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!
Servings: 4
Ingredients
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.2/3 cup fresh blood orange juice, 1/3 cup + 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, Salt and pepper, 1 clove garlic
- In a pot of boiling water, add the quick-cooking farro and cook according to instructions on the box. Drain well and cool.1 cup quick-cooking farro
- In a large bowl, add cooled farro, butternut squash, beets, pear, and pomegranate seeds. Toss to incorporate.1 1/2 cup diced roasted butternut squash, 1 cup diced cooked beets, 1 large Asian pear, 5 ounces pomegranate seeds
- 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
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