The first bite of this Farro Salad transports me to sun-dappled picnics and breezy evenings spent with good friends. The crunchy, nutty farro, paired with the crisp tartness of green apple, creates a delightful medley of flavors. I often find myself craving this dish, especially when I want something refreshing yet filling.
Just the thought of its vibrant colors—lush arugula, golden shallots, and a sprinkling of toasted pecans—lights up my kitchen with inspiration. After a tiring day filled with deadlines, this salad becomes my simple joy: effortlessly prepared and incredibly satisfying.
Ready in just about 30 minutes, it effortlessly impresses at potlucks or family dinners, proving that healthy eating doesn’t have to be tedious. Give it a try, and allow your taste buds to revel in the deliciousness of this farro salad!
Why is Farro Salad a Must-Try?
Bold flavors: This Farro Salad combines the robust nuttiness of farro with the refreshing crunch of green apple, creating a dish that bursts with flavor in every bite.
Easy preparation: With just 30 minutes of cooking time, you can whip up this delightful salad even on your busiest days.
Healthy ingredients: Packed with nutritious veggies and wholesome grains, this salad is a feel-good choice that satisfies cravings without guilt.
Versatile delight: Perfect as a side dish or a light main course, it’s ideal for versatile meal planning.
Crowd pleaser: The vibrant colors and textures make it a visually stunning addition to any gathering, delighting everyone at the table.
In need of a quick appetizer to accompany this meal? Check out my other refreshing salads to complement your menu!
Farro Salad Ingredients
For the Farro
• Whole-grain farro – a nutty foundation that makes this farro salad hearty and satisfying.
• Low-sodium vegetable broth – enhances flavor while keeping the dish healthy.
• Bay leaf – adds a subtle depth to the cooking broth for the farro.
• Kosher salt – brings out the natural flavors of the ingredients.
For the Dressing
• Extra-virgin olive oil – offers rich taste and healthy fats, perfect for dressing the salad.
• Apple cider vinegar – provides a bright acidity that balances the richness of the oil.
• Dijon mustard – adds a tangy depth and a hint of spice to the dressing.
• Honey – a touch of sweetness that enhances all the flavors beautifully.
• Freshly ground black pepper – for a mild kick and added flavor.
For the Salad Mix
• Green apple – adds crunch and a tart burst of flavor to the salad.
• Lightly packed arugula – brings a peppery freshness, elevating the entire dish.
• Shaved Parmesan – nutty and creamy, it complements the salad’s texture perfectly.
• Toasted pecans – for crunch and a sweet, buttery flavor that contrasts beautifully with the salad.
• Fresh basil – aromatic, it adds a lovely herbal note.
• Fresh parsley – a bright, fresh finish that enhances the overall flavor profile.
With these ingredients, you’re all set to create a stunning farro salad that’s as delightful to taste as it is to behold!
How to Make Farro Salad
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Cook the Farro: In a medium saucepan over medium-high heat, combine the farro, vegetable broth, bay leaf, and salt. Bring to a boil, then reduce heat to medium-low and simmer until the farro is tender and no broth remains, about 30 minutes. Transfer to a large serving bowl and let cool.
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Fry the Shallots: In a small saucepan over medium heat, drizzle in the olive oil. Add the sliced shallots and cook, stirring occasionally, for about 5 minutes until bubbly. Lower the heat to medium-low and cook until golden and crisp, around 15-20 minutes. Use a slotted spoon to transfer shallots to a paper towel-lined plate and sprinkle with salt. Let the shallot oil cool.
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Make the Dressing: In a medium bowl, combine the cooled shallot oil, apple cider vinegar, Dijon mustard, and honey. Whisk everything together and season with salt and pepper to taste.
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Assemble the Salad: In the large bowl with the cooled farro, add the crispy shallots, chopped apple, arugula, shaved Parmesan, toasted pecans, basil, and parsley. Drizzle the dressing over the top and gently toss to coat everything evenly.
