Roasted Cherry Orange Farro Salad (Printable Version)
Vibrant farro salad with roasted cherries, fresh oranges, arugula, and citrus dressing for a wholesome Mediterranean-inspired meal.
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Fruits
04 - 1 cup fresh cherries, pitted and halved
05 - 1 large orange, peeled and segmented (reserve zest and juice for dressing)
06 - 1/2 cup pomegranate seeds (optional)
→ Vegetables & Greens
07 - 2 cups arugula or baby spinach
08 - 1/2 small red onion, thinly sliced
→ Nuts & Cheese
09 - 1/3 cup toasted sliced almonds or pistachios
10 - 1/3 cup crumbled feta cheese
→ Dressing
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon white wine vinegar
13 - 1 tablespoon fresh orange juice
14 - 1 teaspoon orange zest
15 - 1 teaspoon honey or maple syrup
16 - 1 teaspoon Dijon mustard
17 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place cherry halves on the baking sheet. Roast for 12–15 minutes until tender and slightly caramelized. Let cool.
03 - Rinse farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, reduce heat, and simmer for 25–30 minutes until tender. Drain and cool.
04 - In a small bowl, whisk together olive oil, white wine vinegar, orange juice, orange zest, honey, Dijon mustard, salt, and pepper.
05 - In a large salad bowl, combine cooled farro, roasted cherries, orange segments, arugula, red onion, and pomegranate seeds (if using).
06 - Drizzle with dressing and toss gently to combine.
07 - Top with toasted almonds and crumbled feta cheese before serving.
# Expert Advice:
01 -
- The roasted cherries become little jewels of concentrated sweetness that burst in your mouth
- Farro gives it this satisfying chewy texture that makes you feel actually full after eating
02 -
- Let the farro cool completely before tossing with the greens or they will wilt
- Roast the cherries ahead of time and store them in the fridge for up to 3 days
03 -
- Soak the red onion slices in ice water for 10 minutes to remove any harsh bite
- Toast your nuts in a dry pan over medium heat watching closely so they do not burn