Farro Salad with Tangerines and Pistachios

Farro Salad with Tangerines and Pistachios

Farro Salad with Tangerines and Pistachios

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  • Each serving
  • 290cal
  • 15g fat (2g sat)
  • 0mg chol
  • 240mg sodium
  • 39g carb
  • 6g fiber
  • 9g sugars
  • 7g protein


  • 1 cup emmer farro
  • Salt and pepper, to taste
  • 3 tangerines, divided
  • 2 tablespoons Champagne or white wine vinegar
  • 1 tablespoon mustard
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1 ripe fuyu persimmon, peeled and diced (optional)
  • 1/4 cup shelled pistachios
  • 1 head endive, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 3 green onions, sliced


Bring farro, 5 cups water and a pinch of salt to a boil. Reduce heat, cover and simmer until tender, 50 to 60 minutes. Drain and set aside.

Zest and juice 1 tangerine; segment remaining 2 tangerines. Set aside.

In a small bowl, whisk together tangerine zest, juice, vinegar, mustard, honey and garlic. Drizzle in oil while whisking to create an emulsified vinaigrette. Season to taste with salt and pepper.

In a large bowl, gently toss together farro, vinaigrette, tangerine segments, persimmons, pistachios, endive, parsley, mint and green onions. Serve at room temperature.

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