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bowl of winter farro salad with fennel, beets and citrus in a bowl

Winter Farro Salad

Megan Calipari
This Winter Farro Salad is full of roasted vegetables and citrus and is dressed with a delicious roasted garlic vinaigrette. This salad is great warm or cold and is perfect for meal prep!
Prep Time 20 mins
Cook Time 30 mins
Course Salad, Side Dish
Cuisine American, Italian
Servings 4 Servings


  • 1 Knife
  • 1 Cutting Board
  • 1 Sheet Pan
  • 1 2 Quart Sauce Pan
  • 1 Serving Bowl


For the Farro

  • 1 Cup Farro, Rinsed
  • 6 Cups Water
  • Pinch Salt

For the Roasted Veg

  • 1 Medium Fennel Bulb, trimmed, quartered, cored and sliced about ¼ inch thick Reserve the fronds
  • 1 Large Red Beet, peeled, quartered and sliced about ¼ inch thick
  • ½ Medium Shallots, sliced about ¼ inch thick save the remaining half for the dressing
  • 1 tablespoon Olive Oil
  • Salt and Black Pepper
  • 3 Small Cloves of garlic, unpeeled

For the Roasted Garlic Dressing

  • 3 Cloves Roasted Garlic
  • 2 tablespoon White Wine Vinegar Or Champagne Vinegar
  • 2 tablespoon Extra Virgin Olive Oil
  • ½ Medium Shallot, finely chopped
  • 1 teaspoon Dijon Mustard
  • Salt and Black Pepper

For the Salad

  • 1 Medium Orange, peeled, halved and sliced
  • ½ Cup Chopped Fennel Fronds


  • Preheat oven to 425* F.

For the roasted veg

  • Onto one half of a sheet tray, combine fennel and shallot and spread them out into a single later. Onto the other side of the sheet tray, spread the beet slices into a single layer. Drizzle each half with ½ tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat, but keep the halves separate. Add the unpeeled garlic cloves onto the sheet tray and place into a 425* oven for 30 minutes or until the vegetables and the garlic cloves are soft.
  • Once the veggies are done, set aside the roasted garlic cloves for the dressing and add the veggies to a big bowl with the farro.

To cook the farro

  • Meanwhile, combine farro, water and a pinch of salt in a 2 quart saucepan. Bring to a boil, reduce heat to simmer and cook for about 20 minutes or until the farro is tender. Drain the excess water, add the farro into a large bowl with the vegetables and set aside.

For the Roasted Garlic Dressing

  • Peel the 3 roasted garlic cloves. Mash them well with a fork. Add vinegar, oil, dijon, salt and pepper and stir to combine.

Put the Salad Together

  • Pour the roasted garlic dressing into the bowl with the farro and vegetables.
  • Add the chopped fennel fronds, and sliced orange. Toss to combine and check for seasoning. Add a pinch more salt and pepper if necessary.
  • Serve warm or cold.
Keyword Winter Farro Salad