Fregola and Citrus Salad Recipe – Giadzy

Name: Fregola and Citrus Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 (3.53 ounce) jar Sicilian almonds; 2 large or 3 small oranges; 1 tablespoon plus 1 teaspoon seasoned salt, such as Profumo del Chianti; 1 tablespoon dried rosemary, crumbled; 1/2 red onion, thinly sliced and rinsed in cold water for 30 seconds; 1 small radicchio, halved and thinly sliced; 3 tablespoon orange infused olive oil, such as Gargiulo; 3 tablespoons red wine vinegar; Flaked salmon or rotisserie chicken, optional

You must be signed in as a member to print this content

Light and filling all at once, this color packed salad is enough to be a full meal but makes an excellent side to any main dish. It stars fregola, a delicious toasted pasta from Sardinia that lends a nutty depth of flavor throughout the dish. Bright citrus, crisp red onion and radicchio, a Tuscan salt and herb blend and almonds tie it all together for one delicious dish with tons of interest.

Serve it as-is for a wonderful side dish, or store it in your fridge for meal prepping delicious Italian lunches. Top it with tender flaked salmon or rotisserie chicken for a protein boost!

Fregola and Citrus Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

15 minutes

Ingredients

1 (3.53 ounce) jar Sicilian almonds
2 large or 3 small oranges
1 tablespoon plus 1 teaspoon seasoned salt, such as Profumo del Chianti
1 tablespoon dried rosemary, crumbled

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/2 red onion, thinly sliced and rinsed in cold water for 30 seconds
1 small radicchio, halved and thinly sliced
3 tablespoon orange infused olive oil, such as Gargiulo

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
3 tablespoons red wine vinegar
Flaked salmon or rotisserie chicken, optional

Instructions

Preheat the oven to 400 degrees F.
Spread the almonds on a small, rimmed baking sheet and roast until light golden brown, about 10 minutes. Cool and roughly chop the almonds. Set aside.
Meanwhile, peel and segment the oranges by cutting between the white membranes and removing the wedges. Reserve the segments for the salad. Squeeze the juice from the remaining inside of the orange. You should have about 1/4 cup. Add the juice to a medium saucepan along with 4 cups water, 1 tablespoon seasoned salt and the crumbled rosemary. Place over medium high heat and bring to a boil. Add the fregola and cook, stirring occasionally, until al dente, about 10 minutes. Drain the fregola and cool slightly on a rimmed baking sheet.
Dry the onions well. In a large bowl combine the orange segments, onion, radicchio, and fregola. Toss well to combine. Add the olive oil, vinegar and remaining 1 teaspoon salt and toss again. Add the toasted almonds and toss one more time. Top with the flaked protein if using. Serve at room temperature.