🥗 Sally's Kitchen · Side Dish
Summer Grains Salad
This farro quinoa salad with blueberries and apples skips the usual lemon vinaigrette in favor of something more interesting — a fig and honey dressing built on Tuscan Spice and Corn on the Cob Seasoning.
Why This Farro Quinoa Salad Works for a Crowd
- Spreading it on a platter instead of tossing it in a bowl means everyone actually gets their share of the toppings, not just whoever serves themselves first.
- Both grains and the vinaigrette can be made ahead, so day-of you're just assembling, not cooking.
- The vinaigrette does something most grain salad dressings don't — it's built on tea instead of just vinegar and oil.
The Java Momma Twist: This vinaigrette leans on two jars from the Spice Rack for a reason. Tuscan Spice brings the garlic-and-herb backbone that keeps the dressing from tasting like straight honey and vinegar, while Corn on the Cob Seasoning isn't there for corn flavor at all — it's there because orange zest is one of its actual ingredients, so it doubles down on the fresh orange zest already in the recipe instead of fighting it.
The Two Jars That Make This Vinaigrette Work
Tuscan Spice is garlic-forward with rosemary, basil, oregano, and parsley filling in behind it — the same blend that makes a sheet-pan dinner taste finished. Paired with Corn on the Cob Seasoning, which adds orange zest, black pepper, and a touch of paprika, the two together turn a basic fig vinaigrette into something with actual structure. You could use other pantry herbs — but this is the combination the recipe was built around.
Both are all-natural, preservative-free, and useful well beyond this one salad — shelf-stable pantry staples worth keeping stocked.
What You'll Need
For the Grain Salad:
- 1 cup cooked farro
- 1 cup cooked quinoa
- 2 cups arugula and baby spinach mix
- 1 tsp Pennsylvania Pepper
- 6 oz blueberries (about ¾ cup)
- 1 medium apple, cubed
- 1 small shallot, finely sliced
- ¼ cup candied nuts
- ⅓ cup crumbled feta cheese
For the Fig and Honey Vinaigrette:
- 3 Tbsp champagne vinegar
- 3 Tbsp strong brewed fig tea
- 1 Tbsp orange blossom honey or fig jam
- Zest of one orange
- 1 tsp Tuscan Spice Blend
- ½ tsp Corn on the Cob Seasoning
- ½ cup olive oil
How To Make It
- Make the vinaigrette. In a mason jar, combine the champagne vinegar, brewed fig tea, orange blossom honey, orange zest, Tuscan Spice Blend, and Corn on the Cob Seasoning.
- Emulsify it. Add the olive oil ¼ cup at a time, shaking well after each addition until the dressing comes together. Season with salt if needed. This can be made ahead and stored in the fridge.
- Toss the base. In a large bowl, toss the farro, quinoa, baby spinach, and arugula with the Pennsylvania Pepper and about ⅓ of the vinaigrette.
- Build the platter. Spread the dressed grains and greens onto a large serving platter — this is the move that gets everyone their fair share of toppings instead of whoever digs in first.
- Top and finish. Scatter the blueberries, apples, shallot, candied nuts, and feta over the top. Drizzle with another ⅓ of the vinaigrette and serve the rest on the side.
Swaps & Permission Slips
- Only have one grain on hand? Skip the farro-quinoa combo and use 2 cups of whichever you've got — a rice blend works well here too.
- No fig jam? Orange blossom honey on its own still gets you a good vinaigrette — you'll lose a little of the fig depth, not the structure.
- Out of candied nuts? Plain toasted pecans or walnuts with a pinch of salt are a fine stand-in.
- Not a feta household? Goat cheese crumbles the same way and holds up just as well on a platter.
- Like savory Java Momma Kitchen sides? Our Tea Rubbed Roasted Cauliflower is worth a look too.
Made this one? Tuscan Spice, Corn on the Cob Seasoning, and Pennsylvania Pepper are all-natural, preservative-free pantry staples worth keeping on hand well beyond this one salad.
More recipes like this one are at The Menu.
However you serve it, this farro quinoa salad with blueberries and apples is the side dish that disappears first off the platter.
Frequently Asked Questions
Can I use just farro or just quinoa instead of both?
Yes — use 2 cups of either grain on its own if that's what you have. The combination is mostly about texture contrast, not a flavor requirement, so one grain still gets you a solid salad.
Can this grain salad be made ahead?
Yes, and it's actually better for it. Cook the farro and quinoa and make the vinaigrette up to a few days ahead, then assemble the platter with the fresh toppings right before serving so the blueberries and apples stay bright.
What can I use instead of feta?
Goat cheese is the closest swap — similar tang, similar crumble. A shaved hard cheese like parmesan also works if you want something milder.
What's in a fig and honey vinaigrette?
This version is champagne vinegar, strong brewed fig tea, orange blossom honey, fresh orange zest, and two spice blends — Tuscan Spice and Corn on the Cob Seasoning — emulsified with olive oil. The tea is what sets it apart from a standard fig jam vinaigrette.
Why does a corn seasoning go in a salad with no corn in it?
Because orange zest is one of its actual ingredients. It's not there for corn flavor — it's reinforcing the fresh orange zest already in the vinaigrette, plus a little black pepper and paprika for backbone.
How long does this grain salad keep in the fridge?
The undressed grains and the vinaigrette both keep well for several days refrigerated separately. Once fully assembled with the fresh fruit on top, it's best within a day, since the blueberries and apple start to lose their texture after that.
