Zesty Garden Farro Medley
A vibrant and nutritious farro salad with roasted vegetables, greens, citrus-shallot vinaigrette, and a crunch of pistachios—perfect for any season.
Equipment
- Saucepan with lid
- Sheet pan
- Fine-Mesh Strainer
- Mixing Bowl
- Whisk
- Cutting Board
- Knife
Ingredients
Salad Base
- 1 cup pearled farro rinsed
- 2 cups vegetable broth low-sodium preferred
- ½ cup orange juice freshly squeezed
- 1 orange zest strip about 2 inches
- 1 bay leaf
- 1 cup cherry tomatoes halved
- 1 cup asparagus trimmed and cut into 1-inch pieces
- 1 cup baby arugula loosely packed
- ½ cup Parmesan or feta cheese shaved or crumbled
- ⅓ cup roasted pistachios roughly chopped
- ¼ cup radishes thinly sliced
Citrus-Shallot Vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 tbsp shallot oil optional
- 2 tbsp lemon juice fresh
- 1 tbsp shallot minced
- 2 tsp Dijon mustard
- 1 tsp honey
- ¼ tsp sea salt
- ⅛ tsp black pepper freshly ground
Instructions
- Heat 1 tsp olive oil in a saucepan over medium heat. Toast the rinsed farro for 2 minutes until aromatic.
- Add broth, orange juice, zest, bay leaf, and a pinch of salt. Bring to boil, cover, and simmer 20–22 minutes until al dente. Drain and cool.
- Toss cherry tomatoes and asparagus with 1 tbsp olive oil, salt, and pepper. Roast at 425°F (220°C) for 10–12 minutes. Let cool.
- In a small bowl, whisk vinaigrette ingredients until fully emulsified.
- In a large bowl, combine cooked farro, roasted vegetables, arugula, radishes, and pistachios. Drizzle with dressing and toss gently.
- Fold in the cheese just before serving. Adjust seasoning with salt or lemon to taste.
Notes
Substitute asparagus with roasted squash for fall. Keep arugula separate for meal prep to maintain freshness.
Nutrition
Calories: 455kcalCarbohydrates: 55gProtein: 14gFat: 22gSaturated Fat: 3gCholesterol: 10mgSodium: 520mgPotassium: 480mgFiber: 9gSugar: 7gVitamin A: 20IUVitamin C: 30mgCalcium: 150mgIron: 3.5mg
Tried this recipe?Let us know how it was!