POPSUGAR Celebrity

May 6 2014 - 2:48pm

Farro Salad With Citrus Vinaigrette


Farro is one of the oldest grains known to mankind. I make a double batch of this hearty salad and keep it in the cooler for a quick, high-protein snack during the day. But this dish is a meal in itself: the veggies, tender farro, and zesty vinaigrette are all you need.

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.

Vegan Farro Salad Recipe


  1. Farro
  2. 1 cup farro
  3. 2 teaspoons kosher salt or vegetable salt
  4. 2 1/2 cups water
  1. Vinaigrette
  2. Zest of 1 orange
  3. 2 tablespoons minced shallot
  4. 2 tablespoons Dijon mustard
  5. 3 tablespoons white balsamic vinegar
  6. 1/3 cup extra-virgin olive oil
  7. Kosher salt
  8. Black pepper, freshly ground
  1. Salad
  2. 1 cup lightly packed baby arugula, or other seasonal green
  3. 1/2 cup diced red bell pepper
  4. 1 orange, peeled and cut into wheels
  5. 1/2 cup Marcona almonds
  6. 1/3 cup prunes, chopped
  7. 1/3 cup dried cherries, chopped
  8. 1/4 cup red onion, cut in small dice (1/4-inch pieces)
  9. 1/2 cup tart apple or firm pear, cut in small dice (1/4-inch pieces)


  1. 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.
  2. 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.
  3. 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.

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