Warm Farro Salad with Fig Vinaigrette
A delightful mix of textures and flavors featuring wholesome farro, crunchy radicchio, creamy goat cheese, and pistachios, all dressed in a sweet and tangy fig vinaigrette.
Ingredients
Main Ingredients
- 1 cup farro Whole grain high in fiber
- 2 cups water For cooking farro
- 2 cups radicchio, chopped Provides crunch and flavor
- ½ cup goat cheese, crumbled For creaminess
- ½ cup pistachios, chopped Adds a nutty flavor and crunch
Fig Vinaigrette
- ¼ cup olive oil Base of the vinaigrette
- 2 tablespoons balsamic vinegar Adds tanginess
- 2 tablespoons fig jam Provides sweetness
- Salt and pepper to taste For seasoning
Instructions
Preparation
- In a pot, bring 2 cups of water to a boil. Add the farro to the boiling water.
- Reduce the heat and let it simmer for about 20 minutes, or until the farro is tender. Drain and let it cool.
Make the Fig Vinaigrette
- In a mixing bowl, whisk together the olive oil, balsamic vinegar, fig jam, salt, and pepper.
Combine Ingredients
- In a large bowl, mix the cooked farro with chopped radicchio, crumbled goat cheese, and chopped pistachios.
Dress the Salad
- Drizzle the fig vinaigrette over the salad mixture and toss gently to combine.
Serve
- Serve the warm salad right away, or let it cool and refrigerate for meal prep.
Notes
For best texture, combine the salad gently. This salad can be stored in the fridge for up to 3 days. Adding fresh pistachios just before serving helps retain crunch.
