We love this winter citrus farro salad! It’s hearty and satisfying, delicious served warm or chilled, and makes a perfect make-ahead lunch.
I’ve got a favorite winter salad to enjoy for the season.
This hearty citrus farro salad is satisfying and flavorful, tossed with peppery arugula, crunchy pistachios, thinly sliced radish, juicy orange segments and creamy feta.
It’s the ideal balance of sweet and savory: bright citrus, nutty farro, crunchy vegetables and salty cheese. It looks beautiful and hits the spot every time.
The mix of textures is a big part of what makes this salad so good — the chew of cooked farro, the crunch of radish and pistachios, the creaminess of feta and the bright tang of the dressing.
But there’s one trick that really elevates the dish:
The farro is cooked in orange juice.
I simmer the farro in a mix of water and orange juice. The result is subtly sweet with a hint of citrus that adds depth and brightness to each bite. The farro becomes chewy and flavorful — you might find yourself sampling it straight from the pot.
Once the farro is cooked and drained, toss it with peppery arugula so the greens wilt slightly and pick up the citrus flavor.
I dress the salad with a pomegranate vinaigrette that brings acidity, sweetness and a little garlic warmth. The dressing, with maple and red wine vinegar and a splash of pomegranate, pairs beautifully with the orange-infused farro and the other ingredients. It’s versatile and keeps well in the fridge.
After drizzling the dressing over the farro and arugula, toss thoroughly so everything is evenly coated before adding the remaining toppings.
The toppings
They’re the best part.
- Thinly sliced radish for extra crisp bite.
- Orange segments for juicy, refreshing pops of flavor.
- Chopped roasted pistachios for nutty crunch.
- Creamy crumbled feta for salty richness.
Toss everything together and you’ve got an ideal winter lunch or dinner bowl.
Simple to make and excellent both warm and chilled. Serve it straight from the fridge for a cold meal, or enjoy it slightly warm right after assembling — both work beautifully.
Winter Citrus Farro Salad
Winter Citrus Farro Salad
Ingredients
- 1 cup pearled farro, rinsed
- 1 ½ cups orange juice
- 1 ½ cups water
- kosher salt and pepper
- 4 to 6 cups baby arugula greens
- 4 radishes, thinly sliced
- 2 oranges, peeled and segmented
- ⅓ cup roasted pistachios, chopped
- ¼ cup crumbled feta cheese
Winter Vinaigrette
- ¼ cup red wine vinegar
- 2 tablespoons pomegranate juice
- 1 garlic clove, minced
- 1 tablespoon maple syrup
- kosher salt and pepper
- ½ cup olive oil
Instructions
- Rinse the farro well. In a large saucepan, bring the orange juice and water to a boil. Add a big pinch of salt and some pepper. Once boiling, stir in the rinsed farro. Reduce to a simmer and cook 25 to 30 minutes, until the farro is chewy and tender. Drain and place the farro in a large bowl.
- Add the arugula to the warm farro and drizzle a few tablespoons of the vinaigrette to lightly coat. Top with orange segments, chopped pistachios, radish slices and crumbled feta. Toss gently to combine and taste for seasoning; add more salt and pepper if needed.
- Serve warm or chill and serve later. The salad keeps well in the refrigerator for a few days.
Winter Vinaigrette
- Whisk together the red wine vinegar, pomegranate juice, minced garlic, maple syrup and a pinch of salt and pepper. Slowly whisk in the olive oil until the dressing emulsifies. Store extra dressing in a sealed container in the refrigerator for up to a week.
Did you make this recipe?
Share your photo and tag the creator if you like. Thank you!
Chewy, crunchy, crisp.