Winter Farro Salad
- Yield 4
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Winter Farro Salad is a salad recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 cup uncooked farro (plus 3 cups water), rinsed and drained
- 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
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons grated fresh ginger
- zest + 1 tablespoon of the juice from 1 small orange
- pinch of fine sea salt and freshly-ground black pepper
Method
Leave the farro. Raise 3 cups of water to a boil in a medium saucepan. Tip in the farro and about ½ teaspoon salt and stir to combine. Lower heat to medium to maintain a vigorous let it bubble gently. Leave the farro until it is chewy and tender — approximately 15 to 20 minutes for pearled farro, 25 to 30 minutes for semi-pearled farro, or 35 to 40 minutes for whole farro. Tip off the farro in a fine-mesh strainer and move to a large mixing bowl.
Make the dressing. While the farro is cooking, whisk together all of the vinaigrette ingredients (or shake together in a sealed jar) until completely emulsified.
Mix Tip in the remaining salad ingredients to the large mixing bowl with the farro and drizzle evenly with the dressing. Turn gently until evenly combined. Taste and season with salt and pepper as needed.
Plate Plate while it is hot and enjoy!
