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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.


  • 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


  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.