Farro Salad with Citrus Vinaigrette

5 from 4 votes

Farro Salad with Citrus Vinaigrette

Sweet, tangy, chewy, crunchy, fresh...this easy farro salad has a little bit of everything you want and then some! It's a must try to level up your fresh salad game.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 1115kcal

Author: Andrew Bernard

Ingredients

For the Salad

2 cups dried farro
2 cups baby spinach
3 cups cannellini beans
1 ½ cups fresh blackberries
2 mini cucumbers
2 avocados, sliced
2 radishes, sliced
½ cup fresh basil, chopped
⅓ cup pickled red onions

Maple Pistachios

¼ teaspoon salt
¼ teaspoon smoked paprika
¼ teaspoon ground cumin
⅛ teaspoon cinnamon
⅛ teaspoon cayenne
1 cup pistachios, shelled
1 ½ tablespoons olive oil
1 tablespoon maple syrup
1 orange zest (regular or blood orange)

For the Citrus Dressing

2-3 teaspoons zest of a blood orange
⅓ cup fresh blood orange juice
⅓ cup olive oil
2 tablespoons shallots, minced
2 tablespoons white wine vinegar
2 teaspoons maple syrup
2 teaspoons dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

Instructions

For the Farro

Cook 2 cups of dried farro in a medium saucepan with a pinch of salad according to the packaged instructions. Once finished, remove from heat and let cool.

For the Maple Pistachios

Prep a small baking pan with parchment paper and set aside. In a small bowl add ¼ teaspoon each salt, smoked paprika, and ground cumin, and ⅛ teaspoon each cinnamon and cayenne pepper. Whisk together.
In a small saucepan over medium low heat, add 1 cup pistachios add toast for 2-3 minutes, stirring often. Add in 1 ½ tablespoon olive oil, and the spice mix from the step above. Toast until fragrant, stirring often, about 30 seconds.
Add in 1 tablespoon maple syrup and the zest from 1 orange. Stir constantly until the maple syrup is all sticking to the pistachios, about 1-2 minutes. Remove from heat and transfer to a parchment lined baking sheet. Spread into an even layer and set aside while cooling.

For the Citrus Vinaigrette

To an immersion blender cup (or a blender) add 2-3 teaspoon zest of a blood orange, ⅓ cup each fresh blood orange juice and olive oil, 2 tablespoon each shallots and white wine vinegar, 2 teaspoon each maple syrup and dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Blend until smooth and no chunks remain.

To Assemble

Add the baby spinach to the base of a large platter or bowl. Then, add the farro, cannellini beans, blackberries, mini cucumbers, avocados, radishes, basil, and pickled red onions. Top with the spiced maple pistachios and citrus dressing.

Video

Notes

*Regular oranges will also work for this recipe

*Nutritional facts are only estimates. Please utilized your own brands for accuracy.

Nutrition

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