Farro Salad
Filled with nutty, chewy farro, apples, peppery arugula, and a homemade Dijon vinaigrette, this easy farro salad is versatile and nutritious. It's perfect as a side dish or light lunch.
Servings: 4 as a side
Calories: 510kcal
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
Calories: 510kcal | Carbohydrates: 31g | Protein: 9g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Cholesterol: 9mg | Sodium: 544mg | Potassium: 316mg | Fiber: 5g | Sugar: 10g | Vitamin A: 845IU | Vitamin C: 7mg | Calcium: 226mg | Iron: 2mg
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