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
Ingredients
- 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
Instructions
- 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.
Charmaine Ng | Architecture & Lifestyle Blog says
Mmmm, this looks so good – probably one of my favourite recipes from you, Kath! I can almost smell the salad. 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Andrea says
Yum! This sounds so delicious!
Nancy says
Thanks, I have been looking for some good grain-based salad recipes. Please check the amount of oranges listed in the dressing recipe – it says 1 naval oranges (plural) and it looks like you used at least 2 by your pictures.
KathEats says
Good catch. The recipe uses just one. We actually made double the dressing and decided it was better to have just what you need instead of extra, hence the photo!
Denise says
I’ve been very jealous of your having Plenty so close by to help with nutritious, delicious meals. I will be trying this one out this weekend!
Nancy says
Thanks! I have been looking for a new Farro recipe. Loving this grain added to our rotation. Have all the ingredient on hand and now know what’s for dinner.
Emily J says
Looks delicious. I’m going to try it with brown rice to make it gluten-free. Can’t wait!
Meredith says
Hi, How much smoked paprika in the dressing? It’s say “1/8 smoked paprika.”
And I believe it’s navel orange!
KathEats says
Fixed!
Ruthie says
I loved this post, Kath!, There are great details from your experience of shadowing a professional chef. I too was always thinking …that meal looks delicious (i.e. salad or something Della had made) that you photographed. And, what a creative way to collaborate and support another business person. Thanks for sharing all of the details and the recipe.
Thanks to Della too!
KathEats says
🙂 thanks!
Beth Lawrence says
What temp would you recommend eating this? Sounds like Room temp initially. How about leftovers?
KathEats says
I’ve enjoyed it at all temps. Most often straight from the fridge, but I’ve heated up too!
Melissa Kieper says
Is it better warm, cold, room temp?
KathEats says
I’ve eaten it all three ways! Cold in summer, warm in cooler months. And room temp is great too.
Amanda says
I made this last night – and I bought the soft teddy bear robe from Pottery Barn (so insanely cozy) – I’ve been influenced!!
KathEats says
Hahaha YAY!
Andrea says
Made this and YUM – Such a delicious combination! The sweet potatoes alone were great, and I loved the sweetness of the fruits combined with nuts, grains and brightness of cilantro. I used buckwheat and combined with arugula for a big old salad!
KathEats says
So glad to hear it!!