Best Farro Orange And Pine Nut Dressing Recipes

Healthy Farro Salad with Autumn Greens and Roasted Grapes image

Provided by Martha Stewart

Yield Serves 8 to 10

Number Of Ingredients 8

8 ounces farro (about 1 1/2 cups)
Kosher salt and freshly ground pepper
6 cups seedless red grapes (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
2 small red onions, sliced into 1/4-inch rounds
3 tablespoons red wine vinegar, plus more for seasoning
4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna
8 ounces fresh goat cheese, crumbled (optional)

Steps:

Preheat oven to 425 degrees with a rack in the upper and lower thirds.
In a medium saucepan, combine farro and 1 1/2 teaspoons salt; cover with water by 2 inches. Bring to a boil and cook until tender, about 25 minutes. Drain, and transfer to a bowl.
Meanwhile, combine grapes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Place red onion slices on a separate baking sheet and drizzle with 1 tablespoon olive oil. Flip slices and drizzle with another tablespoon olive oil. Season with salt and pepper. Transfer baking sheet with onions on the bottom rack of oven and baking sheet with grapes to top rack. Roast, flipping onions every 15 minutes, until onions are golden brown and grapes have burst, about 45 minutes.
Transfer roasted grapes and onions to bowl with farro. Toss with remaining 2 tablespoons olive oil, red wine vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper. Toss well to combine and let cool, about 20 minutes.
Immediately before serving, gently toss in greens. Season to taste with additional salt, pepper, and red wine vinegar. Transfer to a platter, top with goat cheese, if desired, and serve.

Farro Salad with Citrus Vinaigrette image

Provided by Guy Fieri

Time 55m

Yield 8 servings

Number Of Ingredients 15

1 cup farro, lightly toasted
2 teaspoons salt, plus more for seasoning
2 1/2 cups water, or stock
1 tablespoon orange zest
2 tablespoons fresh orange juice, from about 1/4 orange
2 tablespoons minced shallot
2 teaspoons Dijon mustard
3 tablespoons white balsamic vinegar
1/3 cup extra-virgin olive oil
6 cups micro salad greens, washed and dried
1/2 cup Marcona almonds
1/3 cup prunes, chopped
1/3 cup dried cherries, chopped
1/4 cup1/4-inch diced red onions
1/2 cup 1/4-inch diced tart apple or firm pear

Steps:

In a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons salt, and water (or stock, if using). Bring to a simmer, cover and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking, you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
While the grains are simmering make the dressing. Whisk together the orange zest and juice, shallots, white balsamic vinegar, and olive oil. Add salt and pepper, to taste, and set aside.
Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl. In the same large bowl, combine the salad greens with the almonds, prunes, cherries, and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed. Plate the greens mixture on top of the faro and serve.