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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!
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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
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.
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!
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.
How pretty! It’s like a sunset :)
Winter Farro Salad with Blood Orange Vinaigrette
For the blood orange vinaigrette
- ⅔ cup (158 ml) fresh blood orange juice
- ⅓ cup (72 g) + 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
- 1 clove garlic, finely minced
For the salad
- 1 cup (200 g) quick-cooking farro, (see notes)
- 1 ½ cup (210 g) diced roasted butternut squash
- 1 cup (136 g) diced cooked beets
- 1 large Asian pear, diced
- 5 ounces (142 g) pomegranate seeds
- 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.
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