Orange Balsamic Zucchini Farro Salad

Orange Balsamic Zucchini Farro Salad

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Orange Balsamic Zucchini Farro Salad


Units Scale


  • zest of 1 orange
  • 23 tablespoons orange juice
  • 2 tablespoons balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons honey
  • 1 tablespoon mint, finely chopped
  • small garlic clove, minced
  • big pinch of salt and pepper


  • 1 handful of arugula
  • 1/3 cup farro
  • 1 cup stock
  • 23 large zucchini
  • 1/2 of a red onion
  • 23 tablespoons olive
  • 1/4 cup green olives, chopped
  • 1/4 cup parmesan, freshly grated
  • 1/4 cup pistachios, chopped


  1. In a small pot combine the farro and stock. Cook as directed on the farro package.
  2. Next in a saute pan combine the zucchini and red onion along with some olive and salt. Cook until the zucchini is soft and slightly golden.
  3. While both of those are cooking, mix together all the dressing ingredients together.
  4. Lastly, toss together the cooked farro and zucchini along with the olives, cheese, nuts, dressing and enjoy over a bed of arugula!

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