Why You’ll Love This Recipe

This salad brings a burst of sunshine to colder months with its combination of sweet-tart citrus and hearty grains. Farro adds a chewy, satisfying texture while arugula brings freshness and a peppery bite. It’s easy to make, packs beautifully for meal prep, and can be enjoyed as a light main or a flavorful side. The colors alone will brighten your table—and your day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Farro
• Arugula
• Oranges (such as blood orange, cara cara, or navel)
• Grapefruit (optional for variety)
• Olive oil
• Lemon juice or orange juice
• Honey or maple syrup
• Dijon mustard
• Salt
• Black pepper
• Optional toppings: chopped pistachios, crumbled feta, red onion, fresh mint

Directions

1. Cook the farro according to package instructions until tender but still chewy, usually about 25–30 minutes. Drain and let cool slightly.
2. While the farro cooks, prepare the citrus by peeling and segmenting the oranges and grapefruit. Remove any seeds and pith.
3. In a small bowl, whisk together olive oil, lemon or orange juice, Dijon mustard, honey (or maple syrup), salt, and pepper to make the vinaigrette.
4. In a large mixing bowl, combine the cooked farro, arugula, and citrus segments.
5. Drizzle the vinaigrette over the salad and toss gently to coat.
6. Top with optional ingredients like crumbled feta, chopped pistachios, or thinly sliced red onion, if desired. Serve immediately or chill slightly before serving.

Servings and timing

This recipe serves 4–6 people as a side or 2–3 as a main.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Use quinoa or barley instead of farro for a gluten-free or alternative grain option.
• Add avocado slices for extra creaminess.
• Use spinach or mixed greens instead of arugula for a milder flavor.
• Toss in roasted beets or sweet potatoes for a more wintery twist.
• Add grilled chicken, tofu, or shrimp to turn it into a complete meal.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 3 days.
If making ahead, keep the vinaigrette separate and dress just before serving to maintain freshness.
This salad is best served cold or at room temperature. It is not intended to be reheated.

FAQs

What is farro, and where can I find it?

Farro is an ancient whole grain with a nutty flavor and chewy texture. It’s often found in the grain or natural foods section of most grocery stores.

Can I use pre-cooked or quick-cooking farro?

Yes, quick-cooking farro works well and significantly reduces cooking time—just adjust according to package instructions.

Do I have to use multiple types of citrus?

No, but using a mix of oranges and grapefruit adds color and complexity. You can stick to just one type if preferred.

Is this salad vegan?

Yes, simply use maple syrup instead of honey and skip the cheese or use a vegan alternative.

What dressing works best?

A simple citrus vinaigrette with olive oil, mustard, and lemon or orange juice works beautifully and complements the citrus.

Can I make this salad ahead of time?

Yes, just keep the dressing and arugula separate until ready to serve to prevent wilting.

What does arugula taste like?

Arugula has a fresh, peppery bite that balances the sweetness of the citrus and richness of the farro.

What proteins pair well with this?

Grilled chicken, salmon, chickpeas, or tofu all pair wonderfully with this salad.

How do I segment citrus without the pith?

Use a sharp knife to cut off the peel and white pith, then cut between the membranes to remove the segments cleanly.

Can I add cheese to this salad?

Yes, crumbled feta, goat cheese, or shaved Parmesan all complement the flavors nicely.

Conclusion

Winter Citrus Farro Salad with Arugula is a vibrant, nourishing dish that brings brightness to your winter meals. With chewy grains, fresh greens, and juicy citrus, it’s a refreshing break from heavier cold-weather fare. Whether served as a side or enjoyed as a main, this salad delivers color, texture, and flavor in every bite.

Winter Citrus Farro Salad with Arugula

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Winter Citrus Farro Salad with Arugula is a bright and nourishing grain-based salad made with chewy farro, juicy citrus, peppery arugula, and a zesty citrus vinaigrette. It’s perfect as a light main or refreshing side dish during the colder months.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: Boiled
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 cup farro
• 4 cups arugula
• 2 oranges (blood orange, cara cara, or navel), peeled and segmented
• 1 grapefruit (optional), peeled and segmented
• 3 tablespoons olive oil
• 2 tablespoons lemon juice or orange juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt to taste
• Black pepper to taste
• Optional toppings: 1/4 cup chopped pistachios, 1/4 cup crumbled feta, 1/4 cup thinly sliced red onion, fresh mint leaves

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Instructions

1. Cook the farro according to package instructions (usually simmer in salted water for 25–30 minutes) until tender but chewy. Drain and let cool slightly.
2. While the farro cooks, peel and segment the oranges and grapefruit. Remove any seeds and white pith.
3. In a small bowl, whisk together olive oil, lemon or orange juice, Dijon mustard, honey or maple syrup, salt, and pepper to make the vinaigrette.
4. In a large mixing bowl, combine the cooked farro, arugula, and citrus segments.
5. Drizzle the vinaigrette over the salad and toss gently to coat.
6. Top with optional ingredients such as pistachios, feta, red onion, or mint if using. Serve immediately or chill slightly before serving.

Notes

• Use quick-cooking farro to cut down on prep time.
• For a vegan version, use maple syrup and omit or substitute the cheese.
• Keep the dressing and arugula separate if making ahead to prevent wilting.
• Add avocado or roasted vegetables for extra depth and texture.
• Serve chilled or at room temperature. Not intended for reheating.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 320
• Sugar: 6g
• Sodium: 240mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 10mg