Optional: Sprinkle extra Parmesan on top for added creaminess.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing this Farro Salad in advance is a game-changer for busy weeknights! You can cook the farro and let it cool up to 3 days ahead of time, storing it in an airtight container in the refrigerator. Additionally, the dressing can be whisked together and ready to go up to 24 hours in advance; just keep it in a sealed jar in the fridge to maintain freshness. When you’re ready to serve, simply toss the prepped farro with the other ingredients—like the crispy shallots, fresh apple, and arugula—drizzling the dressing right before enjoying. This way, your salad remains just as delicious and vibrant while saving you precious time!
Expert Tips for Farro Salad
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Cook Farro Properly: Ensure you’re using whole-grain farro and cook it until tender for the best texture. If overcooked, it may become mushy.
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Crunchy Shallots: Watch the cooking time for the shallots closely; they can burn quickly. Aim for a golden crisp for maximum flavor and crunch in your farro salad.
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Balance the Dressing: Adjust the acidity in your dressing by adding more honey or vinegar according to your taste preferences. A well-balanced dressing elevates the salad significantly.
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Fresh Herbs: Using fresh basil and parsley, rather than dried, enhances the overall freshness of your farro salad and brings vibrant aromas.
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Add Color: Feel free to experiment by adding other vegetables like bell peppers or cherry tomatoes for a pop of color and a burst of flavor.
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Dress Just Before Serving: To keep the arugula and other ingredients crisp, dress the salad just before serving. This helps maintain its vibrant texture and flavor.
What to Serve with Farro Salad with Apple and Arugula?
Elevate your dining experience with delightful pairings that enhance the fresh flavors of this vibrant salad.
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Grilled Chicken Breasts: Juicy and well-seasoned, grilled chicken adds protein and complements the salad’s earthy notes beautifully.
Enjoying a piece alongside your farro salad creates a hearty balance, perfect for a satisfying meal. -
Roasted Sweet Potatoes: Their natural sweetness and comforting texture harmonize perfectly with the tangy and crunchy elements of the salad.
Plus, the warm, roasted flavor brings a cozy element to your table. -
Lemon Herb Quinoa: Light and zesty, quinoa brings a fluffy texture that contrasts beautifully with the salad’s creamy Parmesan and crunchy pecans.
This pairing is not only nutritious but also visually appealing, making your meal stand out. -
Hummus and Pita Chips: Creamy hummus adds a satisfying dip option that pairs well with the fresh, peppery arugula.
Serve this on the side for a fun, finger-food element that’ll impress your guests. -
Sparkling Lemonade: A refreshing drink, sparkling lemonade offers a fizzy twist that brightens up the meal and complements the apple’s tartness.
It’s the perfect pairing for a light and cheerful dining experience. -
Chocolate-Covered Almonds: End your meal on a sweet note with these crunchy treats, which offer a delightful contrast to the salad’s fresh elements.
Their richness beautifully rounds out your dining adventure and leaves everyone feeling satisfied.
How to Store and Freeze Farro Salad
Fridge: Store any leftover farro salad in an airtight container for up to 3 days. The flavors will meld beautifully, making for a tasty lunch option!
Freezer: You can freeze the salad before adding arugula and dressing. Place it in a sealed freezer bag for up to 1 month. Thaw in the fridge overnight before serving.
Reheating: If you’ve stored it in the fridge, simply enjoy it chilled straight from the fridge, or if you prefer, reheat gently in the microwave, ensuring it’s warm but not hot to preserve texture.
Ingredient Freshness: If storing, keep the crispy shallots separate until ready to serve to maintain their delightful crunch in this delicious farro salad.
Farro Salad Variations
Feel free to make this delightful farro salad your own with these easy, creative modifications!
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Quinoa Swap: Substitute farro with quinoa for a gluten-free option, maintaining that lovely texture. Quinoa cooks faster, so keep an eye on it!
