Farro Nectarine Salad w Ginger Pom Vinaigrette

★★★★★ 1 Review
earth2joy avatar
By Janus Joy Miller
from Escondido, CA

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.

serves 6-8
prep time 20 Min
method 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 sm
    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
    celery stalks
  • 1 sm
  • 2
    rainbow carrots (average size - about thumb thickness at the top)
  • 1/4 lg
    white onions
  • 2 md
  • 1/2 tsp
    pink himalayan sea salt, freshly ground
  • 1/4 tsp
    pink peppercorns, freshly ground
  • 6
    butter lettuce leaves

How To Make

  • 1
    whisk together 1st four ingredients (oil, vinegar, ginger & lemon juice). Set aside
  • 2
    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.
  • 3
    Divide among 6 (or 8) butter lettuce leaves.
  • 4
    This would be pretty next to grilled chicken or shrimp.