Roasted Fig Pistachio Farro (Printable Version)
Farro with roasted figs, pistachios, and honey-lemon vinaigrette. Mediterranean flavors in 45 minutes.
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 2 cups water
03 - 1/2 teaspoon 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
→ Vegetables & Greens
08 - 4 cups mixed baby greens (arugula, spinach, or spring mix)
09 - 1/4 small red onion, thinly sliced
→ Nuts & Cheese
10 - 1/2 cup shelled pistachios, roughly chopped
11 - 1/4 cup crumbled feta cheese
→ Honey-Lemon Vinaigrette
12 - 2 tablespoons extra-virgin olive oil
13 - 1 tablespoon honey
14 - 2 tablespoons fresh lemon juice
15 - 1 teaspoon Dijon mustard
16 - 1/2 teaspoon sea salt
17 - 1/4 teaspoon black pepper
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a small saucepan, combine farro, water, and salt. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 20–25 minutes until tender yet chewy. Drain excess water and allow to cool completely.
03 - Arrange fig halves cut-side up on the prepared baking sheet. Drizzle with olive oil and honey, then sprinkle with black pepper. Roast for 12–15 minutes until softened and caramelized. Let cool slightly.
04 - In a large mixing bowl, whisk together extra-virgin olive oil, honey, lemon juice, Dijon mustard, sea salt, and black pepper until fully emulsified.
05 - Add cooled farro, baby greens, sliced red onion, and half of the chopped pistachios to the bowl with the vinaigrette. Toss gently to coat all ingredients evenly.
06 - Transfer salad to a serving platter or divide among individual plates. Top with roasted figs, remaining pistachios, and crumbled feta cheese.
07 - Serve immediately at room temperature, or refrigerate for up to 1 hour before serving for a chilled presentation.
# Expert Advice:
01 -
- The contrast between warm caramelized figs and crisp greens creates texture magic in every bite.
- Farro has this satisfying chew that makes the salad feel substantial enough for dinner on its own.
02 -
- Let the farro cool slightly before tossing with the greens, or you will end up with wilted, sad leaves.
- The figs release quite a bit of liquid during roasting, so save every drop of those pan juices for extra flavor.
03 -
- Toast the pistachios in a dry pan for two minutes to intensify their flavor before adding them to the salad.
- Quinoa works beautifully as a gluten free alternative, just adjust the cooking time accordingly.