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O Olive Oil Grain Bowl

Winter Grain Bowl

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This tasty winter grain bowl is made with a base of farro and arugula, topped with avocado, grapefruit, and sliced almonds, and finished with a light vinaigrette using O Raspberry Champagne Vinegar and O California Meyer Lemon Olive Oil.


Units Scale

For the Vinaigrette

For the Grain Bowl

  • 1 cup farro, uncooked
  • 2 cups water
  • 4 cups arugula
  • 1 avocado, sliced
  • 1 grapefruit, segmented
  • 1/4 cup sliced almonds


  1. In a small bowl or jar, whisk together the O California Meyer Lemon Olive Oil, O Raspberry Champagne Vinegar, grapefruit juice, honey, and salt. Set aside.
  2. In a large pot, bring the water to a boil and add the farro. Cook the farro according to package directions.
  3. Once the farro is cooked, drain any remaining water from the pot, then toss the farro with 1 tablespoon of O Olive Oil. This will help prevent the farro from clumping as it cools.
  4. Place 2 cups of arugula at the bottom of each bowl.
  5. Top with farro, avocado slices, grapefruit slices, and almonds.
  6. Drizzle with 1-2 tablespoons of the vinaigrette.