Farro salad with chicken, beets, and broccoli is unexpectedly irresistible. The dressing made with orange zest and red wine vinegar pulls everything together perfectly.

Single serving of Farro salad with chicken in bright red bowl on red checked cloth.

This post is sponsored by Holland House. All opinions are my own.

I found myself wandering the aisles of Meijer this evening (writing this on a Friday night – I’m a wild one!). My mission? Buy everything I need for the next week in attempt to NOT enter a grocery store again until after Christmas Day. The last thing I like to do is battle crowds as I pick out a perfect assortment of bananas (ranging from green to starting to brown, obviously) for my monkeys to eat. My monkeys being my toddlers and my husband, by the way. Not actual monkeys.

Front view closeup of salad in red bowl.

I know I definitely have all the indulgent Christmas meals under control – breakfast casserole, cinnamon rolls, virgin mimosas for Christmas morning, cheesy potatoes, bacon ranch cream cheese roll-ups, cookies, and more.

And I’ve got N’s birthday dinner all planned out – it may or may not involve macaroni and cheese.

But there are still lunches, breakfasts, and dinners on all the other nights leading up to the holiday. Since Ben is off for the holidays, I’m putting in a day of work at the hospital so I’m really trying to plan ahead.

We’re having chili one night, in case you’re feeling nosy. Probably with cornbread and orange honey butter. Actually the chili recipe makes enough for at least two nights so I already have two nights covered. Yaay!

Overhead view of salad in red how, with fork and square of burlap.

With all those indulgent Christmas meals, I want to make sure that my family is still maintaining our everything-in-moderation healthy diet. So I plan to fill in some of those lunches and dinners with healthy and filling salads like this one. It’s the kind of salad where you find as many vegetables in the fridge as you can and throw them all in.

This farro salad with chicken is filling and hearty. It’s flavorful and tangy thanks to a delicious homemade vinaigrette made with Holland House red wine vinegar, fresh orange juice and zest. The salad is colorful and nutritious thanks to golden beets, broccoli and cranberries.


More farro!

Farro is a whole wheat grain with ancient origins. It’s nutritious, tasty, and filling. Try farro in:


Overhead of round bright red bowl containing farro salad.

Farro Salad with Chicken, Beets and Broccoli

Yield: 4 main dish servings
Prep Time: 10 minutes
Total Time: 10 minutes

Farro salad with chicken, beets, and broccoli is unexpectedly irresistible. The dressing made with orange zest and red wine vinegar pulls everything together perfectly.


  • 3 1/2 cups cooked and cooled farro
  • 3 medium golden beets, roasted and diced
  • 2 cups finely chopped broccoli florets (raw)
  • 3 cups shredded cooked chicken breast
  • 1 cup dried cranberries
  • 1/2 teaspoon orange zest
  • 2 tablespoons fresh orange juice
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste


  1. In a large bowl, mix together farro, beets, broccoli, chicken, and cranberries.
  2. In a smaller bowl or measuring cup, combine orange zest, orange juice, red wine vinegar, olive oil. Taste dressing and season with salt and pepper according to your taste.
  3. Pour dressing over salad and mix to combine. Serve immediately or store covered in the refrigerator.


  • Orange flavor intensifies as this salad sits in the fridge.
  • Vegetarian option: omit chicken and add chickpeas or cheese, if desired.
Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 550Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 89mgSodium: 217mgCarbohydrates: 61gFiber: 8gSugar: 36gProtein: 39g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: Love this farro salad with chicken. I really like to throw grains like farro, quinoa, barley or whatever else I have on hand into salads – makes them seem a lot heartier and also keeps Ben a little happier if I’m serving a salad as a meal.
Husband’s take: He’s not a fan of beets (“They taste like dirt”) so he picks them out. He liked this salad better the first day, the second (and I think third) days the orange flavor got a little too intense for him. If you’re finding you’re having the same problem, try reducing the amount of orange zest and bumping up the amount of red wine vinegar a bit.
Changes I would make: None are necessary – but it would be fun to switch it up with some different vegetables.
Difficulty: Easy.

Bowl of salad with bottle of Holland House Red Wine Vinegar in background.

For 150 years, Holland House has believed that every meal is an opportunity to “bring out your boldness.” Holland House’s versatile products (cooking wines and vinegars) allow you to sauté, simmer or stir robust flavor into everyday meals, making them more special.

Disclosure: This farro salad with chicken recipe was created in connection with my appointment as a contributor to the Holland House Cooking Wines and Vinegars. I have been compensated for my time but all opinions are as always mine and mine alone. Thanks for supporting my blog by reading about brands I use and love.