Citrus Farro Grain Salad (Printable)
Chewy farro combined with fresh citrus, herbs, and a zesty vinaigrette for a refreshing grain salad.
# What You’ll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Citrus
04 - 1 large orange, segmented and chopped
05 - 1 large grapefruit, segmented and chopped
06 - Zest of 1 lemon
→ Vegetables & Herbs
07 - 1/2 small red onion, finely diced
08 - 1/2 cup fresh parsley, chopped
09 - 1/4 cup fresh mint, chopped
10 - 1/2 cup arugula or baby spinach (optional)
→ Vinaigrette
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons lemon juice (about 1 lemon)
13 - 2 teaspoons honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - Salt and pepper, to taste
→ Extras (optional)
16 - 1/4 cup toasted pistachios or almonds, chopped
17 - 1/4 cup crumbled feta cheese
# How-To Steps:
01 - Combine rinsed farro, water, and salt in a medium saucepan. Bring to a boil, reduce heat to simmer uncovered for 25–30 minutes until tender but chewy. Drain excess water and allow to cool slightly.
02 - Segment and chop orange and grapefruit into bite-sized pieces, reserving any juice for the dressing.
03 - In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, lemon zest, and reserved citrus juices. Season with salt and pepper to taste.
04 - In a large bowl, mix cooked farro, citrus segments, red onion, parsley, mint, and arugula or spinach if using.
05 - Pour vinaigrette over the salad mixture and toss gently to coat evenly.
06 - Top salad with toasted nuts and crumbled feta if desired. Serve at room temperature or chilled.
# Expert Advice:
01 -
- It comes together in under an hour and tastes even better the next day as flavors meld.
- The chewy farro holds up to vigorous tossing without turning mushy, making it perfect for meal prep or potlucks.
- You can eat it warm, at room temperature, or chilled—it adapts to whatever your day demands.
02 -
- If you drain the farro too aggressively right after cooking, it'll dry out and become starchy—let it cool in its own steam first, then drain any excess liquid.
- Citrus juices vary wildly in acidity depending on the fruit and season, so taste your vinaigrette and adjust before combining with the salad rather than trying to fix it afterward.
03 -
- Toast your nuts yourself if you can—the difference between pre-toasted and fresh-toasted is the difference between a supporting player and a starring role in your salad.
- Let the farro cool only until it's warm to the touch before dressing it, because grains absorb vinaigrette best when they're still slightly warm.