Recipe: Citrus Farro Salad with Parsley, Mint and Radishes

I’ve been creating content for a nutrition workshop I am kicking off this weekend.  I was writing about whole grains when I thought up this farro salad (this is how my brain works).  I kept seeing radishes on everything and I never eat radishes like ever, but I thought maybe I will give this a try.

I never took a liking to radishes due to its bitterness, BUT I thought maybe with a nice citrus dressing they will be tasty.  I was pretty right on that point.  There are a variety of different types of radishes and for this dish, I used “Easter Egg Radishes”.  I was looking for watermelon radishes (they look dope) but found these instead and tried it out.

I also really hate food waste, like a lot (I thank my Professors at Columbia University for that!).  I even eat the core of my apples (no apples have ever grown in my stomach from this).  Most root vegetables like radishes, carrots, and beets have greens on top.  I’ve seen these chopped into salads or even carrot greens turned into pesto.  For this dish, I washed and chopped up the radish greens on top and added them to the salad.

This is part of my “try new foods instead of eating the same 5 veggies over and over again and listening to your own advice” experiment.  It worked and I now have a recipe with radishes I like and my (new) fiancé enjoyed as well.  We had this salad with grilled steak, cauliflower, and yellow squash for dinner.  This would be great with any meat, fish or tofu/tempeh you have or thrown on top of salad greens for lunch.


Yield: 4, 3/4 cup servings.

  • 1 cup farro
  • 4 cups vegetable/chicken/turkey stock/broth or water
  • 1 tsp orange zest
  • 1/2 orange, juiced
  • 1/2 lemon, juiced
  • 1 tsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 cup chopped mint
  • 1 cup chopped parsley
  • 3 radishes sliced
  • 1/4 cup toasted pine nuts


  1. On high heat, add whichever liquid you choose (I used turkey bone broth for extra nutrients and flavor) and farro to a medium saucepan.  Bring to a boil and then lower to simmer for about 20 minutes, until tender.  Drain and allow to cool slightly.
  2. While the farro is cooking, chop your onion, radishes, garlic, parsley, mint and radish greens (optional).
  3. To a large mixing bowl (large enough for the whole salad), add orange juice, orange zest, lemon juice, garlic, maple syrup and olive oil.  Flavor with salt and pepper.
  4. To the dressing, add in the chopped red onion, sliced radishes, parsley, mint, radish greens.  Let this sit until the farro is ready.
  5. When farro is done and cooled for about 15 minutes, add into the dressing and veggies mixture and allow this to chill in the fridge until cooled and then add the pine nuts (best toasted).  Add salt to taste, adding a pinch at a time.

I personally enjoy this much more cool than hot, but feel free to have it whichever way you prefer.  If you do make this be sure to tag me in a photo on Instagram @nutritionbygabby.

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