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

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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.