Home Recipes Farro Salad Recipe with Prunes & Zesty Herb Vinaigrette

Farro Salad Recipe with Prunes & Zesty Herb Vinaigrette

This farro salad recipe is packed with fresh ingredients and tossed together with a zesty herb dressing for a tasty make-ahead side dish or light lunch. The addition of California Prunes adds a depth of flavor, natural sweetness to balance out the tangy vinaigrette and additional health benefits.

Featuring California Prunes

Recipe courtesy of Kristy Del Coro

Ingredients

400 g	cooked pearled farro yield from about 200 g uncooked
90 g	diced pitted California prunes about 12-14 whole prunes
45 g	diced fennel about ½ medium bulb
20 g	thinly sliced radicchio
30 g	dry-roasted shelled pistachios
60 ml	freshly squeezed orange juice juice from 1 medium orange
15 g	chopped fresh parsley
2 tbsp	chopped fresh mint leaves
2 tbsp	minced shallots rinsed with water through fine mesh strainer*
1 tbsp	white wine vinegar
1 tsp	honey
1 tsp	fine sea salt
60 ml	avocado oil or other neutral oil of choice
	Garnish: freshly grated orange zest

Step 1
In a medium bowl, combine farro, prunes, fennel, radicchio and pistachios. Stir to combine.
Step 2
In a separate small bowl, whisk together orange juice, parsley, mint, shallots, vinegar, honey and salt. Gradually pour in avocado oil, while whisking, until emulsified.
Step 3
Pour vinaigrette over farro salad and gently toss until evenly coated.

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Dessert

Farro Salad Recipe with Prunes & Zesty Herb Vinaigrette

Ingredients

Step 1

Step 2

Step 3

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