Farro Salad with Winter Fruit, Pistachios and Ginger Recipe – Annie Somerville | Food & Wine Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - Farro
  • 1 teaspoons - finely grated orange zest
  • 1 tablespoons - fresh orange juice
  • 1 tablespoons - fresh lemon juice
  • 1 tablespoons - finely grated ginger
  • 1/4 cups - extra virgin olive oil
  • 1/4 cups - golden raisens
  • 1/4 cups - dried sour cherries
  • 2 - scallions thinly sliced
  • 1/3 cups - salted roasted pistachios, chopped
  • 1/4 cups - chopped mint
  • 2 tablespoons - chopped cilantro
  • Directions:

    Bring a large saucepan of lightly salted water to a boil. Add the farro and simmer over moderate heat until al dente, about 35 minutes. Drain well, shaking off the excess water.

    Meanwhile, in a large bowl, combine the orange zest, orange juice, lemon juice, ginger and oil and whisk to blend. Season with salt.

    Add the warm farro to the dressing along with the raisins and cherries and toss well. Let stand until the farro is almost cool. Just before serving, fold in the scallions, pistachios, mint and cilantro and season with salt.

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    Category:  Pasta Salad

    Cuisine:  Indian

    Prep Time:
    Cook Time:


    The salad can be kept at room temperature for up to 4 hours.



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    Posted On:

    March 16, 2020

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