Roasted Cherry Orange Farro Salad (Printable Version)
Nutty farro with roasted cherries, orange segments, arugula, toasted nuts and a bright citrus vinaigrette.
# What You'll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Fruits
04 - 1 cup fresh cherries, pitted and halved
05 - 1 large navel orange, segmented and cut into bite-sized pieces
06 - 1 teaspoon olive oil for roasting cherries
07 - Zest of 1 orange
→ Vegetables & Greens
08 - 2 cups baby arugula or baby spinach
09 - 1/4 cup red onion, thinly sliced
→ Nuts & Cheese
10 - 1/4 cup crumbled feta cheese
11 - 1/4 cup toasted walnuts or pecans, chopped
→ Citrus Vinaigrette
12 - 3 tablespoons extra-virgin olive oil
13 - 2 tablespoons fresh orange juice
14 - 1 tablespoon white wine vinegar or champagne vinegar
15 - 1 teaspoon honey or maple syrup
16 - 1/2 teaspoon Dijon mustard
17 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - Toss the pitted and halved cherries with 1 teaspoon olive oil. Spread in a single layer on the prepared baking sheet and roast for 12 to 15 minutes until softened and slightly caramelized. Remove from the oven and set aside to cool.
03 - Combine the rinsed farro, 2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a rolling boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes until the farro is tender yet retains a pleasant chew. Drain any remaining liquid and let the grains cool slightly.
04 - In a small bowl or Mason jar, whisk together the extra-virgin olive oil, fresh orange juice, vinegar, honey, Dijon mustard, salt, and pepper until the dressing is fully emulsified and creamy.
05 - In a large mixing bowl, combine the cooked farro, roasted cherries, orange segments, arugula, red onion slices, orange zest, and toasted nuts. Drizzle with the citrus vinaigrette and toss gently until every component is evenly coated.
06 - Transfer the salad to a serving platter or divide among individual bowls. Scatter the crumbled feta over the top. Serve immediately, or refrigerate for up to 2 hours to allow the flavors to develop further.
# Expert Advice:
01 -
- The combination of warm, caramelized cherries against cool, peppery arugula is the kind of contrast that makes you close your eyes on the first bite.
- Farro holds up beautifully in the fridge, so this is one of those rare salads that actually tastes better the next day.
02 -
- Farro cooking times vary wildly depending on the type you buy, so start testing at the 15 minute mark to avoid mushy grains.
- Roasting cherries too long makes them collapse into a sticky puddle, so pull them when they still hold their shape but look slightly wrinkled.
03 -
- Segment the orange over a bowl to catch every drop of juice and use that liquid in your dressing for an extra layer of citrus intensity.
- Toasting the nuts in a dry skillet for three to four minutes releases oils you never knew were there, and the aroma alone will make you glad you did it.