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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.

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

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

Find it online: https://thefamilycooking.com/winter-citrus-farro-salad-with-arugula/