Farro Salad with Pistachios Apricots and Herbs

This Farro Salad with Pistachios Apricots and Herbs is my go-to meal prep lunch. It can be made in under 30 minutes and lasts several days in the fridge when tightly sealed. The chewy farro balances perfectly with salty pistachios, a bright citrus dressing, and sweet apricots pieces.

Farro Salad with Pistachios Apricots and Herbs Recipe

Hiii! I hope you all had a fantastic Thanksgiving week (if you are US based)! I am just now getting back into the swing of things and am SO ready to start getting festive! We put our tree up over the weekend along with a bunch of lights and I’m planning to spend Sunday working on a new holiday cookie recipe for you all.

A few housekeeping things before we dive into today’s recipe. First up, did you see my instagram post about gifting my cookbooks for the holidays? Basically, since I can’t meet all of you in person and give you a big ‘Thank you’ hug, I’m offering to send a signed recipe card to anyone who emails me a proof of purchase for one of my books. I’m hoping it’ll help give an extra special touch to your gift and a small way to show how appreciative I am to you for supporting my book adventure!

Secondly, I will be signing copies of my book this Saturday in Indianapolis at the Indiana Historical Society’s Annual Author Fair! If you live in the area, I’d love to see you there! The event is from noon to 4 PM and I’ll be the awkward looking introvert in the back peddling my recipes. Hope to see you there! : )

Farro Salad with Pistachios Apricots and Herbs Recipe

And now on to talking about this Farro Salad with Pistachios Apricots and Herbs recipe! This has become a favorite meal prep salad that I make a big batch of on Sunday and then enjoy for lunches all week long. The recipe was originally from Bon Appetit and I’ve slowly tweaked it every time I’ve made it until I landed on this version. I’ve had trouble finding farro in my grocery store before but usually can find Bob Red Mill’s brand in the organic section. The farro is chewy and filling and works great with the salty pistachios and sweet apricot pieces. The bright citrus dressing has a touch of heat from the chili paste and I will usually add fresh jalapeño if I have it on hand but don’t think it’s completely necessary.

Farro Salad with Pistachios Apricots and Herbs Recipe

5 from 1 vote
Farro Salad with Pistachios Apricots and Herbs

This Farro Salad with Pistachios Apricots and Herbs is my go-to meal prep lunch. It can be made in under 30 minutes and lasts several days in the fridge when tightly sealed. The chewy farro balances perfectly with salty pistachios, a bright citrus dressing, and sweet apricots pieces.

Ingredients
  • 2 cups farro rinsed
  • 1/3 cup olive oil
  • 1 tsp orange or lemon zest
  • 3 Tbsp freshly squeeze orange or lemon juice
  • 1 tsp grated peeled ginger
  • 1 tsp chili garlic paste
  • 1/4 cup chopped apricots
  • 1/2 cup roasted and salted pistachios chopped
  • 1/2 cup chopped cilantro
  • 2 Tbsp chives
  • salt / pepper to taste
  • 1 red jalapeno deseeded and sliced thin
Instructions
  1. Bring a large pot of water to a boil. Add farro and cook until farro is tender, about 20 minutes.

  2. Meanwhile, whisk together the olive oil, orange zest, orange juice, ginger, and garlic paste.

  3. Once the farro is ready, drain and transfer to a mixing bowl. Fold in the orange dressing, apricots, pistachios, and cilantro. Season with salt and pepper and garnish with jalapeno slices (if you like heat, skip if not).

  4. This can be served warm but I like to transfer it to the fridge for a few hours so the dressing has time to soak into the farro.

 

Farro Salad with Pistachios Apricots and Herbs Recipe

 

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3 Comments

  • Karl
    December 1, 2018

    Looks amazing got to give this a go to impress the friends

  • Erica
    January 9, 2019

    I made this last night for my family and it was delicious. I used Harissa in place of the chili garlic paste and it was a little spicy. I will probably reduce the Harissa to 1/2 the amount in the future. I also eliminated the jalapeño because I knew that it would be too spicy for my kids. I love the complexity of flavors. I will definitely be making this again. Thanks for this wonderful recipe!!

  • Buddha Bowl With Poblano Tahini Sauce -
    April 26, 2019

    […] some sort of grain or quinoa salad for lunches (current favorites are this farro salad and this quinoa […]

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