This post may contain affiliate links. Please read our disclosure policy.
Warm Farro Salad with radicchio, goat cheese, and pistachios with a delicious Fig Vinaigrette. This beautiful fall salad pairs well with any protein, and is perfect for make-ahead lunches. 
If I may wax poetic about my love for farro, because its hearty texture and chewy demeanor are just oh-so satisfying.
I love preparing a big batch at the beginning of the week and use it for bolstering salads, tacos, and everything in between.
Between the hearty textures, rich flavors, and creamy components of this warm farro salad, it checks off every box for a satisfying salad.
It’s hearty yet bright with zingy notes, and full of color and texture. I love the combination of creamy goat cheese with crunchy pistachios and beautifully bitter radicchio.
Make it ahead and enjoy it on repeat for workday lunches or streamlined weeknight dinners. I love pairing it with roasted chicken or fish, or simply enjoying as is!
How to Make a Warm Farro Salad
This salad comes together in roughly 45 minutes, however many of the components can be made ahead.
I also strongly suggest doubling the fig vinaigrette and keeping extra on hand to elevate salads and grain bowls throughout the week.
The Ingredients
- Farro: Farro is hearty and wholesome, with an amazing chewy texture and nutty flavor. Another perk is its one-two punch of fiber and B vitamins. If making the salad gluten free, swap it for quinoa or buckwheat.
- Shallots: For sweet, aromatic undertones, sauté the shallots before cooking the grains.
- Fig Preserves: Look for fig preserves, fig jam, or fig jelly. I personally love using Bonne Maman brand, which is available at most well-stocked grocery stores.
- Radicchio: For the tastiest radicchio, go for a crisp, fresh head with tight leaves and little to no bruising. Alternatively, you can use purple endive.
- Cider Vinegar: Apple cider vinegar brightens the dressing with tartness and acidity. Alternatively, you can use white balsamic vinegar.
- Olive Oil: Use a good quality EVOO in the vinaigrette since it’s one of the predominant flavors.
- Pistachios: For color and crunch, use chopped shelled pistachios.
- Goat Cheese: Crumbled goat cheese lends creamy richness to the grains. If you’re not a fan of the tart flavor of goat cheese, use feta or Parmesan instead.
- Parsley: For herbaceous top notes.
The Directions
Step 1: Sauté Shallots and Grains
Heat 1 Tbsp. oil in a saucepan over medium heat. Add shallots; cook 4 to 5 minutes, stirring only occasionally, until golden and soft.
Add farro to pan and cook for 2 minutes to lightly toast grains.
Step 2: Boil Farro
Add 2 quarts of water and 1/2 tsp. salt to pot with farro; bring to a boil. Reduce the heat to medium-high and boil until soft, about 30 minutes. Drain off cooking water.
Step 3: Prepare Fig Vinaigrette
In a medium bowl, combine fig preserves, vinegar, mustard, olive oil, salt and pepper; whisk to combine.
Step 4: Assemble Warm Farro Salad
Transfer farro to bowl with shallots. Add half of dressing and toss to combine. Let sit for 10 minutes. Stir in radicchio, parsley and pistachios.
Crumble goat cheese overtop, and drizzle with remaining dressing. Garnish with extra pistachios and/or parsley, if you wish!
Serving Suggestions
This warm farro salad is perfectly satisfying enough to enjoy on its own. However if you’re looking for an extra pump of protein, you can toss in shredded chicken or chickpeas.
Some of my other favorite pairings include:
- Soup: I love serving this alongside my famous White Bean and Lemon Soup for a light lunch or cozy dinner.
- Sandwich: Try my 10 Minute Chickpea Tuna Salad in a wrap or sandwich roll.
- Salmon: The flavors of this salad pair especially well with my Pesto Salmon.
Make-Ahead and Storage Tips:
- Make-Ahead: Prepare the fig vinaigrette up to 5 days ahead. Keep refrigerated in a sealed jar or container.
- Store: Refrigerate leftover farro salad for up to 5 days. Enjoy chilled or closer to room temperature.
More Grain Salad Recipes to Try:
Super Green Grain Salad
Zucchini Orzo Salad with Pepperoncini Dressing
Salmon Couscous Salad with Feta Dressing
Brown Butter Quinoa Tabbouleh Salad
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Warm Farro Salad with Fig Vinaigrette
Equipment
- 3-quart saucepan
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 2 medium shallots, cut into segments
- 1 cup farro, rinsed
- 1/2 tsp. kosher salt
- 1 small (4 to 5-oz.) head radicchio, cored and cut crosswise into thin strips (or 2 red-leaf endives)
- 3 Tbsp. finely chopped pistachios
- 2 Tbsp. finely chopped fresh parsley
- 1 to 2 oz. goat cheese, crumbled
- Optional garnish: fresh sliced figs
Fig Vinaigrette
- 2 Tbsp. fig preserves (or fig jam/jelly)
- 2 Tbsp. apple cider vinegar
- 1/2 tsp. Dijon mustard
- 1/4 tsp. each salt and black pepper
- 1/4 cup plus 1 Tbsp. extra-virgin olive oil
Instructions
- Heat 1 Tbsp. olive oil in a saucepan over medium heat. Add shallots; cook 4 to 5 minutes, stirring only occasionally, until caramelized. Season with a pinch of salt, and transfer to a large bowl.Add farro to pan and cook for 2 minutes, stirring occasionally, to lightly toast grains. Add 2 quarts of water and 1/2 tsp. salt; bring mixture to a boil. Reduce the heat to medium-high and boil, uncovered, until the grains are soft, about 30 minutes. Drain off cooking water.
- Prepare Fig Vinaigrette:In a medium bowl, combine fig preserves, vinegar, mustard, salt, and pepper. Gradually stream in olive oil, whisking constantly, until combined.
- Transfer cooked farro to bowl with shallots. Add half of dressing and toss to combine. Let sit for 10 minutes. Stir in radicchio, pistachios, and parsley. Taste and adjust seasonings as needed (you may want a pinch more salt). Transfer salad to a serving platter.Crumble goat cheese overtop, and drizzle salad with remaining dressing. Garnish with extra chopped pistachios, parsley and/or fresh figs, if desired.
Notes
- Make-Ahead: Prepare the fig vinaigrette up to 5 days ahead. Keep refrigerated in a sealed jar or container.
- Store: Refrigerate leftover farro salad for up to 5 days. Enjoy chilled or closer to room temperature.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Made this today to serve at lunch. I WISH that I had doubled the recipe. Four of us devoured it. We loved it! I could eat that fig vinaigrette on cardboard! I made it exactly as Jamie wrote it but included spinach with the radicchio! This was comforting and delicious and hardy! I will be making it again in a couple of days since I have the ingredients still on hand. It’s a keeper!
Hi Mary – I’m so thrilled it was a hit! Thank you so much for taking the time to come back and leave a review!
Made this last weekend, absolutely delicious!! I love how it’s just as good warm, room temperature or cold. Had for lunch 3 more times during the week. The textures and flavors work wonderfully together—and you were right about making a double batch of dressing to use in othe salads.
Hi Karen – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review!