Pear & Farro Bowl with Toasted Hazelnuts
Warm, nutty, citrus‑lifted, rustic Italian comfort with California freshness.
Prep 15 min
Cook 25 min
Serves 2
Ingredients
For the Bowl
- 1 cup cooked farro
- 1 ripe pear, thinly sliced
- ¼ cup toasted hazelnuts, roughly chopped
- 1 cup baby arugula or spinach
- 2 tbsp shaved Parmesan
- 1–2 tbsp fresh basil or parsley
- Fresh cracked pepper
Lemon Olive Oil Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp honey
- Pinch of sea salt
Instructions
- Whisk olive oil, lemon juice, lemon zest, honey, and salt.
- Toss warm farro with half the dressing.
- Add arugula/spinach and gently fold.
- Layer pear slices over the bowl.
- Add toasted hazelnuts and shaved Parmesan.
- Drizzle remaining dressing.
- Finish with basil/parsley and cracked pepper.
Beauty Benefits
- Pear humectants hydrate the skin internally.
- Hazelnuts provide vitamin E → smoother skin barrier.
- Lemon boosts collagen production.
- Olive oil supports glow and elasticity.
Health Benefits
- Farro offers fiber + plant protein.
- Pears support digestion and hydration.
- Hazelnuts add minerals and healthy fats.
- Lemon supports immunity and metabolic balance.
Giada‑Style Historical Context
Farro bowls come from rustic Italian cooking, especially Tuscany. Giada modernizes them with:
- bright citrus
- fresh herbs
- seasonal fruit
- lighter dressings
This dish blends Italian tradition with California freshness — her signature style.
Storage
- Farro + dressing keep 3 days refrigerated.
- Add pears fresh to avoid browning.
- Hazelnuts stay crisp if added at serving time.
Substitutions
- Quinoa instead of farro for gluten‑free.
- Walnuts instead of hazelnuts for richness.
- Orange juice instead of lemon for softer citrus.
- Goat cheese instead of Parmesan for creaminess.
- Mint instead of basil for a cooler profile.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
Face by Stace 