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Nut-Free Delight: Replace toasted pecans with roasted sunflower seeds, offering a nutty flavor without the allergens. They add a delightful crunch too!
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Add Spice: Sprinkle in some red pepper flakes for a little heat, enhancing the salad’s vibrant flavors and giving it an unexpected kick.
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Fruit Twist: Experiment with diced pears or dried cranberries instead of apples for a sweet, juicy contrast to the peppery arugula. The added sweetness will brighten your palate!
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Herb Boost: Swap out fresh basil and parsley for fresh dill or cilantro. These herbs will provide an entirely new flavor profile and fragrant delight.
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Creamy Addition: For an extra touch of indulgence, mix in crumbled feta cheese or goat cheese to lend a creamy texture and bold flavor to each bite.
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Veggie Variety: Toss in some diced bell peppers or cherry tomatoes to add color and freshness, making the salad even more irresistible.
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Vegan Version: Omit the honey and use maple syrup instead along with a vegan cheese alternative, ensuring everyone can enjoy this delightful salad.
Customize this farro salad according to your taste and dietary needs—every version can bring something unique to your table!
Farro Salad with Apple and Arugula Recipe FAQs
How do I select the best farro for this salad?
When choosing farro, look for whole-grain farro labeled as “pearled” or “semi-pearled” for a balance of flavor and texture. Make sure it is firm and dry, free of any moisture or clumping, as this indicates freshness.
What’s the best way to store leftover farro salad?
Absolutely! Store your leftover farro salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as they meld together, making it taste even better the next day—perfect for a quick lunch!
Can I freeze farro salad?
Yes, you can! However, it’s best to freeze it before adding the arugula and dressing. Place the salad in a sealed freezer bag, removing excess air, and it should last for about 1 month. When you’re ready to enjoy it, thaw it overnight in the fridge, then add fresh arugula and dressing right before serving.
What do I do if my farro turns mushy?
If your farro ends up mushy, it may have been overcooked. To avoid this in the future, aim to check for doneness at around 25 minutes of cooking. It should be tender but still have a slight bite. If mushy, use it in soups or veggie patties — they’ll mask the texture beautifully!
Can I add any other ingredients to the farro salad?
Very much! This farro salad is wonderfully versatile. Feel free to add roasted vegetables like bell peppers or zucchini for a deeper flavor. You can also toss in dried fruits like cranberries or a handful of nuts for extra crunch. Remember, the more, the merrier when it comes to customization!
Are there any dietary considerations I should think about with this salad?
Yes, indeed! If serving to guests, ensure to check for allergies. This recipe contains nuts (pecans) and dairy (Parmesan). For a dairy-free option, try nutritional yeast instead of cheese. You can also swap pecans with pumpkin seeds if nut allergies are a concern. Enjoy personalizing it for everyone’s needs!
Flavor-Packed Farro Salad with Apple and Arugula Bliss
Ingredients
Equipment
Method
- In a medium saucepan over medium-high heat, combine the farro, vegetable broth, bay leaf, and salt. Bring to a boil, then reduce heat to medium-low and simmer until the farro is tender and no broth remains, about 30 minutes. Transfer to a large serving bowl and let cool.
- In a small saucepan over medium heat, drizzle in the olive oil. Add the sliced shallots and cook, stirring occasionally, for about 5 minutes until bubbly. Lower the heat to medium-low and cook until golden and crisp, around 15-20 minutes. Use a slotted spoon to transfer shallots to a paper towel-lined plate and sprinkle with salt. Let the shallot oil cool.
- In a medium bowl, combine the cooled shallot oil, apple cider vinegar, Dijon mustard, and honey. Whisk everything together and season with salt and pepper to taste.
- In the large bowl with the cooled farro, add the crispy shallots, chopped apple, arugula, shaved Parmesan, toasted pecans, basil, and parsley. Drizzle the dressing over the top and gently toss to coat everything evenly.