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Farro & Pickled Rhubarb Salad
with Radishes & Spiced Walnuts
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Time40 min
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Servings2
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NutritionEst. 690 calories
This unique grain salad highlights a bevy of bright produce, including one of our favorite spring crops: rhubarb. We’re slicing up the stalk and pickling it with a bit of honey and vinegar for delicious pops of sweet, tart flavor. Sautéed radishes, crunchy celery, and creamy avocado add plenty of exciting flavors and textures to the salad—all garnished with walnuts toasted with a blend of brown sugar, cayenne, cumin, and more.
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fresh
ingredients
Title
- ¾ cup Semi-Pearled Farro
- 2 oz Arugula
- 2 stalks Celery
- 1 Avocado
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½ stalk Rhubarb
- 2 Tbsps Apple Cider Vinegar
- 2 Tbsps Honey
- 1 Shallot
- ¼ cup Roasted Walnuts
- 6 oz Radishes
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1 Tbsp Walnut Spice Blend (Light Brown Sugar, Cinnamon, Nutmeg, Cayenne Pepper, Smoked Paprika, Ground Coriander, & Ground Cumin)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature.Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard any rhubarb leaves or woody stem ends. Cut the rhubarb into 1/2-inch-thick pieces. Place in a medium heatproof bowl. Cut off and discard the ends of the radishes; quarter lengthwise. Peel and thinly slice the shallot. Roughly chop the walnuts. Thinly slice the celery. Pit, peel, and medium dice the avocado; place in a bowl. Toss with 1/4 of the vinegar to prevent browning; season with salt and pepper.
2
Cook the farro:
Add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Pickle the rhubarb:
While the farro cooks, in a small pot, combine the honey (kneading the package before opening), remaining vinegar, and ½ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, carefully transfer to the bowl of rhubarb. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Cook the radishes:
While the rhubarb cools, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Add the shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.
5
Make the spiced walnuts:
While the farro continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the walnuts and spice blend. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and the walnuts are thoroughly coated. Remove from heat; season with salt and pepper to taste.
6
Finish & plate your dish:
To the pot of cooked farro, add the arugula, celery, pickled rhubarb, up to 1/4 of the rhubarb pickling liquid (discarding the rest), and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Divide half the cooked radishes between 2 dishes. Top with the finished farro and remaining cooked radishes. Garnish with the spiced walnuts and seasoned avocado. Enjoy!
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature.Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard any rhubarb leaves or woody stem ends. Cut the rhubarb into 1/2-inch-thick pieces. Place in a medium heatproof bowl. Cut off and discard the ends of the radishes; quarter lengthwise. Peel and thinly slice the shallot. Roughly chop the walnuts. Thinly slice the celery. Pit, peel, and medium dice the avocado; place in a bowl. Toss with 1/4 of the vinegar to prevent browning; season with salt and pepper.
2
Cook the farro:
Add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Pickle the rhubarb:
While the farro cooks, in a small pot, combine the honey (kneading the package before opening), remaining vinegar, and ½ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, carefully transfer to the bowl of rhubarb. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Cook the radishes:
While the rhubarb cools, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Add the shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.
5
Make the spiced walnuts:
While the farro continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the walnuts and spice blend. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and the walnuts are thoroughly coated. Remove from heat; season with salt and pepper to taste.
6
Finish & plate your dish:
To the pot of cooked farro, add the arugula, celery, pickled rhubarb, up to 1/4 of the rhubarb pickling liquid (discarding the rest), and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Divide half the cooked radishes between 2 dishes. Top with the finished farro and remaining cooked radishes. Garnish with the spiced walnuts and seasoned avocado. Enjoy!
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