Orange Pecan Farro Salad
Serves: Serves 6
  • 7 tablespoons olive oil
  • Juice and zest of one orange
  • 1 tablespoon white balsamic vinegar
  • 1 cup farrow (pearled)
  • 1 – 10 ½ or 11 ounce can of mandarin oranges, drained, juice reserved
  • 1 teaspoons salt
  • ½ cup/2½ ounces toasted pecans, halves and/or pieces
  • 4 ounces baby spinach – finely chopped, about 2 cups
  • 2 scallions, chopped, white and light green parts
  • 2 or 3 slices/1 ounce, cooked, crumbled bacon
  1. Make the vinaigrette by whisking together the olive oil, 2 tablespoons of the orange juice, zest, white balsamic vinegar, and a pinch of salt. Set aside.
  2. In a medium sauce pan combine 2 cups of water with the farrow, remaining orange juice, reserved mandarin orange juice/liquid, and salt. Bring to a boil and then reduce heat and simmer for 35 minutes or until all the liquid is absorbed. Let the farro cool.
  3. In a large mixing bowl combine the farrow with the pecans, baby spinach, scallions, and bacon. Add the vinaigrette and mix well. Gently fold in the mandarin oranges. Serve at room temperature.
Nutrition Information
Serving size: 5 ounces, Calories: 422, Fat: 29g, Saturated fat: 4g, Unsaturated fat: 25g, Trans fat: 0g, Carbohydrates: 30g, Sugar: 9g, Sodium: 472mg, Fiber: 5g, Protein: 8g, Cholesterol: 6mg
Recipe by Queen of My Kitchen at