Winter Farro Salad
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(2)
Ingredients
4 to 6 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
How would you rate this recipe?
Preparation
Chef’s notes
Avoid overcooking the farro.
Slice the pears just before serving to prevent browning.
Thinly slice the shallots for a milder flavor.