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Fruit & Farro Salad

Course Main Course, Salad
Total Time 1 hour 30 minutes
Servings 2

Ingredients

Farro

  • 1/2 cup farro
  • 1 tsp olive oil
  • 1/8 tsp salt
  • 2 cups water or vegetable stock

Almonds

  • 1/4 cup almonds chopped
  • 1 tsp honey
  • 1 pinch salt
  • 1 pinch pepper

Sherry Vinaigrette

  • 2 tsp sherry vinegar
  • 1/4 tsp rosemary chopped fine
  • 1 tsp honey
  • 2 tbsp olive oil

Pickled Red Onion

  • 1/4 red onion shaved
  • 1/8 tsp salt
  • 2 tbsp orange juice
  • 2 tsp sherry vinegar

Salad

  • 4 cups spinach or kale
  • 12 cherries halved and deseeded
  • 1/2 apple sliced
  • 1 orange segmented

Instructions

Farro

  • Heat a pot over medium heat. Add the oil and farro. Toast the farro for 2 minutes. Add the water or stock and bring to a simmer. Reduce the heat to low. Simmer until tender and all of the liquid is absorbed. Cool and set aside until ready to use.

Almonds

  • Preheat oven to 350 degrees. Mix almond with honey, salt, and pepper. Toast in the oven for 8 minutes. Cool and set aside.

Sherry Vinaigrette

  • Combine all the ingredients in a jar. Replace the lid and shake until emulsified. Set aside until ready to use.

Pickled Red Onion

  • Mix shaved red onion and salt. Rest for 5 minutes, then mix with OJ and vinegar. Set aside for 20 minutes.

Salad

  • Divide spinach and farro between 2 plates.. Garnish with cherries, oranges, red onion, almonds, and apples. Drizzle with vinaigrette and serve.