Farro Citrus Salad

Farro Citrus Salad


  • 1 cup farro, cooked and drained
  • 1 Navel Orange, segmented, chopped and drained (use this citrus sectioning tool)
  • 1 Grapefruit segmented, chopped and drained
  • 1 blood orange segmented, chopped and drained
  • Salt to taste
  • 1 tablespoon chopped cilantro
  • 1 tablespoon shallot, minced
  • ¼ cup pecans, toasted and chopped


Segment all citrus, remove all skin and any white pith with a sharp paring knife or use a sectioning tool, segment over a strainer over a  bowl to caught citrus juices, allow citrus pieces to drain.  Chop segments and place in a bowl and toss with farro, cilantro, salt and shallot.  Chill for at least 1 hour before serving. Top with pecans if desired.

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