Rainbow Farro Salad

Every time I make this Rainbow Farro Salad, I feel like I’m celebrating the vibrancy of nature right on my plate! It’s that perfect dish that makes me reminisce about sunny picnics in the park, where fresh ingredients mingle under the warm sun. The first time I encountered this colorful salad, I was instantly drawn to its beautiful layers of color and texture. With each bite, you experience a delightful crunch from the fresh vegetables and a burst of flavor that makes your taste buds dance. It’s not just a salad; it’s a celebration of the season! This Rainbow Farro Salad is incredibly versatile too. Whether you serve it for a lively brunch or a cozy family dinner, it never fails to impress. Let’s dive into this delightful recipe together!

Ingredients You’ll Need for Rainbow Farro Salad

When it comes to the ingredients for this Rainbow Farro Salad, fresh and vibrant flavors are key. Each component plays a crucial role in the overall taste and texture, creating a harmonious blend that’s not only delicious but also visually stunning.

• 3/4 cup farro – A nutty grain that provides a hearty base, it’s full of fiber and protein.
• 3 thick rainbow carrots – These colorful beauties add crunch and sweetness.
• 1/2 small head radicchio – With its slightly bitter notes, it balances the sweetness of the carrots.
• 3 small Persian cucumbers – Crisp and refreshing, perfect for adding moisture.
• 3 medium radishes – They bring a peppery bite that elevates the salad.
• 3 ounces spicy greens – A mix of arugula and watercress adds a peppery kick.
• crumbled feta cheese – Adds creaminess and a salty punch to the dish.
• 1/4 cup blood orange juice – Freshly squeezed for a bright flavor.
• 1 teaspoon orange zest – Enhances the citrusy notes in the dressing.
• 1 medium shallot – Finely chopped for a mild onion flavor.
• 1 tablespoon maple syrup or honey – A touch of sweetness to balance acidity.
• 1 teaspoon dijon mustard – Provides depth and tanginess to the dressing.
• 1 teaspoon lemon juice – Added brightness to the dressing.
• 1/4 cup extra virgin olive oil – A rich and flavorful base for the vinaigrette.
• Salt and pepper, to taste – Essential for bringing all the flavors together.

Cooking Instructions for Rainbow Farro Salad

Creating this Rainbow Farro Salad is a straightforward process that’s incredibly rewarding. Each step brings you closer to a colorful and delicious dish. Let’s get started!

1. Cook the farro in a pot of boiling salted water according to package instructions. The cooking time may vary depending on the variety of farro you’re using; ours took about 20 minutes. Once cooked, drain well and set aside to cool.
2. With the julienne blade in place, stack the carrots in the feed tube of your food processor horizontally. Feeding them this way will result in longer, finer julienne pieces. Turn the mixer to medium speed and press down to slice.
3. Swap out the slicing blade and set the thickness to the middle. Press the wedges of radicchio down through the feed tube to coarsely shred. Aim for a texture that’s not too fine; you still want some bite.
4. Decrease the slicing thickness to the smallest possible setting. Now, run the Persian cucumbers and radishes through the processor to slice them into thin rounds. This will add crunch and freshness.
5. To prepare the dressing, whisk together the blood orange juice, orange zest, shallot, maple syrup, dijon mustard, and lemon juice. Slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified. Season to taste with salt and pepper.
6. Toss the cooked farro with approximately 2 to 3 tablespoons of the dressing until evenly coated. This will infuse the grain with flavor.
7. Toss the spicy greens with another 2 to 3 tablespoons of dressing. You want the greens to be lightly coated but not drenched.
8. To assemble, arrange a bed of the dressed greens on a serving dish or individual salad plates. Top with the farro, followed by the colorful vegetables.
9. Drizzle additional dressing over the top as desired. Finally, sprinkle with feta cheese and serve at room temperature for the best flavor.

Make It Your Own

This Rainbow Farro Salad is a fantastic canvas for your creativity in the kitchen. Here are some tips to make it your own:

• Storage: This salad can be stored in an airtight container in the fridge for up to 3 days, making it perfect for meal prep.
• Freezing: While the farro can be frozen, the fresh vegetables are best enjoyed fresh.
• Pairing: Serve this salad alongside grilled chicken or fish for a complete meal.
• Variations: Feel free to swap in seasonal vegetables for a new twist; try squash or bell peppers.
• Vegan Option: Simply omit the feta cheese or replace it with a vegan alternative.
• Extra Dressing: Always make extra dressing on the side for those who love it!
• Herb Boost: Add fresh herbs like basil or parsley for an added flavor layer.

