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This fresh and versatile Farro Salad features crisp arugula, chewy farro, sweet apples, and shaved Parmesan all tossed in a tangy Dijon vinaigrette. It’s easy to make and absolutely delicious as a nutritious main or hearty side dish.
Table of Contents
Farro is my secret ingredient to a filling and nutritious salad. With its chewy texture and nutty flavor, grain-filled farro salads are on constant rotation throughout the fall and winter months. In this version, fresh, peppery arugula provides the perfect contrast to the earthy farro, while the tangy honey-Dijon vinaigrette adds brightness and richness. Juicy apple slices, toasted walnuts, and salty Parmesan, are just enough to make the salad even more exciting and keep you coming back for more.
I really enjoy this farro salad recipe exactly as written, but if you’d like to put your own spin on it, keep reading for all my top tips.
Recipe Highlights
- Total Time: About 40 minutes
- Servings: 4-5 (as a side)
- Special Diets: Vegetarian, easily adapted to be vegan
- Best For: Quick lunches, weeknight dinners, healthy meal prep, holiday side salad
- Customizable: Easily swap in different fruits, greens, nuts, or cheeses
- Make-Ahead: The vinaigrette can be prepped up to 1 week in advance; farro can be cooked and stored in the fridge up to 4 days in advance
Key Ingredients
Below are the ingredients you’ll need to make this simple farro arugula salad:
- Farro, of course! This hearty ancient grain has a chewy bite, making it the perfect base for salads. I like to cook it in vegetable broth with a bay leaf and a pinch of salt to infuse it with even more flavor. My favorite way to cook farro is to boil it like pasta until it is al dente. Pearled farro cooks quickly in about 10 to 20 minutes, while whole farro may take up to 45 minutes. Always check the type of farro you’re working with before you start cooking. Finally, farro is a type of whole grain wheat, which means it is not gluten-free. If you’re looking for a gluten-free substitute for this farro salad, I recommend using wild rice or brown rice.
- Arugula: Fresh, peppery arugula balances the earthy farro and adds a crisp, refreshing element. If you prefer something milder, baby spinach or mixed greens are great alternatives.
- Apple: Try a crisp variety like Honeycrisp, Fuji, or Pink Lady. Pears also make a wonderful seasonal swap.
- Parmesan Cheese: Shaved Parmesan brings a salty, nutty richness to the salad. You can also use Pecorino Romano for a sharper bite or crumbled feta or goat cheese for a creamier texture.
- Walnuts: Chopped walnuts add crunch and an earthy depth of flavor. Pecans, almonds, or even pumpkin seeds (pepitas) work well as substitutes.
- Homemade Dijon Vinaigrette: A simple mix of olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper. The mustard adds tang, honey balances with sweetness, and the vinegar brightens it all up. You can swap the apple cider vinegar for red wine vinegar or lemon juice, or replace the honey with maple syrup if you prefer.
Please note, for the full list of ingredients plus their amounts, please see the recipe card at the bottom of this post. Thank you!
Step-By-Step Instructions
Step 1: Cook the Farro
- Rinse 1 cup of farro under cold water in a fine mesh strainer.
- Add it to a pot with 2 ½ cups water or vegetable broth, 1 bay leaf, and 1 teaspoon of salt.
- Bring to a boil, then reduce the heat and simmer until tender but chewy (15 to 20 minutes for pearled, 25 to 30 minutes for semi-pearled, 40 to 45 minutes for whole farro).
Step 2: Drain and Cool
Drain any excess liquid then spread the cooked farro on a baking sheet to cool quickly before adding it to the salad.
Step 3: Make the Dressing
Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
Step 4: Layer the Salad
Spread fresh arugula on a serving platter. Add cooled farro evenly across the greens and top with apple slices, walnuts, and shaved Parmesan.
Step 5: Dress and Serve
Drizzle with half of the vinaigrette and toss lightly. Serve immediately with extra dressing on the side, plus fresh parsley or lemon wedges if desired.
Recipe Tips
- Check your farro type: Pearled, semi-pearled, and whole farro all have different cooking times, so be sure to read the package before you start.
