This citrus salad is bright, comforting, and just a little bit hearty, the kind of dish that feels fresh without leaving you hungry an hour later. Juicy grapefruit and oranges bring that sweet-tart pop, while chewy farro and caramelized red onion ground everything with warmth and depth.
It is finished with a honey-orange version of our homemade vinaigrette that is gently warmed before serving, so the whole salad comes together cozy and fragrant, rather than cold and sharp. This is the sort of citrus salad that works just as well on a quiet weeknight as it does on a holiday table.
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Quick Look at This Recipe
- ✅ Recipe Name: Warm Citrus Salad with Farro and Honey Orange Dressing
- ✅ Ready In: About 45 Minutes
- ✅ Yield: 6 servings
- ✅ Calories: 315 per serving
- ✅ Tools: Skillet, mixing bowl, and immersion blender
- ✅ Why You'll Love It: Bright and fresh citrus paired with comforting and filling farro. Simple enough to make any day of the week without feeling fussy or overwhelming.
- ✅ Tip: Fully remove the white pith when peeling citrus and then cut clean segments by slicing between the membranes so you get all the sweet juice without the sharp, bitter bite.
What Makes This Citrus Salad Unique?
If you are trying to eat a little lighter without sacrificing flavor or feeling deprived, this citrus salad really delivers.
- Seasonal and Cozy - Everyone should have a signature salad for each season. We enjoy tomato and onion salad in the spring, this juicy peach salad recipe during the heat of summer, pear salad to celebrate the fall harvest, and frozen green pea salad is often found at our holiday table. This citrus salad is perfect for winter and early spring when citrus is at its peak. Serving it warm makes it feel comforting and satisfying.
- Refined Sugar-Free - Naturally sweetened with honey, no refined sugar needed.
- Accessible - Simple ingredients you can find at any grocery store.
- No Fuss - Easy to prep parts ahead of time for low-stress from-scratch cooking.
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Citrus Vinaigrette - Adapted from our basic homemade vinaigrette, this citrus vinaigrette is completely from scratch and refined sugar-free.
- Red Onion - We like the color the red onions give this recipe, but yellow onions also caramelize well.
- Farro - While pearled farro cooks faster, it does not provide the maximum nutrition or chewiness you get when using whole grain farro. Other whole grain options are quinoa, barley, or bulgar wheat.
- Citrus - A mix of grapefruit and oranges is the perfect sweet-tart pop for the nutty farro and caramelized onions.
Recipe Instructions
Step 1: Make the dressing by combining the dressing ingredients in a blender or blending with an immersion blender. Make the dressing up to 5 days ahead and store it in the refrigerator until time for use.
Step 2: Caramelize the onion by heating a cast-iron skillet over medium heat and melting one tablespoon of butter in the skillet. Arrange the onion slices in a single layer in the skillet. Turn the heat down to low and cook, stirring occasionally, until the onion has browned and caramelized (10 to 15 minutes).
Step 3: Cook the farro according to the package directions. When the farro is finished, drain off any extra water, pour the farro into a large salad bowl, and set it aside to cool slightly.
Step 4: Peel and segment the grapefruit and oranges, then chop them into small bite-sized pieces.
Step 5: Add the citrus pieces and caramelized onion to the farro. Toss with rosemary.
Step 6: Warm the dressing in a small saucepan, then pour it over the salad to taste. Toss and serve warm.
Tips for the Best Citrus Salad
- Taste as You Go - Citrus can vary a lot in sweetness, so adjust the dressing or add more fruit if needed.
- Don’t Overcook the Farro - You want it tender but still chewy, not mushy.
- Use What You Have - This citrus salad is also very forgiving. If you do not have rosemary, thyme works well. If you want a little extra richness, a sprinkle of toasted nuts or a bit of crumbled cheese on top is lovely, though it is completely optional.
- Make Ahead - Because you can prep the dressing and farro ahead of time, it is also a great option when you want something homemade without a lot of last-minute effort.
What to Serve with This Citrus Salad
This citrus salad stands beautifully on its own, but it also pairs wonderfully with other from-scratch recipes to make a complete, balanced meal. Here are some delicious options that complement the bright, warm flavors of this citrus salad:
- Fresh and Simple Side Salads - Serve a variety of salads for a brunch, tea party, or light luncheon. Try cold green bean salad with feta cheese, tomato and onion salad, sweet yet healthy broccoli salad, classic frozen green pea salad, harvest pear salad, or this fresh peach salad recipe.
- Soup and Bread - Warm citrus salad is the perfect way to make a meal of soup and bread a little “extra”. Make the most of the citrus season with this savory Greek lemon chicken and rice soup, and serve it with a slice of crusty no-knead artisan bread (also great for soaking up any leftover honey-orange dressing!)
