher salt
- black pepper kosher salt
- 4 to 6 cups arugula baby greens
- 4 radish thinly sliced
- 2 orange peeled and segmented
- ⅓ cup pistachio nuts chopped, roasted
- ¼ cup feta cheese crumbled
winter vinaigrette
- ¼ cup red wine vinegar
- 2 tablespoons pomegranate juice
- 1 garlic minced, clove
- 1 tablespoons maple syrup
- salt kosher salt
- black pepper kosher salt
- ½ cup olive oil
Instructions
- Rinse the farro well. Bring the orange juice and water to a boil in a large saucepan. Add a big pinch of salt and pepper. Once boiling, stir in the rinsed farro. Reduce the mixture to a simmer and cook for 25 to 30 minutes, until the farro is chewy and tender. Drain the farro and place it in a large bowl.
- Add the arugula to the farro. Drizzle in a few tablespoons of the dressing, just to coat the farro and arugula. Top with the oranges, pistachios, radish slices and feta. Toss well. Taste and season with salt and pepper as needed.
- Serve! This stays great in the fridge for a few days too.
winter vinaigrette
- Whisk together the vinegar, juice, garlic, maple syrup and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This will make more dressing than needed and you can store it in the fridge in a sealed container for about a week.
User Reviews
Overall Rating
5
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