Pairing Suggestions for Rainbow Farro Salad

When it comes to serving your Rainbow Farro Salad, the options are endless. Here are some ideas to elevate your meal:

• Grilled Proteins: Pair this salad with grilled chicken or fish to create a balanced meal. The vibrant flavors of the salad complement the smokiness of grilled dishes beautifully.
• Sandwich Companion: Serve it alongside a hearty sandwich for lunch. The crunchy salad contrasts nicely with soft bread.
• Picnic Essential: This salad is a must-have for summer picnics or barbecues. It holds up well at room temperature, making it an ideal dish to share.
• Seasonal Serve: Enjoy it during the spring and summer months when vegetables are at their freshest.
• Light Dinner: This salad can stand alone as a light dinner, especially on warm evenings.
• Meal Prep Delight: Prepare this salad ahead of time for easy lunches throughout the week; it stays fresh and tasty!
• Holiday Spread: Incorporate it into your holiday meals as a vibrant side dish that adds color and nutrition to your table.

FAQ

Conclusion

The Rainbow Farro Salad truly embodies the joy of fresh, vibrant ingredients coming together in harmony. It’s a perfect dish for any occasion, full of flavor and nutrients. I encourage you to give this recipe a try; you’ll find it refreshing, satisfying, and a wonderful addition to your culinary repertoire. Enjoy your culinary adventure with this delightful salad!

Rainbow Farro Salad

Craving something fresh and vibrant? This Rainbow Farro Salad combines nutty farro with crispy vegetables and a zesty dressing for a colorful dish that's perfect for any occasion. Ideal for meal prep, it’s a wholesome and satisfying option that will brighten up your table!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup Farro cooked according to package instructions
• 3 thick Rainbow Carrots cut into 2-inch chunks
• 1/2 small head Radicchio cut into wedges
• 3 small Persian Cucumbers
• 3 medium Radishes trimmed
• 3 ounces Spicy Greens such as arugula and watercress, rinsed and drained
• Feta Cheese for topping
• 1/4 cup Blood Orange Juice (fresh squeezed, if possible)
• 1 teaspoon Orange Zest
• 1 medium Shallot finely chopped (1 tablespoon chopped)
• 1 tablespoon Maple Syrup or honey
• 1 teaspoon Dijon Mustard
• 1 teaspoon Lemon Juice
• 1/4 cup Extra Virgin Olive Oil
• Salt and pepper, to taste

Equipment

• Large Pot
• Food Processor
• Chef's Knife
• Whisk
• Mixing Bowl

Method

 

1. Cook farro in a pot of boiling salted water according to package instructions. The cooking time may vary depending on the variety of farro; ours took about 20 minutes. Once cooked, drain well and set aside to cool.
2. With the julienne blade in place, stack the carrots in the feed tube of your food processor horizontally. Feeding them this way will result in longer, finer julienne pieces. Turn the mixer to medium speed and press down to slice.
3. Swap out the slicing blade and set the thickness to the middle. Press the wedges of radicchio down through the feed tube to coarsely shred. Aim for a texture that’s not too fine; you still want some bite.
4. Decrease the slicing thickness to the smallest possible setting. Now, run the Persian cucumbers and radishes through the processor to slice them into thin rounds. This will add crunch and freshness.
5. To prepare the dressing, whisk together the blood orange juice, orange zest, shallot, maple syrup, dijon mustard, and lemon juice. Slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified. Season to taste with salt and pepper.
6. Toss the cooked farro with approximately 2 to 3 tablespoons of the dressing until evenly coated. This will infuse the grain with flavor.
7. Toss the spicy greens with another 2 to 3 tablespoons of dressing. You want the greens to be lightly coated but not drenched.
8. To assemble, arrange a bed of the dressed greens on a serving dish or individual salad plates. Top with the farro, followed by the colorful vegetables.
9. Drizzle additional dressing over the top as desired. Finally, sprinkle with feta cheese and serve at room temperature for the best flavor.

Notes

• Tip 1: This salad can be stored in an airtight container in the fridge for up to 3 days, making it perfect for meal prep.
• Tip 2: While the farro can be frozen, the fresh vegetables are best enjoyed fresh.
• Tip 3: Serve this salad alongside grilled chicken or fish for a complete meal.
• Tip 4: Feel free to swap in seasonal vegetables for a new twist; try squash or bell peppers.
• Tip 5: Simply omit the feta cheese or replace it with a vegan alternative.

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