While flipping through Guy Fieri's newest cookbook release, Guy on Fire: 130 Recipes For Adventures in Outdoor Cooking ($19, originally $30), there are so many mouthwatering grilled dishes between the pages, like grilled baby artichokes, lamb sliders, and miso-marinated salmon, but one thing really stood out to me. Light, seasonal, and balanced dishes definitely outweigh the indulgent s'more-and-sauce-slathered category.
One dish that screamed easy outdoor entertaining is this farro salad with citrus vinaigrette, which just so happens to be vegan. Though it calls for al-dente, fibrous farro, any other grain like quinoa, brown rice, or millet could sub in with ease. As to be expected in Guy's dishes, all the essential flavors make appearances here. The dried fruit, red onion, and red bell pepper are not ingredients I would intuitively combine, but the sweet-savory mix begs for second helpings.
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.
To make the vinaigrette: Meanwhile, in a small bowl, 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.