Roasted Fig & Orange Farro Salad (Printable Version)
Farro with roasted figs, orange segments, mixed greens, toasted nuts and a citrus-balsamic dressing.
# What You'll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 1/2 cups water
03 - 1/2 teaspoon salt
→ Fruit and Vegetables
04 - 8 fresh figs, halved
05 - 2 medium oranges
06 - 4 cups mixed salad greens (arugula, baby spinach, or similar)
07 - 1/2 small red onion, thinly sliced
→ Nuts and Cheese
08 - 1/3 cup toasted walnuts or pecans, roughly chopped
09 - 1/4 cup crumbled feta cheese (optional)
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed orange juice (reserved from oranges)
12 - 1 tablespoon balsamic vinegar
13 - 1 teaspoon honey
14 - 1/2 teaspoon Dijon mustard
15 - Salt and black pepper, to taste
# How To Make:
01 - Preheat the oven to 400°F. Arrange halved figs cut-side up on a lined baking sheet. Roast for 12 to 15 minutes, until softened and caramelized. Allow to cool slightly.
02 - In a medium saucepan, combine farro, water, and salt. Bring to a boil over high heat. Reduce heat, cover, and simmer for 25 to 30 minutes or until tender. Drain any remaining water and cool.
03 - Segment oranges by removing peel and pith with a sharp knife. Cut between membranes to release segments over a bowl to catch any juice for the dressing.
04 - In a small bowl, whisk together extra-virgin olive oil, reserved orange juice, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until fully emulsified.
05 - Combine cooled farro, salad greens, orange segments, sliced red onion, and half the chopped nuts in a large mixing bowl. Drizzle with dressing and toss gently to combine.
06 - Top the mixture with roasted figs, remaining nuts, and crumbled feta cheese if using. Serve immediately.
# Expert Advice:
01 -
- Roasting the figs wakes up an unexpected, deep caramel sweetness you’ll want in every bite.
- The vibrant citrus and hearty farro mean it fills you up without feeling heavy—making it perfect for entertaining or treating yourself on any day.
02 -
- Once, I tried skipping the fig roasting and everything felt flat—the caramelizing is absolutely worth it.
- I used to rush segmenting oranges, but realized that neat, membrane-free pieces are key to the salad’s juiciness and look.
03 -
- Taste and adjust the dressing before tossing—it’s the secret to a memorable salad.
- Warm figs and farro slightly before serving for a salad that feels cozier in cooler months.