Winter Citrus Salad with Farro


Quick to the Table

Springer Huseby

Citrus has long been my little ray of sunshine during the colder, darker months of winter.  The beautiful bright colors of a blood orange or ruby red grapefruit have always had an almost magical ability to do away with any of my lingering wintertime blues.

Most of the time, I enjoy them “as-is”.  This time of year, it is pretty standard for me to have a grapefruit or orange floating around in the bottom of my bag, at the ready for a mid-afternoon snack.  But every so often, I will step up my game, throwing a bit of citrus into a salad or smoothie.

My most recent kitchen experiment resulted in an unusual, but delicious, combination of ingredients – grapefruit, blood oranges and mint mixed with a scoop of leftover, needing-to-find-a-home farro.  The fruit was wonderful on it’s own, having been lightly dressed with a refreshing mixture of lemon juice and honey.  But I was looking for a bit more “heft” to my salad, a little something to give it some staying power.  That’s where the farro came in.  And it couldn’t have been better.

An Orange a Day…

If I had to guess, it’s no accident that grapefruits and oranges hit their peak smack-dab in the middle of cold & flu season.  Both have proven to be full of Vitamin C, with just one orange offering over 100% of the daily recommended intake. Known for it’s immunity-boosting capabilities, Vitamin C is effective in fending off the common cold as well as relieving the severity of existing symptoms.

Rich in antioxidants, citrus also has proven itself to be a powerful defense against a variety of cancers.  These same antioxidant properties are thought to reduce inflammation related to asthma and arthritis.

Enjoy, be healthy and eat life whole.



1 cup farro
3 tablespoons fresh lemon juice
2 tablespoons honey
1 tablespoon fresh mint, chopped
3-4 pieces of citrus (I opted for 1 grapefruit, 2 blood oranges and a navel orange)


  1. Rinse the farro thoroughly.  Add to 3 cups of water in a medium-sized saucepan.  Bring to a boil before reducing to a simmer.  Cover and continue cooking for another 20 minutes, or until the farro is cooked through but not mushy.  Drain any remaining water and set aside.
  2. Cut the ends of the citrus, creating a flat surface. Stand the fruit up on the flat surface, use a paring knife to carefully remove the remaining peel & pith.  Slice into 1/2″ wheels and then into bite-size pieces.
  3. Mix the lemon juice, honey & mint together in the bottom of a large bowl.  Add the farro and mix well.  Gently toss in the fruit, being careful not to break it up.  Serve immediately or throw in the fridge for later.

Serves 4.

Thanks for reading! My name is Springer Huseby and I am a certified holistic health & nutrition coach, natural food cook, wife, mom, dog owner, San Francisco transplant and fledgling food blogger (not always in that order).[more...]

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