Farro Salad Recipe with Prunes & Zesty Herb Vinaigrette
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.
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