Winter Citrus Farro Salad with Arugula.
We love this winter citrus farro salad! It’s hearty and satisfying, is delicious served warm or chilled and the perfect make-ahead lunch.
I’ve got the best winter salad we can enjoy for the next few months!
This hearty citrus farro salad is satisfying and delicious, tossed with arugula, pistachios, radish slices, orange segments and feta cheese.
It tastes incredible, looks pretty, is the perfect combination of sweet and savory and hits the spot.
I can’t get enough of this!
Sure, the combo of ingredients is one of the reasons that this is so good. The texture and crunch, the chew of the cooked farro, the creaminess of the cheese and the tang of the dressing.
But there is one other big thing.
The reason this farro salad is so delicious? The farro is cooked in orange juice!
I cook the farro in a mixture of water and orange juice. It’s delightful. Sweet but still savory, chewy with a hint of the citrus tanginess. It brings a real depth of flavor to the salad too. Trust me, you’ll want to eat a few spoonfuls of the farro alone.
Once the farro is finished, I toss it with the arugula. This adds a peppery bite that complements the citrus very well.
I also make a pomegranate vinaigrette that I drizzle on the base – all over the farro and arugula. This dressing is so delicious! It has hints of maple, red wine vinegar, pomegranate and garlic. It’s wonderful for the season and very versatile too.
After the dressing shower, I toss the salad over and over before adding the rest of the goods.
The toppings!!
Let’s just call them the best part.
Thinly sliced radish, for that extra crisp with a bite.
Orange segments, with all their juicy, refreshing flavor.
Chopped pistachios, because they are everything.
And creamy feta! I live for feta.
Toss it all together and boom, the ideal winter lunch or dinner bowl.
It’s easy. I love it both warm and chilled. Straight from the fridge? Perfect. Served right after making, when it’s still a little warm? Lovely. You can’t go wrong with it.
Winter Citrus Farro Salad
Winter Citrus Farro Salad
Ingredients
- 1 cup pearled farro, rinsed
- 1 ½ cups orange juice
- 1 ½ cups water
- kosher salt and pepper
- 4 to 6 cups baby arugula greens
- 4 radishes, thinly sliced
- 2 oranges, peeled and segmented
- ⅓ cup roasted pistachios, chopped
- ¼ cup crumbled feta cheese
winter vinaigrette
- ¼ cup red wine vinegar
- 2 tablespoons pomegranate juice
- 1 garlic clove, minced
- 1 tablespoons maple syrup
- kosher salt and pepper
- 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.
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I appreciate you so much!
Chewy, crunchy, crisp.
3 Comments on “Winter Citrus Farro Salad with Arugula.”
Loved this! We had it with a citrusy roasted salmon for dinner, and it was a great combo – thatnks!
Absolutely delicious and so easy to make. I served it with grilled citrus chicken breasts and my family loved it!
This is such a delightful salad and perfect for cold January weather! I omitted the pistachios and used cara cara oranges sliced lengthwise instead of segmented. The orange juice makes all the difference with the farro – I used Trader Joe’s 10 minute farro for faster prep.