Warm Farro Salad with Fig Vinaigrette
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.
Servings: 5
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
Serving: 1cup | Calories: 400kcal | Carbohydrates: 41g | Protein: 8g | Fat: 21g | Saturated Fat: 1g | Sodium: 510mg | Fiber: 5g | Sugar: 6.5g