Farro Nectarine Salad W Ginger Pom Vinaigrette Recipe

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Farro Nectarine Salad w Ginger Pom Vinaigrette

Janice Joy Miller


Sometimes delicious is an accident. This was one of those times. I had a few things in the frig I needed to use up, and the outcome was this amazing salad.

pinch tips: How to Wash Fruits & Vegetables




20 Min


Stove Top


4 Tbsp
blood orange infused olive oil (or olive oil with a teaspoon or so of orange zest)
1 Tbsp
pomegranate infused wine vinegar (both the ones i use are the "o" brand)
1/2 small
lemon, juiced
1 1/2 Tbsp
fresh ginger, finely chopped
1 c
cooked farro (i cook an entire package and freeze it in 1 cup portions
1/2 c
roasted corn (i roast several ears of corn in season over a grill, then cut from the cob & freeze in 1 cup portions)
4 stalk(s)
celery stalks
1 small
rainbow carrots (average size - about thumb thickness at the top)
1/4 large
white onions
2 medium
1/2 tsp
pink himalayan sea salt, freshly ground
1/4 tsp
pink peppercorns, freshly ground
butter lettuce leaves

Directions Step-By-Step

whisk together 1st four ingredients (oil, vinegar, ginger & lemon juice). Set aside
chop celery, zucchini, onion, carrots, and nectarines to about the same size as the farro and corn. Toss everything together. Gently toss with the vinaigrette. Add salt and pepper to taste.
Divide among 6 (or 8) butter lettuce leaves.
This would be pretty next to grilled chicken or shrimp.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Soy Free
Other Tags: Quick & Easy, Healthy
Hashtags: #corn, #Nectarines, #farro