Winter Farro Salad with Roasted Beets, Fennel & Orange-Honey Dressing (Make-Ahead, 60-Minute)
Crunchy roasted fennel and tender caramelized beets contrast with chewy nutty farro and pops of ruby pomegranate for a lively winter salad that holds up well in the fridge. A bright orange-honey vinaigrette ties the flavors together while crumbled goat cheese and toasted pistachios add creaminess and crunch.
Swap-in-friendly ingredients make this salad adaptable: use barley, farro pearls, or brown rice if you can't find farro; substitute walnuts or toasted almonds for pistachios; and use regular oranges if blood oranges aren't in season. Roast the beets and fennel ahead, or use pre-cooked beets to shave time.
Serve this salad chilled or at room temperature for casual weeknight dinners, packed lunches, or as a colorful side at winter gatherings and New Year brunches. It keeps well for 2–3 days, making it a great make-ahead option for meal prep or entertaining.
How to Make It
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1
Preheat the oven to 200°C (400°F). Trim and scrub the beets; wrap them in foil and place on a baking sheet. Trim fennel, reserve fronds, then slice bulbs lengthwise into 1 cm thick wedges and toss with 1 tablespoon olive oil and a pinch of salt; spread on the same baking sheet around the beets.
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2
Roast the beets and fennel for 35–45 minutes, turning the fennel once, until beets are tender when pierced and fennel is caramelized at the edges. Remove from oven and let cool; peel the beets after they are cool enough to handle and cut into 1–2 cm pieces. Chop roasted fennel into bite-sized pieces. Reserve any fennel fronds for garnish.
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3
While vegetables roast, rinse farro under cold water. Combine farro and 4½ cups water in a medium saucepan with ½ teaspoon salt. Bring to a boil, then simmer, covered, for 20–25 minutes (pearled farro 12–15 minutes) until tender but chewy. Drain any excess water and let farro cool slightly.
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4
Segment the blood oranges over a bowl to catch juices: remove peel and membrane and cut out the segments. Squeeze any remaining juice from membranes into the bowl and reserve 3 tablespoons of the citrus juice for the dressing; discard the rest or use as a splash for water.
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5
Make the dressing by whisking together the reserved orange juice, honey, Dijon, red wine vinegar, 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust seasoning—add a little more honey for sweetness or vinegar for brightness.
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6
Combine the cooked farro, roasted beets, roasted fennel, orange segments, pomegranate arils, chopped parsley, and toasted pistachios in a large bowl. Toss with most of the dressing (reserve a tablespoon for serving) until evenly coated.
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7
Fold in the mixed salad greens and crumble goat cheese over the top. Transfer to a serving platter or storage container and garnish with fennel fronds and an extra grind of black pepper.
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8
Serve the salad at room temperature or chilled. Drizzle reserved dressing just before serving if needed. Store leftovers covered in the refrigerator for up to 3 days; the farro will absorb dressing and flavors will deepen—re-toss before serving.
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