- Main Dish Pairings - The bright citrus in this salad complements a variety of proteins such as our best whole roasted chicken recipe, baked fish, pork roast, or grilled steaks. For summer gatherings, pair it with burgers and grilled veggies for a bright, fresh contrast.
FAQs
A citrus salad usually includes fresh citrus like oranges or grapefruit, something grounding like greens or grains, and a simple dressing that balances sweet and tangy flavors.
The tastiest salad is the one that balances fresh, crunchy, creamy, and a little bit of sweetness, so every bite feels satisfying and not like an afterthought.
Very soft fruits like bananas or overly acidic fruits can overpower or break down the rest, so I like to keep textures and flavors that play nicely together.
Citrus pairs beautifully with grains, roasted fall vegetables, herbs, chicken, fish, and anything a little rich that needs brightness to balance it out.
The Homestead Kitchen
This recipe for warm citrus salad was featured in issue No.53 of the Homestead Kitchen magazine. If you are looking for a homesteading resource that can provide answers, guidance, encouragement, tips and tricks, or advice, this magazine was designed just for you.
As new homesteaders, it took us a lot of trial and error to overcome feelings of inadequacy. Now, we have made it our mission to share our journey and knowledge with others to help them bypass some of those growing pains.
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Citrus Salad With Farro and Honey Orange Dressing
Equipment
- Immersion Blender I love my Cuisinart Immersion Blender, but you can also use a standard high-powered blender.
- Skillet I prefer to reap the benefits of cast iron, but use what you have on hand.
- Saucepan
- knife Learn these knife-sharpening basics.
- cutting board If you don’t have a dishwasher-safe cutting board, make sure you know how to clean a wooden cutting board by hand.
Ingredients
Dressing
- 2 Tablespoons Olive Oil We love Azure Standard's olive oil.
- 2 Tablespoons Orange Juice
- 2 Tablespoons Honey
- 1 Tablespoon Apple Cider Vinegar Apple scrap vinegar works great for homemade salad dressings.
- 1 teaspoon Dijon Mustard We love this homemade mustard recipe.
- 1 teaspoon Orange Zest
- ½ teaspoon Salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
- ¼ teaspoon Pepper
Salad
- 1 Tablespoon Butter We love this homemade butter recipe.
- ½ Small Red Onion Sliced thin
- 1 ½ Cups Farro Dry
- 1 Large Grapefruit
- 2 Large Oranges
- 1 Tablespoon Fresh Rosemary Or 1 teaspoon dried rosemary.
Instructions
- Make the dressing by combining the dressing ingredients in a blender or blending with an immersion blender. This can be made up to 5 days ahead and stored in the refrigerator until time for use.
- Caramelize the onion by heating a cast-iron skillet over medium heat and melting one tablespoon of butter in the skillet. Arrange the onion slices in a single layer in the skillet. Turn the heat down to low and cook, stirring occasionally, until the onion has browned and caramelized (10 to 15 minutes).
- Cook the farro according to the package directions. When the farro is finished, drain off any extra water, pour the farro into a large salad bowl, and set it aside to cool slightly.
- Peel and segment the grapefruit and oranges, then chop them into small bite-sized pieces.
- Add the citrus pieces and caramelized onion to the farro. Toss with rosemary.
- Warm the dressing in a small saucepan, then pour it over the salad to taste. Toss and serve warm.
Notes
- Taste as You Go - Citrus can vary a lot in sweetness, so adjust the dressing or add more fruit if needed.
- Don’t Overcook the Farro - You want it tender but still chewy, not mushy.
- Use What You Have - This citrus salad is also very forgiving. If you do not have rosemary, thyme works well. If you want a little extra richness, a sprinkle of toasted nuts or a bit of crumbled cheese on top is lovely, though it is completely optional.
- Make Ahead - Because you can prep the dressing and farro ahead of time, it is also a great option when you want something homemade without a lot of last-minute effort.
- Fresh and Simple Side Salads - If you are hosting a brunch, tea party, or light luncheon, serving a variety of salads is an easy way to provide multiple options to accommodate your guests. Try cold green bean salad with feta cheese, tomato and onion salad, sweet yet healthy broccoli salad, classic frozen green pea salad, harvest pear salad, or this fresh peach salad recipe.
- Soup and Bread - Warm citrus salad is the perfect way to make a meal of soup and bread a little “extra”. Make the most of the citrus season with this savory Greek lemon chicken and rice soup, and serve it with a slice of crusty no-knead artisan bread (also great for soaking up any leftover honey-orange dressing!)
- Main Dish Pairings - The bright citrus in this salad complements a variety of proteins such as our best whole roasted chicken recipe, baked fish, pork roast, or grilled steaks. For summer gatherings, pair it with burgers and grilled veggies for a bright, fresh contrast.
