Food Recipes Farro Salad With Brown Butter Vinaigrette 4.7 (3) 2 Reviews Brown butter makes everything better, and this hearty farro and vegetable salad is proof. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Updated on February 17, 2023 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Prep Time: 25 mins Total Time: 1 hrs Servings: 4 Jump to Nutrition Facts There are so many genius things going on in this salad. First, it's a one-pot wonder because before the farro is fully cooked, chopped asparagus and a big handful of peas get added to the boiling water, omitting the use of another pot to cook the veggies. Second, toasty brown butter gets whisked into the vinaigrette to add richness and depth. Third, crunchy pistachios, juicy orange segments, and salty feta add big texture and flavor to the final dish. Bring this salad to the table at brunch or as a side for roasted chicken or fish. Ingredients Salad 3/4 cup farro 1 1/2 tsp kosher salt 1 lb asparagus, trimmed and cut into 3-in. pieces 1 cup frozen petite peas 2 oz feta cheese, crumbled (about 1/2 cup), divided 1/4 cup salted roasted pistachios, divided 2 medium navel oranges, peeled and sliced into segments, divided 2 tbsp chopped fresh tarragon Dressing 1/4 cup (1/2 stick) unsalted butter 2 tbsp olive oil 2 tbsp balsamic vinegar 2 tsp maple syrup 1 tsp Dijon mustard 3/4 tsp kosher salt 1/4 tsp freshly ground black pepper Directions Prepare the Salad Combine farro, salt, and 2 cups water in a medium saucepan. Bring to a boil over high. Reduce heat to low, cover, and simmer until farro is tender and liquid is absorbed, about 30 minutes. During last 5 minutes of cook time, stir in asparagus and peas; cover. Transfer mixture to a large bowl to cool slightly. Prepare the Dressing Melt butter in a small saucepan over medium. Cook, stirring often, until butter is just browned and smells nutty, about 5 minutes. Remove from heat and let cool for 5 minutes. Whisk oil into butter. Whisk vinegar, syrup, mustard, salt, and pepper in a high-sided bowl until combined. Slowly drizzle in butter mixture, whisking constantly, until dressing is smooth and emulsified. Assemble the Salad Add half of the feta, half of the pistachios, and 3/4 of the orange segments to farro mixture. Add dressing and toss to combine. Transfer to a serving bowl. Top with remaining pistachios, feta, and orange segments. Sprinkle with tarragon. Serve warm. Rate it Print Nutrition Facts (per serving) 524 Calories 23g Fat 76g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 524 % Daily Value * Total Fat 23g 29% Saturated Fat 10g 52% Cholesterol 43mg 14% Sodium 897mg 39% Total Carbohydrate 76g 28% Dietary Fiber 15g 52% Total Sugars 41g Protein 13g Vitamin C 218mg 1,090% Calcium 260mg 20% Iron 3mg 19% Potassium 1125mg 24% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.