Chilled Farro Salad with Blood Orange and Roasted Leeks

Total Time:
1 hr
20 min
Inactive Prep:
40 min
6 servings


  • 1 pound farro
  • 1 cup apple cider vinegar
  • 1/4 cup sugar
  • Salt and freshly ground black pepper
  • 1/4 cup golden raisins
  • 2 to 3 leeks
  • 1/2 cup good quality olive oil
  • Zest and juice of 2 navel oranges
  • 1 teaspoon fresh parsley
  • 4 blood oranges, segmented and zested
  • 1 cup baby arugula
  • 1/4 cup pistachios, chopped


Preheat the oven to 400 degrees F.

Simmer the farro in lightly salted water until tender. Drain, rinse lightly and let cool.

Combine the apple cider vinegar, sugar and some salt and pepper in a pot and bring to a boil. Pour over the raisins and let sit until they bloom and taste pickled. Let cool, and then drain, reserving 2 tablespoons of the liquid.

Clean the leeks by discarding the leafy tops, rinsing, cutting in half, and then rinsing again. Cut across like half-moons, rinse again, and then toss with the olive oil and some salt and pepper. Roast until some are slightly browned, 10 to 15 minutes. Stir the navel orange juice and zest into the farro. Add the reserved raisin liquid, roasted leeks, pickled raisins, parsley and blood orange zest. Mix well, and then add salt and pepper to taste. Fold in the blood orange segments and arugula right before serving. Garnish with the pistachios.


This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.