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Winter Farro Salad with Blood Orange Vinaigrette

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

This winter farro salad can turn any drab winter day to a bright one! The farro salad is full of vibrant colors and ingredients and topped off with a sweet and tangy blood orange vinaigrette that finishes the salad perfectly!

I turn 30 at the end of this month and I think my brain is catapulting itself into thinking it’s 80 because I’m sitting here sipping on orange juice and listening to classical music streaming through my new Sonos speakers that Jason got me for Christmas. Seriously, who am I?! There is nothing wrong with drinking orange juice or listening to classical music. It’s just that I would never have thought in a bajillion years I would be doing that. Ever!

Part of the reason why I’m sipping on OJ is because I’m sick and I’m trying to get all the vitamin C in me and I also have found that I can concentrate a lot better when I’m listening to classical music as opposed to regular music where someone is singing. Maybe that’s why they play this type of music at spas…to relax you and calm you down so you can focus on relaxing! Haha

This winter farro salad can turn any drab winter day to a bright one! The farro salad is full of vibrant colors and ingredients and topped off with a sweet and tangy blood orange vinaigrette that finishes the salad perfectly!

Many folks dislike winter because of the lack of veggies and fruit but I’ve come to embrace winter! There’s so much goodness from winter that can still happen in your kitchen even if it’s -20 degrees outside. One of which is roasting ALL the veggies. The best time to use your oven is obvi in the winter because it doubles as a heater, ha

So yeah, cooler months = root veggies & all the citrus!

Hence why this is called the winter farro salad with blood orange vinaigrette.

This winter farro salad can turn any drab winter day to a bright one! The farro salad is full of vibrant colors and ingredients and topped off with a sweet and tangy blood orange vinaigrette that finishes the salad perfectly!

I definitely don’t use farro nearly enough.

I think the last time I used farro was in a recipe in my cookbook and my quick little stint on QVC where David and I talked about farro and how versatile it is.

It’s like a chewier rice consistency and texture and it’s very filling. I ate with my eyes and gave myself a gigantic bowl of this winter farro salad and couldn’t finish it. It fills you up faster than you think!

This winter farro salad can turn any drab winter day to a bright one! The farro salad is full of vibrant colors and ingredients and topped off with a sweet and tangy blood orange vinaigrette that finishes the salad perfectly!

Omg, and blood oranges are so in right now because winter citrus!! <3 I had to make a vinaigrette for this salad. HAD.TO.

It was quite literally the perfect topping.

Oh, and one little surprise in this winter farro salad? Asian pears!

Seriously, there is a little of everything in this salad.

This winter farro salad can turn any drab winter day to a bright one! The farro salad is full of vibrant colors and ingredients and topped off with a sweet and tangy blood orange vinaigrette that finishes the salad perfectly!

How pretty! It’s like a sunset :)

Winter Farro Salad with Blood Orange Vinaigrette

Not everything about winter is drab! This winter farro salad is full of vibrant colors and a tangy and sweet blood orange vinaigrette!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Author: Julie Chiou

Ingredients

For the blood orange vinaigrette

  • 2/3 cup fresh blood orange juice
  • 1/3 cup + 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper, to taste
  • 1 clove garlic, finely minced

For the salad

  • 1 cup quick-cooking farro (see notes)
  • 1 1/2 cup diced roasted butternut squash
  • 1 cup diced cooked beets
  • 1 large Asian pear, diced
  • 5 ounces pomegranate seeds

Instructions

  • In a salad dressing shaker, add all the ingredients for the blood orange vinaigrette and shake well. Place in the refrigerator. 
  • In a pot of boiling water, add the quick-cooking farro and cook according to instructions on the box. Drain well and cool.
  • In a large bowl, add cooled farro, butternut squash, beets, pear, and pomegranate seeds. Toss to incorporate.
  • Drizzle dressing all over and toss to coat. Top with maple cinnamon spiced nuts, if desired!
  • Serve chilled or warm.

Notes

This is the quick-cooking farro that I used.

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Recipe Rating




Sommer @aspicyperspective

Friday 6th of January 2017

Wow! This is one gorgeous salad!

Tori//Gringalicious.com

Wednesday 4th of January 2017

Now this is one salad I could totally fall in love with! I love the flavors.

Maria

Wednesday 4th of January 2017

This is my kind of salad!

Charlie Ralph

Wednesday 4th of January 2017

Jenny: Wonderful salad and a definitely must make. The beets and blood orange will compliment each other so much.

Thank you for sharing

Heather Christo

Wednesday 4th of January 2017

Gorgeous Julie!!