Roasted Fig Orange Thyme Farro (Printable Version)

Hearty farro with caramelized figs, juicy oranges, and thyme in a bright citrus dressing.

# What You'll Need:

→ Grains

01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon kosher salt

→ Roasted Figs

04 - 8 fresh figs, halved
05 - 1 tablespoon olive oil
06 - 1 tablespoon honey
07 - 1/4 teaspoon freshly ground black pepper

→ Salad Components

08 - 2 navel oranges, peeled and segmented
09 - 1/4 small red onion, thinly sliced
10 - 1/3 cup crumbled feta cheese
11 - 1/4 cup toasted walnuts, roughly chopped
12 - 1/4 cup fresh flat-leaf parsley, chopped
13 - 2 teaspoons fresh thyme leaves

→ Dressing

14 - 2 tablespoons extra-virgin olive oil
15 - 1 tablespoon fresh orange juice
16 - 1 tablespoon white wine vinegar
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon honey
19 - Kosher salt and freshly ground black pepper, to taste

# How To Make:

01 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Combine the farro, water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook uncovered for 25 to 30 minutes until the grains are tender but still retain a slight chew. Drain any remaining liquid and spread the farro on a sheet pan to cool to room temperature.
03 - Arrange the halved figs cut-side up on the prepared baking sheet. Drizzle with olive oil and honey, then finish with a generous crack of black pepper. Roast for 15 to 20 minutes until the figs are deeply caramelized and softened. Allow to cool completely on the pan.
04 - In a small bowl, whisk together the extra-virgin olive oil, fresh orange juice, white wine vinegar, Dijon mustard, and honey until the mixture is fully emulsified and slightly thickened. Season with salt and pepper to taste.
05 - In a large serving bowl, combine the cooled farro, orange segments, sliced red onion, crumbled feta, toasted walnuts, parsley, and thyme leaves. Add the roasted figs and drizzle the dressing over the top. Gently toss everything together, being careful not to crush the figs. Taste and adjust seasoning as needed.
06 - Serve at room temperature or lightly chilled. This salad pairs beautifully alongside grilled chicken, salmon, or as a standalone light meal.

# Expert Advice:

01 -
  • The farro soaks up that citrus dressing like a sponge, so every single bite bursts with tangy sweetness and you never get a bland forkful.
  • It is one of those rare salads that actually tastes better after sitting in the fridge for a few hours, which makes it a dream for potlucks or lazy next day lunches.
02 -
  • Do not skip rinsing the farro because the residual starch creates a cloudy film on the grains that blocks the dressing from absorbing properly.
  • Watch the figs closely during the last five minutes of roasting because honey goes from beautifully caramelized to acrid and bitter in what feels like seconds.
03 -
  • Segmenting the oranges over a bowl catches all the juice, and you can pour that straight into the dressing instead of squeezing a fresh orange.
  • Toasting the walnuts in the same pan you used for nothing else right before serving releases their oils and makes the whole salad smell incredible.

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