Winter Citrus Farro Salad

February 1, 2024
Created by Chef Callyn Graf
Serves 4-6
  • 1 cup farro
  • 1/2 tsp kosher salt
  • 2 1/2 cups water or broth
  • 2 tsp ground cumin
  • 2 Tbsp olive oil
  • 1 cup green olives pitted
  • 1/2 lemon juiced and zest
  • 2 tsp whole grain mustard
  • 1 cup garbanzo beans rinsed
  • 1/4 cup red onion very thinly sliced
  • 1/2 cup parsley roughly chopped
  • 2 cara cara oranges segmented, zest from one
  • fresh arugula or spinach optional
  • 1 tsp kosher salt
  1. Place the farro and salt in a large pot, cover with 2 ½ cups of water or broth and bring to a
    boil. Lower the heat and simmer for about 45 minutes, or until tender. There may be a little
    bit of liquid left, this is ok. While the farro is cooking prepare dressing.
  2.  Toast cumin in a dry pan over medium low heat until fragrant, about 30 seconds, add olive
    oil and olives, sauté 1 minute or so to infuse oil and olives with the cumin. Remove from
    heat. Add lemon juice, zest and mustard to the pan and stir until combined.
  3. If serving the salad cool or cold, drain the farro well and run under cool water to stop the
    grains from cooking. Transfer to a large bowl. Alternatively, this salad is also delicious warm
    and the farro can be directly added to the large bowl without running it under cold water.
  4. Add garbanzo beans, red onion and parsley. Zest one orange into the mixture. Peel and
    section the two oranges and add to salad. Section the orange over the salad allowing any
    juice to fall into the salad. Add arugula or spinach if desired. Drizzle the dressing over the
    entire salad and toss until just combined. If the farro was left warm, be gentle in combining
    as the farro can become mushy if stirred too much. This salad can be made ahead of time
    and kept in the fridge overnight.