Why You’ll Love This Recipe
- Nutritious & Filling: Farro is a hearty whole grain packed with fiber and protein that keeps you satisfied.
- Fresh & Crisp: The combination of peppery arugula and tart Granny Smith apples adds bright, refreshing texture.
- Easy Homemade Dressing: A simple vinaigrette with mustard and honey ties all the flavors together perfectly.
- Versatile: Great as a light dinner, side dish, or packed lunch.
Ingredients
Farro:
- 2 cups chicken broth
- 1 cup whole grain farro
- 1½ teaspoons kosher salt, divided
- 1 bay leaf
Vinaigrette:
- ⅓ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 large shallot, minced
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
Salad:
- 3 cups arugula
- 1 Granny Smith apple, cored and chopped into ¼-inch pieces
- ½ cup Parmesan cheese, shaved
- ½ cup toasted pecans, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Farro:
Bring chicken broth to a boil in a medium saucepan. Add farro, ½ teaspoon kosher salt, and bay leaf. Reduce heat to simmer, stirring occasionally. Cook about 30 minutes until broth is absorbed and farro is tender. Remove from heat and discard bay leaf. - Make the Vinaigrette:
In a medium bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced shallot, remaining 1 teaspoon kosher salt, and black pepper until combined. - Assemble the Salad:
In a large bowl, combine cooked farro, arugula, chopped apple, shaved Parmesan, and toasted pecans. - Dress and Serve:
Pour vinaigrette over salad and toss gently to coat evenly. Serve immediately.
Servings and Timing
- Servings: 5
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Make it Vegan: Substitute Parmesan with vegan cheese or nutritional yeast. Use vegetable broth instead of chicken broth.
- Add Protein: Top with grilled chicken, tofu, or chickpeas for a more substantial meal.
- Change Nuts: Swap pecans for walnuts, almonds, or pumpkin seeds.
- Additional Veggies: Add diced cucumber, cherry tomatoes, or roasted sweet potatoes.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Best served cold or at room temperature; can be warmed gently but arugula may wilt.
FAQs
Can I use water instead of chicken broth?
Yes, but using broth adds more flavor.
Is farro gluten-free?
No, farro contains gluten. Use quinoa or rice for a gluten-free option.
How do I toast pecans?
Toast in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
Can I prepare the salad ahead of time?
Yes, but add dressing just before serving to keep greens fresh.
How do I store leftovers?
Keep refrigerated in an airtight container for up to 3 days.
Can I substitute arugula with other greens?
Yes, baby spinach or mixed greens work well.
Is this salad suitable for meal prep?
Absolutely, it keeps well and tastes great the next day.
Can I add dried fruit?
Yes, dried cranberries or cherries add a nice sweet contrast.
How do I reheat the salad?
If desired, warm gently in the microwave but serve soon to avoid wilting greens.
How can I make this salad more filling?
Add protein like beans, nuts, or grilled meats.
Conclusion
This Farro Salad is a nutritious, flavorful, and easy-to-make dish that celebrates wholesome ingredients and fresh textures. Its balance of hearty grains, crisp fruits, and tangy dressing makes it a versatile option for dinners, lunches, or gatherings. Simple to prepare and full of satisfying flavors, it’s a great addition to any meal plan.
Farro Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American
- Diet: Vegetarian
Description
Farro Salad is a nutritious and flavorful dish combining tender farro with fresh arugula, crisp apples, shaved Parmesan, toasted pecans, and a tangy homemade vinaigrette.
Ingredients
2 cups chicken broth
1 cup whole grain farro
1½ teaspoons kosher salt, divided
1 bay leaf
⅓ cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 large shallot, minced
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
3 cups arugula
1 Granny Smith apple, cored and chopped into ¼-inch pieces
½ cup Parmesan cheese, shaved
½ cup toasted pecans, chopped
Instructions
- Bring chicken broth to a boil in a medium saucepan. Add farro, ½ teaspoon kosher salt, and bay leaf. Reduce heat to simmer, stirring occasionally. Cook about 30 minutes until broth is absorbed and farro is tender. Remove from heat and discard bay leaf.
- In a medium bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced shallot, remaining 1 teaspoon kosher salt, and black pepper until combined.
- In a large bowl, combine cooked farro, arugula, chopped apple, shaved Parmesan, and toasted pecans.
- Pour vinaigrette over salad and toss gently to coat evenly. Serve immediately.
Notes
Use vegetable broth and vegan cheese to make this salad vegan.
Add grilled chicken, tofu, or chickpeas for extra protein.
Swap pecans for walnuts, almonds, or pumpkin seeds for variety.
Add cucumber, cherry tomatoes, or roasted sweet potatoes for extra veggies.
