Farro Salad with Citrus Vinaigrette
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 cup farro, lightly toasted1 teaspoon salt2 1/2 cups water1 tablespoon orange zest2 tablespoons fresh orange juice1 tablespoons minced shallot2 teaspoons Dijon mustard2 tablespoons white balsamic or cider vinegar1/4 cup olive oil6 cups fresh spinach or salad greens1/4 cup hazelnuts, toasted and roughly crushed1/4 cup dried figs, chopped1/3 cup dried cranberries or cherries, chopped1/4 cup diced red onions1 firm pear or apple, diced
In a large, heavy saucepan over medium-high heat, add the farro, salt and water. Bring to a simmer, cover and cook, stirring occassionally, until the farro is tender, 35 to 40 minutes. Check a few times while it is cooking, you want it to be al dente. Remove from heat, drain any excess water, and set aside to cool.
While the grains are simmering toast the hazelnuts in a heavy bottomed pan, in an oven that has been preheated to 300F for approximately 20 minutes, turning and checking frequently until they are fragrant and slightly crunchy. Remove from oven and set aside to cool.
While the grains are simmering and the hazelnuts are toasting, make the dressing. Whisk together the orange zest and juice, shallots, vinegar and olive oil. Add salt and pepper to taste, and set aside.
Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl. In the same large bowl, combine the salad greens with the nuts, figs, cranberries and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed. Plate the greens on top of the greens on top of the farro and serve.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DVANDRIEL.
While the grains are simmering toast the hazelnuts in a heavy bottomed pan, in an oven that has been preheated to 300F for approximately 20 minutes, turning and checking frequently until they are fragrant and slightly crunchy. Remove from oven and set aside to cool.
While the grains are simmering and the hazelnuts are toasting, make the dressing. Whisk together the orange zest and juice, shallots, vinegar and olive oil. Add salt and pepper to taste, and set aside.
Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl. In the same large bowl, combine the salad greens with the nuts, figs, cranberries and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed. Plate the greens on top of the greens on top of the farro and serve.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DVANDRIEL.
Nutritional Info Amount Per Serving
- Calories: 463.6
- Total Fat: 19.9 g
- Cholesterol: 0.0 mg
- Sodium: 684.6 mg
- Total Carbs: 64.8 g
- Dietary Fiber: 5.3 g
- Protein: 9.3 g
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