Easy Farro Salad
- PREP 10min
- COOK 40min
- TOTAL 50min
We’ve fallen in love with this delicious farro salad made with cooked farro, sweet apples, arugula, and a bright salad dressing. You can buy whole farro, cracked, and pearled farro. All will work in this salad, but the cooking time will change depending on what you have. Check the package directions for guidance on actual cook time and liquid requirements.
You Will Need
1 cup (200g) uncooked whole farro, rinsed
3 cups (709ml) water, veggie broth, or chicken broth
1 bay leaf
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/4 cup (60ml) extra virgin olive oil
1 apple, cored and sliced into 1-inch pieces
3 cups arugula or salad greens
Handful of fresh herbs like parsley, mint, and dill, roughly chopped
1/2 cup (50g) pecan halves, toasted and chopped
1/2 cup (75g) golden raisins or other dried fruit
1 ½ ounces (40g) crumbled goat cheese, optional
Salt and fresh ground black pepper
Directions
Add water or broth, farro, bay leaf, and a big pinch of salt to a medium saucepan. Bring to a boil, and then reduce to a simmer. Cook, partially covered, until the farro is tender, 30 to 40 minutes. Drain.
Whisk together the lemon juice, mustard, and honey or maple syrup in a large salad bowl until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy. Season to taste with salt and fresh ground black pepper.
Add the sliced apples, cooked and drained farro, arugula, herbs, nuts, and the raisins. Toss well. Crumble goat cheese on top, and then serve.
Adam and Joanne's Tips
- Storing: Keep the salad for up to 24 hours in an airtight container. Make sure the apples are well coated in the dressing so they do not brown.
- Types of farro: Whole, cracked, and pearled farro can be used interchangeably in this farro salad recipe. Be sure to take note of the cooking instructions on the package you purchased in order to gauge cook time and liquid requirements. The whole farro will take the longest.
- Toasted nuts: Spread them in an even layer on a sheet pan, and slide them into a 350°F. Toast for 6 to 8 minutes or until they smell toasty, shaking the pan halfway during cooking.
- Fresh herbs: Fresh herbs are lovely in this salad, but if you do not have any, you can leave them out. When I have them, I love a combination of fresh mint and parsley added to this salad. Dill and basil are also delicious.
- The nutrition facts provided below are estimates.