Bowl of Prune and Farro Salad Recipe with Zesty Herb Vinaigrette with wooden spoon

Farro Salad Recipe with Prunes & Zesty Herb Vinaigrette

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This farro salad recipe is packed with fresh ingredients and tossed together with a zesty herb dressing for a tasty make-ahead side dish or light lunch. The addition of California Prunes adds a depth of flavor, natural sweetness to balance out the tangy vinaigrette and additional health benefits.

By Kristy Del Coro, MS, RDN, LDN

One of the great things about a salad with farro like this one is that it gets better with age! Okay… not too long, but you can make it in advance, keeping the dressing on the side, as an easy meal prep recipe. Then just pour on the dressing and toss when you’re ready to enjoy!

Bowl of Prune and Farro Salad Recipe with Zesty Herb Vinaigrette

What is Farro?

Farro is an ancient whole grain with a chewy texture and nutty flavor. It’s packed with fiber and protein, making it a hearty base for grain salads like this one. Farro’s nutty flavor pairs well with the bitterness of the radicchio, the sweetness of the prunes and the zing of the dressing for a flavor profile that’s balanced and pair well with any protein.

Easy modifications for this farro salad:

  • To make gluten free, substitute farro for a gluten-free grain such as buckwheat, sorghum or quinoa.
  • To make the farro salad vegan, sub honey for agave nectar.
  • Amp up the protein by adding grilled chicken or shrimp.
  • Add crumbled feta cheese for extra tang.

Try pairing this farro salad with a piece of the Rosemary, Prosciutto and Prune Focaccia Bread for a delicious lunch or Roasted Chicken with Citrus, Olives and Prunes for a satisfying dinner.

Bowl of Prune and Farro Salad Recipe with Zesty Herb Vinaigrette with wooden spoon

Farro Salad Recipe with Prunes & Zesty Herb Vinaigrette

Kristy Del Coro, MS, RDN, LDN
This farro salad recipe is packed with fresh ingredients and tossed together with a zesty herb dressing for a tasty make-ahead side dish or light lunch. The addition of California Prunes adds a depth of flavor, natural sweetness to balance out the tangy vinaigrette and additional health benefits.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish, Soup & Salad
Cuisine Mediterranean, Quick & Easy, RD Creations
Servings 4 servings
Calories 440 kcal

Ingredients
 
 

  • 2 cups cooked pearled farro yield from about 1 cup uncooked
  • ½ cup diced pitted California prunes about 12-14 whole prunes
  • ½ cup diced fennel about ½ medium bulb
  • ½ cup thinly sliced radicchio
  • ¼ cup dry-roasted shelled pistachios
  • ¼ cup freshly squeezed orange juice juice from 1 medium orange
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons minced shallots rinsed with water through fine mesh strainer*
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • ½ teaspoon fine sea salt
  • ¼ cup avocado oil or other neutral oil of choice
  • Garnish: freshly grated orange zest

Instructions
 

  • In a medium bowl, combine farro, prunes, fennel, radicchio and pistachios. Stir to combine.
  • In a separate small bowl, whisk together orange juice, parsley, mint, shallots, vinegar, honey and salt. Gradually pour in avocado oil, while whisking, until emulsified.
  • Pour vinaigrette over farro salad and gently toss until evenly coated.

Notes

*This helps mellow out the shallots; if you prefer a stronger raw shallot taste, skip the rinsing step.

Nutrition

Serving: 1cupCalories: 440kcalCarbohydrates: 59gProtein: 10gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 290mgPotassium: 390mgFiber: 10gSugar: 13gVitamin A: 230IUVitamin C: 19mgCalcium: 60mgIron: 3.1mg
Keyword farro, grain bowl, grain salad, meal prep
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