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5
from 1 vote
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
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Servings:
4
Author:
Julie Chiou
Ingredients
1/2
1x
2x
3x
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
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.
Nutrition
Serving:
1
serving
|
Calories:
530
kcal
|
Carbohydrates:
66
g
|
Protein:
7
g
|
Fat:
28
g
|
Saturated Fat:
4
g
|
Sodium:
36
mg
|
Potassium:
662
mg
|
Fiber:
13
g
|
Sugar:
17
g