- Cook in broth for more flavor: Simmer your farro in vegetable broth instead of water for extra depth and richness.
- Cool the farro quickly: I like to spread my cooked farro on a baking sheet to cool quickly and evenly. Adding steaming hot farro to your salad will quickly wilt the arugula.
- Slice the apples just before serving: This keeps them from browning and ensures they stay crisp and fresh.
- Customize to your taste: Swap out the walnuts for pecans or almonds, try pears or strawberries instead of apples, or use feta or goat cheese in place of Parmesan.
Serving Suggestions
I usually serve this farro salad as a dinner side dish, but the farro makes it hearty enough to enjoy for lunch, too. I often top it with slices of baked chicken breasts, or serve it alongside baked pork chops, baked salmon, or even crispy Parmesan crusted chicken.
There are plenty of meat-free pairings, too. Some of my favorites include:
It also makes a wonderful Thanksgiving side dish with classics like mashed potatoes, sweet potato casserole, or homemade soft dinner rolls.
Frequently Asked Questions
Yes! Farro is a nutrient-dense ancient grain packed with fiber, protein, magnesium, zinc, and B vitamins. Its chewy texture and high fiber supports digestion, heart health, and satiety (source). Whole and semi-pearled farro are the most nutritious choices. Please note that farro contains gluten, so it’s not suitable for celiac or gluten-free diets
I like using pearled or semi-pearled farro for salads because it cooks faster and has a slightly lighter, more tender texture. Plus, it’s typically what’s available at the grocery stores I shop at. Whole farro also works, but it takes much longer to cook (up to 45 minutes) and has a chewier bite.
Yes! You can cook the farro and prepare the vinaigrette a few days in advance. Store the farro in the fridge for up to 4 days and the dressing for up to 2 weeks. For the best texture, assemble the salad just before serving so the arugula and apples stay fresh and crisp.
Absolutely. Cooked farro freezes well. Spread it on a baking sheet to cool, then transfer to a freezer-safe bag or container. Store in the freezer for up to 3 months, then thaw overnight in the refrigerator or reheat gently before using in salads, soups, or as a side dish.
More Favorite Salad Recipes
I can’t wait for you to try this fresh and flavorful farro salad! With its chewy farro base, crisp apples, peppery arugula, and tangy honey-Dijon vinaigrette, every bite is hearty, nutritious, and delicious.
If you make this recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Farro Salad
Ingredients
- 1 ½ cups cooked and cooled farro, see notes for cooking instructions
- 6 cups arugula
- 1 apple, cored and thinly sliced
- ½ cup shaved Parmesan cheese
- ½ cup chopped walnuts
For the Vinaigrette:
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey, or maple syrup for vegan
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the vinaigrette: In a small jar or bowl, combine the olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper. Whisk or shake until smooth and creamy.
- Layer the salad: Spread the arugula on a large platter or shallow bowl. Scatter the cooled farro evenly over the greens.
- Add toppings: Arrange the sliced apple across the salad, then sprinkle on the walnuts and Parmesan.
- Dress the salad: Drizzle about half the vinaigrette over the top. Toss lightly to combine, then add more dressing to taste as needed.
- Serve immediately, garnished with fresh parsley or a squeeze of lemon, if desired.
Notes
- For 1 ½ cups cooked farro, you’ll need about ½ to ¾ cup uncooked farro.
- Cooking farro: Rinse farro and simmer in water or vegetable broth with a bay leaf and salt until tender but chewy. Pearled farro cooks in 15 to 20 minutes, semi-pearled in 25 to 30 minutes, and whole farro in about 40 to 45 minutes. Drain and spread on a baking sheet to cool quickly for salads.
- Substitutions: Swap walnuts with pecans, almonds, or pumpkin seeds. Use pears instead of apples or try goat cheese or feta in place of Parmesan.
- Make ahead: The vinaigrette can be made up to 2 weeks in advance and stored in the fridge. Cooked farro can be stored in the refrigerator for up to 4 days. For the freshest results, slice the apples and assemble the salad just before serving.
- Vegan option: Replace honey with maple syrup and omit or substitute the Parmesan with a dairy-free cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
