Farro and Citrus Salad

Recipe shared by Alex Caspero MA, RD & Katie McFarland

Number of servings

Salad ingredients

  • 8 oz uncooked farro
  • 1 Sunkist® California Star Ruby Grapefruit, segmented
  • 2 Valencia oranges, segmented
  • .25 cup feta crumbles
  • .13 cup mint, torn

Dressing ingredients

  • .5 teaspoon Dijon mustard
  • .25 fresh squeezed Valencia orange juice
  • .25 cup extra-virgin olive oil
  • .5 teaspoon salt
  • .5 teaspoon ground black pepper



  1. Cook the farro according to package directions until al dente, then set aside to cool.
  2. Place the farro in a large bowl and add in the grapefruit segments, orange segments, feta crumbles and mint.



  1. Lace the Dijon mustard in the bottom of a medium bowl, then whisk in the orange juice.
  2. Keep whisking, slowly drizzling in the olive oil until creamy.
  3. Add in the salt and pepper.
  4. Add dressing to the farro bowl, tossing to combine. Season to taste, adding in more salt and pepper as needed. Serve at room temperature.