Winter Citrus Farro Salad
We love this winter citrus farro salad! It's hearty and satisfying, is delicious served warm or chilled and the perfect make-ahead lunch.
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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