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Platter with greens and topped with farro, blood orange segments, pomegranates, feta, and more.
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5 from 1 vote

Blood Orange & Farro Salad

Blood orange and farro salad is bright, colorful, and exactly the kind of salad that's perfect for a spring meal. Tender farro, greens, citrus, feta, and a citrus shallot dressing make it feel special.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: American
Difficulty: Intermediate
Method: Cooking
Servings: 8 servings
Author: Kaleb

Ingredients

  • 1 cup farro rinsed and drained
  • 4 blood oranges
  • ¼ cup blood orange juice (from the segmented oranges)
  • 1 tbsp champagne vinegar
  • 1 tsp kosher salt
  • 2 tsp honey
  • 1 large shallot sliced
  • 1 clove garlic minced
  • 1 tbsp Dijon mustard
  • ½ tsp freshly ground black pepper
  • ⅓ cup olive oil
  • 4 oz arugula washed and dried
  • 1 head romaine lettuce roughly chopped
  • 1 head Bibb lettuce roughly chopped
  • ½ cup pomegranate arils
  • ⅓ cup sunflower seeds
  • ⅓ cup torn fresh mint leaves
  • 4 oz feta cheese crumbled

Instructions

  • Cook the farro: In a large saucepan, bring 4 cups of water to a boil, add the farro and 1 tsp kosher salt. Reduce the heat to low and cover with a lid. Cook until the farro is tender, 18-25 minutes. Drain and rinse with cold water to stop the cooking. Set aside to cool.
    1 cup farro
  • Segment the oranges: With a sharp knife, remove the peel and pith from the orange. Slice between each membrane to release the segment and set it in a bowl. Squeeze the membranes to reserve any remaining juice.
    4 blood oranges
  • Pickle the shallot: Whisk together the orange juice, champagne vinegar, salt, and honey. Add the sliced shallot, stir, and set aside for 20 minutes to pickle.
    ¼ cup blood orange juice (from the segmented oranges), 1 tbsp champagne vinegar, 1 tsp kosher salt, 2 tsp honey, 1 large shallot
  • Make the dressing: Remove the shallot from the liquid and set it aside. To the bowl with the liquid, add the garlic, Dijon mustard, black pepper, and olive oil. Whisk until combined and emulsified.
    1 clove garlic, 1 tbsp Dijon mustard, ½ tsp freshly ground black pepper, ⅓ cup olive oil
  • Assemble the salad: On a large platter or bowl, combine the greens and farro. Toss with half of the dressing. Top with the reserved pickled shallot, orange segments, pomegranate arils, sunflower seeds, mint leaves, and feta. Drizzle with more dressing to taste.
    4 oz arugula, 1 head romaine lettuce, 1 head Bibb lettuce, ½ cup pomegranate arils, ⅓ cup sunflower seeds, ⅓ cup torn fresh mint leaves, 4 oz feta cheese

Video

Nutrition

Serving: 1serving | Calories: 276kcal