Description
A vibrant and hearty Winter Farro Salad featuring tender cooked farro, peppery arugula, sweet pears, tangy goat cheese, and a zesty ginger-orange vinaigrette. This salad perfectly balances chewy grains with fresh, seasonal fruits and nuts, making it a nutritious and flavorful dish ideal for a light meal or a festive side.
Ingredients
Grains
- 1 cup uncooked farro (plus 3 cups water), rinsed and drained
Salad
- 4 cups (about 4 ounces) roughly-chopped baby arugula
- 2 large ripe pears, cored and thinly sliced
- 1 medium shallot, very thinly sliced
- 4 ounces crumbled goat or feta cheese
- 1/2 cup chopped Medjool dates or dried cranberries
- 1/2 cup chopped pecans, toasted
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons grated fresh ginger
- Zest and 1 tablespoon juice from 1 small orange
- Pinch of fine sea salt
- Freshly-ground black pepper, to taste
Instructions
- Cook the farro: Bring 3 cups of water to a boil in a medium saucepan. Add the rinsed farro and about ½ teaspoon of salt. Stir to combine. Reduce heat to medium to maintain a vigorous simmer and cook the farro until chewy and tender — approximately 15 to 20 minutes for pearled farro, 25 to 30 minutes for semi-pearled, or 35 to 40 minutes for whole farro.
- Drain the farro: Using a fine-mesh strainer, drain the cooked farro thoroughly and transfer it to a large mixing bowl to cool slightly.
- Prepare the dressing: While the farro is cooking, combine olive oil, apple cider vinegar, Dijon mustard, grated fresh ginger, orange zest and juice, salt, and freshly ground black pepper. Whisk vigorously or shake in a sealed jar until the dressing is completely emulsified.
- Assemble the salad: Add baby arugula, thinly sliced pears, shallots, crumbled goat or feta cheese, chopped dates or dried cranberries, and toasted pecans to the bowl with farro.
- Toss with dressing: Drizzle the prepared vinaigrette evenly over the salad ingredients. Gently toss everything together until well combined and coated with the dressing.
- Season and serve: Taste the salad and adjust seasoning with additional salt and freshly ground pepper as needed. Serve immediately for best flavor and texture.
Notes
- Use pearled farro for a quicker cooking time; whole farro takes longer but has a chewier texture.
- To toast pecans, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
- If you prefer a vegan version, substitute goat cheese with a plant-based cheese alternative.
- Farro can be cooked in advance and refrigerated; bring to room temperature before assembling the salad.
- This salad tastes great chilled or at room temperature, making it perfect for meal prep or entertaining.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
