Roasted Nectarine Orange Farro Salad (Printable Version)
Vibrant summer salad with roasted nectarines, oranges, and farro in citrus-honey dressing
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Fruits
04 - 3 ripe nectarines, pitted and sliced
05 - 2 medium oranges, peeled and segmented
→ Vegetables & Herbs
06 - 1/4 small red onion, thinly sliced
07 - 1/4 cup fresh mint leaves, roughly chopped
08 - 1/4 cup fresh basil leaves, roughly chopped
09 - 2 cups arugula
→ Citrus-Honey Vinaigrette
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon honey
12 - 2 tablespoons fresh orange juice
13 - 1 tablespoon white wine vinegar or champagne vinegar
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
16 - 1/4 cup crumbled feta cheese
17 - 1/4 cup toasted sliced almonds
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange nectarine slices in a single layer on the prepared baking sheet. Roast for 12–15 minutes until slightly caramelized and tender. Remove from oven and let cool.
03 - Rinse farro under cold water. Combine farro, 3 cups water, and 1/2 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce to a simmer and cook uncovered for 20–25 minutes until farro is tender but still chewy. Drain any excess water and let cool.
04 - In a small bowl, whisk together the extra-virgin olive oil, honey, fresh orange juice, vinegar, Dijon mustard, salt, and pepper until well emulsified.
05 - In a large mixing bowl, combine the cooled farro, roasted nectarines, orange segments, sliced red onion, chopped mint, chopped basil, and arugula. Drizzle with the vinaigrette and toss gently to coat evenly.
06 - Transfer to a serving platter or bowl. Top with crumbled feta cheese and toasted almonds if desired. Serve immediately or at room temperature.
# Expert Advice:
01 -
- The roasted nectarines turn jammy and golden, and they soak right into the farro like a built in sauce.
- It holds up beautifully in the fridge, making it the rare grain salad that tastes even better the next day.
02 -
- Hot farro will wilt the arugula and melt the feta into a sad puddle, so patience while the grains cool really matters.
- Toasting the almonds in a dry skillet for two minutes transforms them from bland to addictive, but walk away and they burn in seconds.
03 -
- Segment the oranges over a bowl to catch every drop of juice and add it straight to the dressing for extra punch.
- A pinch of flaky sea salt on top right before serving wakes up every flavor on the plate.