Introduction
This Winter Citrus Farro Salad offers a delightful combination of flavors and textures, making it a perfect dish for the colder months. The nutty farro, infused with the brightness of orange juice, pairs beautifully with the peppery arugula, crisp radishes, and sweet orange segments. Topped with crunchy pistachios and creamy feta cheese, this salad is dressed with a vibrant pomegranate vinaigrette that adds a refreshing tang. Whether served as a main course or a side dish, this salad is sure to please.
Ingredients
– Salad:
– 1 cup pearled farro, rinsed
– 1½ cups orange juice
– 1½ cups water
– Kosher salt and freshly ground black 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
– Pomegranate Vinaigrette:
– ¼ cup red wine vinegar
– 2 tablespoons pomegranate juice
– 1 garlic clove, minced
– 1 tablespoon maple syrup
– ½ cup olive oil
– Kosher salt and freshly ground black pepper
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
Serves 4 to 6
This Winter Citrus Farro Salad is not just a feast for the palate but also for the eyes. The vibrant colors and fresh ingredients make it an appealing addition to any meal, bringing a burst of nutrition and flavor to your table. Enjoy this tasty and healthy dish as a warm salad or allow it to chill in the refrigerator for a refreshing side.
Detailed Directions and Instructions
Cook the Farro
– In a medium saucepan, combine the rinsed farro, orange juice, water, and a pinch of kosher salt.
– Bring the mixture to a boil over medium-high heat.
– Once boiling, reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the farro is tender and has absorbed most of the liquid.
– If any liquid remains, drain the farro and set it aside to cool slightly.
Prepare the Pomegranate Vinaigrette
– In a small bowl, whisk together the red wine vinegar, pomegranate juice, minced garlic, and maple syrup until well combined.
– While continuously whisking, slowly drizzle in the olive oil until the mixture emulsifies.
– Season the vinaigrette with kosher salt and freshly ground black pepper to taste.
Assemble the Salad
– In a large mixing bowl, combine the cooked farro and baby arugula greens.
– Drizzle a portion of the pomegranate vinaigrette over the farro and arugula, tossing gently to coat.
– Add the thinly sliced radishes, orange segments, chopped roasted pistachios, and crumbled feta cheese to the bowl.
– Gently toss all the ingredients together until evenly distributed.
– Taste the salad and adjust the seasoning with additional kosher salt and freshly ground black pepper if necessary.
– If desired, drizzle more vinaigrette over the salad before serving.
Serve
– Transfer the salad to serving plates or a large serving bowl.
– Serve immediately for a warm salad, or refrigerate for a few hours to serve chilled.
– This salad can be enjoyed as a main dish or as a side.
Notes
Storage
– Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The farro may absorb some of the vinaigrette, so consider adding more before serving.
Farro Cooking Tip
– Make sure to rinse the farro well before cooking to remove any dust or debris. This helps ensure a cleaner flavor.
Vinaigrette Variations
– Feel free to adjust the sweetness of the vinaigrette by adding more or less maple syrup based on your taste preferences.
Nut Alternatives
– If you’re allergic to pistachios, you can substitute with other nuts like walnuts or almonds for added crunch.
Cook techniques
Cooking Farro
In a medium saucepan, combine rinsed farro with orange juice, water, and a pinch of kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes until tender.
Preparing Vinaigrette
In a small bowl, whisk together red wine vinegar, pomegranate juice, minced garlic, and maple syrup. Slowly drizzle in olive oil while whisking to emulsify. Season to taste with salt and pepper.
Assembling the Salad
In a large bowl, combine cooked farro and arugula. Drizzle with vinaigrette, and toss gently. Add radishes, orange segments, pistachios, and feta, then toss until evenly mixed.
Serving the Salad
Transfer salad to serving plates or a bowl. Serve immediately warm or refrigerate for a chilled option.
FAQ
Can I use a different grain instead of farro?
Yes, you can substitute farro with quinoa, barley, or bulgur depending on your preference.
How do I store leftover salad?
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Is this salad gluten-free?
No, farro contains gluten, so it’s not suitable for a gluten-free diet. Use gluten-free grains if needed.
Can I make the vinaigrette ahead of time?
Absolutely! The vinaigrette can be made a few days in advance and stored in the refrigerator. Just give it a good shake before using.
What can I serve with this salad?
This salad pairs well with grilled chicken, fish, or as part of a larger buffet spread.
Conclusion
The Winter Citrus Farro Salad offers a delightful blend of textures and flavors, combining the nutty farro with the peppery arugula, crunchy radishes, juicy oranges, and creamy feta. The pomegranate vinaigrette ties everything together, creating a refreshing and satisfying dish that can be enjoyed as a main course or a side.
More recipes suggestions and combination
Citrus Quinoa Salad
Replace farro with quinoa, add diced cucumber, and substitute the orange segments with grapefruit for a zesty twist.
Autumn Harvest Salad
Incorporate roasted butternut squash and dried cranberries, using maple roasted walnuts for crunch and goat cheese instead of feta for a seasonal touch.
Spinach and Chickpea Salad
Use baby spinach in place of arugula, add cooked chickpeas for protein, and include sliced green apples and sunflower seeds for extra texture.
Berry Nut Salad
Substitute oranges with mixed berries and replace pistachios with toasted almonds. Drizzle with a honey-lavender vinaigrette for a sweet flavor profile.
Warm Lentil Salad
Replace farro with cooked lentils and add sautéed garlic and shallots. Top with crumbled feta and a splash of balsamic vinegar for depth.
