A dried California Mission fig and whole grain farro salad that’s incredibly versatile and hardy. It features kale and radicchio leaves tossed with warm farro and a punchy turmeric vinaigrette. The salad is topped off with crumbled feta and deliciously toothsome dried California Mission figs. This post was created in partnership with California Figs.
Unexpected Thanksgiving Sides
At Thanksgiving, there can’t be too many sides or too many carbs. My family has a host of favorites that absolutely must go on the Thanksgiving menu, but side dishes keep the feast interesting by offering a little space for creativity. With so many starchy carbs on deck, I like to balance the menu out with colorful salads.
This jewel-toned dried Mission fig and farro salad with kale and radicchio, from the California Figs cookbook, is a delightful way to offset all the richness of the Thanksgiving menu. Robust enough to be made a day or two ahead of time, it’s layered with nutty whole grain farro, bite sized kale and radicchio leaves, tender dried figs, and crumbled feta. The simple vinaigrette has just a hint of turmeric that lends a little punch and a beautiful golden color.
Cooking with Figs
Dried California Mission figs turn out to be a delicious addition to all kinds of salads, in fact. They’re surprisingly supple and hit the palate with a superb mix of sweet and smoky tannin flavors. Scattered on top of a salad, California figs feel celebratory and special.
A Cookbook for Fig Lovers
And while I love figs atop a grain or green salad, they’re also wonderful with my morning yogurt, sprinkled in granola, or blended into a creamy dressing. The fact is, figs – both fresh and dried – are incredibly versatile and rich in fiber. I’m currently cooking my way through California Figs: A Collection of Recipes for Fig Lovers (especially the pizza chapter!) and have found so much inspiration and creativity there. If you’re interested, pick up a copy for yourself here!
A dried California Mission fig and whole grain farro salad that's incredibly versatile and hardy. Kale and radicchio leaves are tossed with warm farro and a punchy turmeric vinaigrette. The salad is topped off with crumbled feta and deliciously toothsome dried California Mission figs.
Recipe excerpted from California Figs: A Collection of Recipes for Fig Lovers.
- 1 cup semi-pearled farro
- 2 cups water
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 medium shallot, minced (about 2 tablespoons)
- 1 teaspoon Dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ¼ heaping teaspoon ground turmeric
- 3/4 cup quartered dried California Mission figs
- 2 cups arugula, gently packed (I subbed kale and radicchio)
- 2 ounces feta cheese (about ½ cup crumbled)
Put the farro and water in a medium saucepan and bring to a boil over high heat. Lower heat until water simmers, put on the lid, and cook until farro is tender, about 25 minutes. Remove from heat and let rest, covered, for 10 minutes.
In a large bowl, whisk together the lemon juice, olive oil, red wine vinegar, shallots, mustard, salt, pepper, and turmeric. Add the cooked farro, figs, and greens, and toss well. Crumble feta over top and toss again. Serve warm or at room temperature.
Salad can be made up to 2 days ahead and refrigerated. Allow salad to come to room temperature before serving.