This post is sponsored by Sunkist, but all opinions and thoughts are my own. Thanks for supporting the brands that support Delish Knowledge!
I love this time of year so much. Having a toddler in the summer feels like a game-changer compared to the winter; we spend most of the day outside, going on lots of wagon walks, playing chase, and breaking for popsicles when the heat gets to be too much. I swear Van’s personality has changed so much in the last few months, now that he’s broken from his cabin fever and is able to actually run around. This season is refreshing for both of us.
It also means that I want to spend less time in the kitchen. Even as someone who loves to cook as much as I do, I hate being glued to my oven. Dinners lately have been a rotation of my favorite no-cook recipes, lots of veggie burgers on the grill and simple grain salads, like this one.
Sweet and savory might be my favorite food combination, ever. There’s something so incredibly refreshing about juicy citrus thrown together with salty feta, hearty farro, toasted almonds and crisp mint. It’s everything I want to be eating in the summertime, with the bonus being that it takes just minutes to prepare.
This recipe was made in partnership with Sunkist, and we are highlighting two of their delicious citrus varieties: Valencia Oranges and California Star Ruby Grapefruit. We’ve been juicing the Valencia oranges in the morning for a fun breakfast treat and oh my goodness, it’s night and day compared to store-bought juices. It’s also why I’m using the oranges in the salad and also in the dressing; the bright flavor makes this salad pop.
The other great thing about salads like this one? They are perfect for potlucks, picnics, you name it. A few weeks ago, we invited a bunch of new neighbors over to help us clean out the fridge. It was very informal and very perfect. We grilled vegan sausages, someone brought a watermelon and I served a few simple sides, including this farro and citrus salad. I made it in the morning, so I didn’t have to do much when people arrived.
That’s the best isn’t it? Having things in the fridge ready to go so you can spend time with company and not in the kitchen. As someone who loves to host, that’s a mandate for me: I want to be able to enjoy the evening as well and not be stuck as a prep cook inside.
Ready for something fun? Sunkist introduced me to another St. Louis blogger, Katie of Mom’s Little Running Buddy. As you can probably guess, she’s a mom, a runner and a fitness blogger. We met up a few weeks ago to experiment in the kitchen and get to know each other. Sometimes this blogging thing can feel pretty lonely, so it was nice to get together with someone in a similar space and chat about balancing work and motherhood, preferred running routes and our favorite recipes.
You can see us making this Farro and Citrus Salad over on my Instagram TV page here. And, if you’re looking for a refreshing drink to serve alongside, you’ve gotta try this Orange Spritz that we created together! Recipe here.
I hope you love this recipe as much as we did! If you tried it, make sure to comment below, rate it and tag me on Instagram using the hashtag #delishknowledge. I love seeing you make my recipes! Thanks again to Sunkist for sponsoring this recipe –visit Sunkist.com/recipes for more citrus inspiration and ideas.Print
Farro and Citrus Salad! A light grain salad featuring nutty farro, oranges, grapefruit, feta and a tangy orange dressing.
- 8 ounces uncooked Farro
- 1 Sunkist California Star Ruby Grapefruit, segmented
- 2 Sunkist Valencia oranges, segmented
- 1/4 cup feta crumbles
- 1/8 cup fresh mint, torn
- 1/2 teaspoon dijon mustard
- 1/4 cup fresh squeezed Valencia orange juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cook the farro according to package directions until al dente; then set aside to cool.
- Place the farro in a large bowl and add in the grapefruit segments, orange segments, feta crumbles and mint.
- Make the dressing. Place the dijon mustard in the bottom of a medium bowl, then whisk in the orange juice. Keep whisking, slowly drizzling in the olive oil until creamy. Add in the salt/pepper then add to the farro bowl, tossing to combine. Season to taste, adding in more salt/pepper as needed. Serve at room temperature.
Keywords: farro citrus salad