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, the tender farro, and the zesty vinaigrette are all you need.
| Total: | 55 min |
| Prep: | 55 min |
| Yield: | 8 servings |
Ingredients
- 1 cup farro
- 2 teaspoons kosher salt
- 2 1/2 cups water or vegetable stock
- Zest of 1 orange
- 2 tablespoons minced shallot
- 2 teaspoons Dijon mustard
- 3 tablespoons white balsamic vinegar
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup lightly packed baby arugula
- 1/2 cup diced red bell pepper
- 1 orange, peeled and cut into wheels
- 1/2 cup Marcona almonds
- 1/3 cup prunes, chopped
- 1/3 cup dried cherries, chopped
- 1/4 cup 1/4-inch-diced red onion
- 1/2 cup 1/4-inch-diced tart apple or firm pear
Instructions
- You’ll need: Stovetop or propane burner, large heavy saucepan.
- 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.
- While the grains are simmering, make the vinaigrette:
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 280 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Sugar | 15 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 449 mg |