Farro Salad with Hints of Citrus

Farro is a grain that I have never been very familiar with, but after having this farro salad at The Buttery in Santa Cruz, I knew I had to make it. The basic elements are the same, yet the dressing is hard to pinpoint so I experimented with my own version of dressing. This salad can be served hot or cold, although room temperature is preferable.



> 1 1/2 cups farro, uncooked
> 4 handfuls spinach, torn into bite-size pieces
> 4 handfuls shaved carrots
> 1 cup dried cranberries
> 1 orange, peeled and separated into 1/4″ pieces
> 2 handfuls chopped walnuts
> orange muscat champagne vinegar from Trader Joe’s


Cook farro according to the package. Let cool and mix in spinach, carrots, and dried cranberries. After 5 minutes of cooling, add orange pieces and chopped walnuts. Stir in dressing and add salt and pepper to taste.

Serve at room temperature or chill before serving.

Makes 4 servings


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s