Imagine a dish that captures the essence of winter's vibrant flavors in one stunning salad. This Winter Farro Salad with Blood Orange Vinaigrette is not just a recipe—it's a culinary adventure that transforms humble ingredients into a Mediterranean masterpiece. With its perfect balance of chewy farro, juicy blood orange segments, and crunchy walnuts, this salad will transport your taste buds to a sun-kissed Mediterranean landscape, right in the comfort of your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup farro
- 2 cups water
- 1 cup blood oranges, segmented
- 1/4 cup red onion, diced
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon blood orange juice
- Salt and pepper to taste
Instructions
- Begin by rinsing the farro under cold water in a fine-mesh strainer to remove any dust or debris. This will help improve the overall flavor and texture of the dish.
- In a medium saucepan, combine 1 cup of rinsed farro with 2 cups of water. Add a pinch of salt to the water for flavor. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the farro simmer for about 25-30 minutes, or until it is tender but still chewy. Stir occasionally to prevent sticking.
- While the farro is cooking, prepare the blood orange vinaigrette. In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of blood orange juice. Season with salt and pepper to taste. Set aside.
- Next, segment the blood oranges by cutting off the top and bottom of the oranges to create a flat surface. Stand the orange upright and carefully slice off the peel and white pith, following the curve of the fruit. Once peeled, cut between the membranes to release the segments. Place the segments in a large mixing bowl.
- Dice the red onion and chop the walnuts. Add the diced red onion and chopped walnuts to the bowl with the blood orange segments.
- Once the farro is cooked, drain any excess water and let it cool for a few minutes. Then, add the warm farro to the mixing bowl with the blood orange segments, red onion, and walnuts.
- Pour the blood orange vinaigrette over the salad mixture and gently toss everything together until well combined. Adjust the seasoning with additional salt and pepper if needed.
- Let the salad sit for about 5-10 minutes to allow the flavors to meld together. Serve warm or at room temperature, garnished with additional blood orange segments or walnuts if desired.
Tips
- Rinse your farro thoroughly to remove any bitter coating and ensure a clean, nutty flavor.
- For the best texture, don't overcook the farro—it should be tender but still have a slight bite.
- Use fresh blood oranges for the most vibrant flavor and color in your vinaigrette.
- Let the salad rest for 5-10 minutes after dressing to allow the flavors to mingle and develop.
- Toast the walnuts lightly before chopping to enhance their rich, nutty flavor.
- If blood oranges are out of season, you can substitute with regular oranges or tangerines.
- Serve the salad slightly warm or at room temperature for the most complex flavor profile.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
