Bluebird Grain Farms Orange Hazelnut Farro Salad


Bluebird Grain Farms Orange Hazelnut Farro Salad
Courtesy Bluebird Grain Farms

Bluebird Grain Farms Orange Hazelnut Farro Salad. Photo courtesy Bluebird Grain Farms.

Makes about 4 Cups Salad


  • 2 Cups cooked Bluebird Grain Farms Emmer Farro
  • Zest and juice from one organic orange
  • 4 Tender chard leaves, stems removed
  • 1/3  Cup dried fruit (plums, cherries, or apricots)
  • 1/3  Cup roasted hazelnuts
  • 1/4 Cup hazelnut oil
  • 1/4 Teaspoon kosher or sea salt
  • Teaspoon dijon mustard
  • 1 Tablespoon agave nectar or honey


Place cooked farro in a large mixing bowl. Grate orange zest (avoid the bitter white pith just underneath the zest). Chop or tear the chard into small strips 1/2 inch wide. Roughly chop the dried fruit and hazelnuts. Add zest, chard, dried fruit, and nuts to farro. To make dressing, use a jar with a tight-fitting lid and combine fresh squeezed orange juice, hazelnut oil, salt, dijon, and agave nectar. Screw on lid and shake well. Pour 1/3 cup dressing into the farro salad (or desired amount) and stir salad. Save remaining dressing in the refrigerator to toss with salad greens later.

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