This citrus curry farro salad is a great lunch staple to make on prep day. Orange zest, currants, and roasted pistachios combine with hearty farro, curry-spiced sweet potatoes and fresh herbs for a mix of flavors you won’t be able to forget!
Citrus Curry Farro Salad
You have seen me eat this citrus curry farro salad with sweet potatoes many times! It’s my favorite dish on the Plenty menus. I insisted Della share the recipe with you all! She is a “little of this, little of that” naturally intuitive chef who doesn’t write things down. So I followed her around my kitchen one morning, taking notes and writing the recipe in detail for you guys. There are a few steps to do at once (cook farro, roast sweet potatoes, make dressing) but the salad itself comes together so fast. And this is definitely one of those “gets better the next day” recipes you’ll be able to enjoy all week!
Orange + Spices + Zest + Herbs
You know how I’m big on a variety of flavors and textures all in one bite? This salad has it all: the farro is chewy, the sweet potatoes fluffy, the currants a little sweet, the pistachios crunchy and salty, the orange dressing and fresh herbs bright.
How To Enjoy
This recipe makes a lot – 6-8 servings. I can have a cereal sized portion of this salad for lunch and feel full. We usually add chicken on top to turn it into a dinner entree. And mixed with some kale it makes a great side salad as well. It would make a great addition to a vegetarian dinner party or Thanksgiving table as well!
How To Make It
1 // Cook farro. I watched Della salt her water and I have been using way too little salt for my pasta water! You know how they say to “use enough to taste like the ocean”? Well who tastes boiling water! Della used about 1/4 cup of kosher salt, and the farro was perfectly seasoned when it was done.
2 // Roast sweet potatoes. Seasoned with curry, smoked paprika, and cumin, these sweet potatoes are great alone too! Crank up your oven to 450 degrees and be sure to put some olive oil ON the pan before adding them so they don’t stick.
3 // Make the dressing. Zest FTW! I usually make my dressings in a mason jar and shake it like Taylor Swift, but a stick blender is ideal here to really emulsify the dressing, especially since there is no mustard.
TIP: You’ll likely have extra dressing, so freeze it in an ice cube tray!
Citrus Curry Farro Salad
- 4 medium sweet potatoes peeled and diced
- 1.5 cups dry farro
- 2 tsp yellow curry powder
- 1 tsp smoked paprika
- 1 tsp cumin
- Kosher salt and pepper to taste
- 4 tbsp olive oil 2 for sheets and 2 for potatoes
- 1/2 cup dried currants
- 1/2 cup roasted pistachios
- 3/4 cup cilantro chopped (yes that’s a lot!)
For the dressing
- 1 navel orange
- 1 tbsp honey
- 1 tsp champagne or apple cider vinegar
- 1/8 tsp smoked paprika
- 1/2 cup olive oil
- Preheat oven to 450 degrees.
- Bring a pot of very salty water to boil, add farro, and cook in simmer partially covered for about 30-35 minutes, until farro reaches your desired firmness. Drain and rinse.
- Drizzle a 1 tbsp olive oil on each of two baking sheets. Spread potatoes evenly between sheets. Sprinkle with curry powder, paprika, cumin. Season with salt and pepper to taste. Add remaining 2 tbsp olive oil to each sheet. Massage spices and seasonings into potatoes. Bake for 20 minutes, switching racks halfway through.
- For the dressing: Zest and juice both oranges into a wide mouth mason jar. Add honey, vinegar and paprika. Season with salt and pepper. Add olive oil. Use a stick blender (ideally) or shake a LOT to emulsify. Makes two cups of dressing.
- In a large bowl, combine farro, sweet potatoes, currants, pistachios, and cilantro. Toss with dressing.