1 cup uncooked farro (or sub rice for a gluten-free option; cook according to package directions)
Pinch of kosher salt
2 cups riced* vegetables (I like cauliflower and red cabbage.)
1 cups diced (like the size of a pea) cucumber (leave peel on for thin-skinned varieties)
¼ fresh chives, finely chopped (mint would be nice, too)
⅓ cup finely chopped hazelnuts or walnuts (toasted and salted sunflower seeds are a good nut-free option)
Other delicious additions are: cubed avocado, crumbled feta (can be vegan) or blue cheese, microgreens, cooked beets (I have added all of these things in this salad with success, but not all at the same time.)
Boil the farro and a pinch of salt in plenty of water. Cook until al dente, about 20-25 minutes. Drain into a colander and rinse under cold water until cool. Drain very well and transfer to a serving bowl.
Prepare the vinaigrette: in a jar with a screw-top lid, combine the 100% orange juice, vinegar, shallot, mustard, salt, pepper, and oil. Shake until emulsified (well combined.)
Add the riced vegetables, cucumber, chives, and nuts (if using) to the serving bowl. Add the vinaigrette and toss to combine well.
After the salad is tossed, top with avocado and/or cheese. Serve at room temp or chill and serve cold. The salad holds up well after a couple days in the refrigerator, but the farro will turn purple from the red cabbage.
*To rice vegetables, place 2-inch pieces in a food processor fitted with the metal S blade and pulse until the pieces resemble rice. You can use already riced cauliflower, either fresh or frozen. If using fresh, place in the colander and drain the cooked farro on top to give it a quick blanch. If using frozen, defrost and add to the salad.
Notes
You can use rice in place of the farro. Or if you are grain-free, swap all riced vegetables for the farro. 1 cup farro will yield about 2½ cups.
Recipe by Pamela Salzman at https://pamelasalzman.com/farro-chopped-salad-with-orange-juice-vinaigrette-recipe/