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Citrus Curry Farro Salad

This farro salad with sweet potatoes and orange vinaigrette 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!
Course Salads, Sides
Cuisine American
Keyword curry, farro, orange, sweet potato
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 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.