Citrus Salad With Farro and Honey Orange Dressing
This cozy citrus salad combines juicy oranges and grapefruit with hearty farro, caramelized onion, and a warm honey orange dressing for a fresh but filling meal you will love making again and again.
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Servings: 6 Servings
Calories: 316kcal
Cost: Varies
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
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.
- 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.
Nutrition
Calories: 316kcal | Carbohydrates: 60g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 223mg | Potassium: 362mg | Fiber: 10g | Sugar: 17g | Vitamin A: 867IU | Vitamin C: 54mg | Calcium: 58mg | Iron: 1mg
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