I had a hard time taking this easy farro salad recipe made with cooked farro, sweet apple, arugula and lemon salad dressing Farro is a nutty whole grain that is absolutely perfect in this salad.
We love this easy farro salad with apples and arugula. The lemon dressing works so well with the tanginess of the farro and the sweetness of the apples. If you haven’t made farro before, this easy salad is a great place to start : It’s one of my favorites salad recipesespecially in the fall!
Below you will find all my tips on how to make farro. If you can make pasta, you can easily substitute farro with other grains (see how to cook quinoa), wild rice, brown rice or pearl couscous that we use in our arugula couscous salad.
Main ingredients:
- Farro. If you’re not familiar with it, farro is an ancient whole grain. Farro is not gluten-free. However, it’s a delicious whole grain that’s rich in protein and fiber. We use whole farro, but see my tips below for other varieties like cracked farro, wild rice, soft quinoa, pearl couscous, and orzo pasta are great substitutes.
- Lemon sauce. The salad dressing for this farro salad is pretty much the same as what we use for ours couscous salad. I combine fresh lemon juice, Dijon mustard, honey, olive oil, salt and pepper. It’s vibrant, fresh and perfect with the other ingredients in this salad.
- Apple: The sliced apples make this salad really fresh and delicious.Crunchy apples against the chewy farro would be such a lovely combination too.
- Arugula: I love the peppery arugula in this salad, but you can substitute it with your favorite salad greens like spinach, bok choy, or kale.
- Fresh herbs. These are optional, but when I have them in the kitchen, I like to throw a handful of fresh herbs into this salad.Parsley, mint, basil, and dill are great.
- Nuts and dried fruits. I list pecans and golden raisins in our recipe below, but use whatever you have. The nuts add a crunch and the dried fruit a chewy, sweet element. I use the same trick for this arugula couscous salad.
- Goat cheese (optional). I like to sprinkle crumbled goat cheese on this salad, but feta, grilled halloumi, or even shaved parmesan are also great.You can also leave out the cheese to keep this dairy free.
How to Make Farro Salad
We’ve had a hard time making this farro and apple salad. It’s fresh and bright, which works so well with the farro’s sweetness. I’ve shared my tips for making farro in the recipe below or in broth and cook until tender.The whole farro takes about 40 minutes.
Once that’s done, I make the salad dressing in a large bowl, then toss in the cooked (and slightly cooled) farro, apples, walnuts, raisins, herbs, and greens, then enjoy topped with shredded goat cheese. So good.
Easy Farro Salad
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PREP
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Cook
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TOTALLY
We fell in love with this delicious farro salad, made with cooked farro, sweet apples, and a bright salad dressing : Check package directions for guidance on actual cooking time and liquid requirements.
4 servings
You will need it
1 cup (200 g) uncooked whole farro, drained
3 cups (709 ml) of water, vegetable brothor chicken broth
1 bay leaf
2 tablespoons of fresh lemon juice
1 teaspoon of Dijon mustard
1 teaspoon of honey or maple syrup
1/4 cup (60 mL) extra virgin olive oil
1 apple, cored and cut into 1-inch pieces
3 cups of arugula or salad greens
A handful of fresh herbs such as parsley, mint and dill, roughly chopped
1/2 cup (50 g) pecan halves, toasted and chopped
1/2 cup (75 g) golden raisins or other dried fruit
1 ½ oz (40 g) shredded goat cheese, optional
Salt and freshly ground black pepper
Directions:
1:In a medium pot, add water or broth, farro, bay leaf, and a large pinch of salt. Bring to a boil, then reduce to a simmer, partially covered, until farro is tender, 30-40 minutes.
2:Whisk lemon juice, mustard, and honey or maple syrup in a large salad bowl until combined. Gradually add the oil, whisking constantly, until the sauce is well combined and creamy. Season to taste with salt and freshly ground black pepper.
3:Add the sliced apples, cooked and drained farro, arugula, herbs, walnuts and raisins. Toss well. Crumble the goat cheese over the top and serve.
Advice from Adam and Joan
- Storage. Store the salad in an airtight container for up to 24 hours. Make sure the apples are well coated in the sauce so they don’t brown.
- Types of Farro: Whole, cracked and pearled farro can be used in this farro salad recipe. Be sure to pay attention to the cooking instructions on the package you buy to measure the cooking time and liquid requirements. Whole farro will take the longest.
- Roasted nuts. Spread them in an even layer on a baking sheet and toast at 350° F. Toast for 6 to 8 minutes or until toasty, shaking the pan halfway through cooking.
- Fresh herbs. Fresh herbs are nice in this salad, but if you don’t have them, you can leave them out. When I have them, I love the combination of fresh mint and parsley in this salad. Dill and basil are also delicious.
- The nutrition facts below are estimates.
Nutrition per serving
Calories
531
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Total fat
27.8 g
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Saturated fats
5 g
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Cholesterol
8.4 mg
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Sodium
224.9 mg
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Carbohydrate
61.5 g
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Dietary fiber
10.1 g
/
Total sugars
17.6 g
/
Proteins
11.2 g
