Culinary / Simple Pleasures /
Farro Salad with Dried Fruit
Farro Salad with Dried Fruit
I make this salad on repeat throughout the summer. You can also toss it with baby spinach to make it a powerfully nutritious meal.
30
Minutes
6
Servings
Easy
Difficulty
Ingredients
- 1 1/2 cupsfarro or other whole grain (see Note)
- 3 3/4 cupswater
- 1/4 cuprice vinegar
- 1/3 cupfreshly squeezed orange juice
- 1 teaspoonsoy sauce
- 1/2 cupdried cranberries or cherries
- 1/2 cupfinely diced red onion
- 1/2 cupfinely diced celery
- 1/4 cupextra virgin olive oil
- 1 tablespoonorange zest
- 3/4 cuproasted almonds, chopped
- To tastesalt and freshly ground black pepper
A note
Farro is a nutritious ancient grain. If you can’t find it, you can use barley (in Portugal, I use cevada integral) or whole wheat.
Instructions
- 01
Prepare the farro or whole grain per package instructions, until it's tender yet chewy (not mushy).
- 02
In a small bowl, whisk together the rice vinegar, orange juice, soy, and orange zest. Add salt and freshly ground pepper to taste.
- 03
Toss the chopped celery, onions, cranberries, and almonds in a large bowl.
- 04
To the chopped vegetables, add the cooked farro and stir together. Add the dressing and toss together.
- 05
Allow the salad to stand, at room temperature, for 30 to 45 minutes, so the flavors can mix together. You can serve this warm or at room temperature.
© 2026 Emily Ávila. Shared for your own kitchen — please don’t reproduce or share this recipe without permission. emilyavila.com