Mandarin Oranges, Pomegranate & Pistachio Farro Salad in a bowl.
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If you haven’t worked with a lot of different grains, or haven’t tried farro, definitely get it on your radar.  Farro is a hearty grain that is filling and versatile and works great as a side dish or as a salad like in this recipe. It has a chewy texture and is slightly nutty in flavor.  My mandarin oranges, pomegranate & pistachio farro salad is easy to make and packed with yummy pops of fruit and gets a little crunch from the pistachios.  I serve this fall farro salad with everything as a side dish but also have it for lunch on a regular basis.  It works great as a warm farro salad but can also be served at room temperature.

So, what do you need to know about farro?  Here are the most commonly asked questions and answers I get about working with the grain.
Answer: Farro is a type of ancient wheat grain that has been cultivated for thousands of years. It has a nutty flavor, firm texture, and is commonly used in salads, soups, and side dishes like this one (Although, I serve it as a salad all the time.)
Answer: No, farro is not gluten-free. It is a type of wheat, and it contains gluten, which makes it unsuitable for people with celiac disease or gluten sensitivities. However, it is lower in gluten than modern wheat, and some people with mild sensitivities find it easier to digest.
Answer: Farro can be cooked by boiling it in water or broth. The general ratio is 1 cup of farro to 2.5-3 cups of liquid. It usually takes about 20–40 minutes to cook, depending on whether you’re using pearled, semi-pearled, or whole farro. In this recipe, it takes just 20-minutes.
Answer: Farro is rich in fiber, protein, vitamins, and minerals like magnesium, iron, and zinc. It’s also a good source of antioxidants and has a relatively low glycemic index, making it a healthier choice for maintaining steady blood sugar levels.
Answer: Farro is higher in fiber and protein compared to white rice and is similar to quinoa in terms of protein content. It also has a chewier texture and a nuttier flavor than rice or quinoa. Nutritionally, farro contains more complex carbohydrates and micronutrients than white rice, making it a heartier and more filling option.
Answer: Farro is versatile and can be used in a variety of dishes. It works well in salads, soups, risottos (sometimes called “farrotto”), and even as a side dish or breakfast grain bowl. Its chewy texture makes it a good substitute for rice, pasta, or barley in many recipes.  I’ll often through a handful of cooked farro into soup, or on top of a salad to get in more protein and to add some substance to a meal.

Answer: Farro is available at most grocery stores, often in the health food or grain section. You can also find it at specialty stores like Whole Foods, Italian markets, or purchase farro here.

Ingredients in this farro salad

I’ve used two types of fruit in this salad.  Fresh pomegranate arils are delish!  They just pop when you bite into them and it is such a delicious burst of flavor in the grain salad.  I also use mandarin orange segments.  While using fresh mandarin oranges is ideal, canned will work just fine (so will fresh clementines which are often easier to find at the supermarket). Again, the oranges offer a light a refreshing taste to the salad.

The pistachios add a nice crunch and the dressing for the salad couldn’t be easier to make.

How to make this salad

FARRO
Cook Farro in water on stove top. Start with cool water and bring to a boil. Then cover and reduce heat to medium low and cook until liquid is absorbed. (15-20 mins)  Put cooked farro into a bowl.

SALAD
Mix olive oil, juices and seasonings in a small bowl. Pour over warm farro and stir to coat. Add all the ingredients and mix. Serve at room temperature or chill and serve cold.  Both work great.

This salad can be made, covered and kept in the refrigerator for several days.  Simply serve cold or let it come to room temperature.  It works great on a buffet too.  I’m thinking my Thanksgiving buffet table.

If you try this dish, do leave a comment and rate the recipe below.  I’d love to hear from you.  If you’d like to try other grain side dishes, check out some of my favorites:

Chicken Bouillon Fonio

Moroccan Fonio

Fig, Almond & Mint Quinoa Salad with Lemon Honey Vinaigrette

Wheat Berry, Cherry & Pistachio Salad

Wheat Berry Vegetable Salad with Dried Fruit and Walnuts

 

Mandarin Oranges, Pomegranate & Pistachio Farro Salad in a bowl.

Mandarin Oranges, Pomegranate & Pistachio Farro Salad

This is a delicious and healthy farro based salad that is filled with fruits and nuts.
5 from 2 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Sides, Soups & Salads
Cuisine General
Servings 8 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 1 Cup of Farro
  • 1 ½ Cups of Water
  • 1 Tsp. Kosher Salt
  • 2 Tbsp. Lemon juice
  • 1 Tbsp. Olive Oil
  • 2 Tbsp. of Juice from the can of mandarin oranges OR fresh squeezed mandarin juice from the fruit
  • 1/8 Tsp. Cardamom
  • 1 ½ Cups of Canned mandarins in juice OR
  • Fresh Mandarin orange segments
  • 1 Cup Pomegranate Seeds
  • ½ Cup Chopped Mint leaves
  • ¼ Cup Chopped, toasted pistachio nuts

Instructions
 

FARRO

  • Cook Farro in water on stovetop. Start with cool water and bring to a boil. Then cover and reduce heat to medium low and cook until liquid is absorbed. (15-20 mins)

SALAD

  • Mix Olive Oil, juices and seasonings in a small bowl. Pour over warm farro and stir to coat. Add all the ingredients and mix. Serve at room temperature or chill and serve cold. This will serve four lunch size portions or 8 side dish portions.
Keyword fruits, grains, nuts, salad, sides
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