Farro has been a recent addition to my pantry. It’s loaded with fiber and protein, which will keep your energy stable throughout the day. It’s also deliciously nutty and has a great, chewy texture.
This salad is satisfying, and is exceptionally nourishing with all sorts of goodies: green apples, dried peaches, toasted pistachios, arugula and a simple naval orange and basil dressing. I love assembling this salad on a Sunday afternoon and stashing it away for weekday lunches.
Toasted Farro + Pistachio + Dried Peach Salad
1 cup organic farro
2 cups filtered water
2 tbsp raw or unsalted organic butter
1/4 cup organic dried peaches, chopped
1 organic green apple, chopped
1/2 cup organic pistachios, shelled and toasted
Handful of organic baby arugula
Naval Orange Dressing to taste (see recipe below)
Place butter in a medium-sized pot (I used a 5.5 quart French oven) over medium heat. Melt. Add farro and toast for about 5 minutes. Add water then cover with lid. Reduce to low heat and simmer for about 25 minutes or until the water has completely absorbed and the farro is soft and chewy. Meanwhile, toast the pistachios: place them in a cast iron skillet over medium heat for about 5 minutes, stirring occasionally. Remove from heat once edges are roasted.
Place the dried peaches, apple, pistachios and arugula in a large bowl. Add farro once it has cooled slightly. Dress the salad adding a touch of dressing at a time. Store in the fridge and enjoy within a few days. For a special treat, serve with homemade caraway seed bread.
Naval Orange + Basil Dressing
1 organic naval orange, juiced and zested (you will only need about 1 tsp of the zest)
3 fresh, organic basil leaves, chopped
1/2 tsp herb salt
1/2 tsp fresh ground black pepper
Place orange juice, zest, basil leaves, salt and pepper in a small bowl. Whisk until well combined. I didn’t add any additional oil or fat to the dressing for this salad as the farro was toasted in butter. If you are planning on using this dressing in other salads, I recommend adding about 2 tbsp of organic olive oil.
Images via Cassie Winslow