Farro Salad with Apples and Arugula
- PREP 10min
- COOK 40min
- TOTAL 50min
We’ve fallen in love with this delicious farro salad made with cooked farro, sweet apples, greens, and a bright salad dressing. Farro is sold as whole farro, cracked, and pearled farro. All will work in this salad, but the cook time will change depending on what you have. Check the package directions for guidance on actual cook time and liquid requirements.
You Will Need
For the Farro
1 cup uncooked whole farro, see notes
3 cups water or stock, try our veggie stock or chicken stock
1 bay leaf
For the Salad
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/4 cup extra virgin olive oil
1 medium apple, cored and sliced into 1-inch pieces
3 cups arugula or salad greens
Handful fresh herbs, torn into small pieces, see notes for suggestions
1/2 cup pecan halves, toasted and chopped
1/2 cup golden raisins or other dried fruit
1 1/2 ounces crumbled goat cheese, optional
Salt and fresh ground black pepper
Directions
Cook Farro
Add water or broth, farro, bay leaf, and a big pinch of salt to a medium saucepan. Bring to a boil, and then reduce to a simmer. Cook, partially covered, until farro is tender, 30 to 40 minutes. Drain the farro.
Make Dressing
In a large salad bowl, whisk together the lemon juice, mustard, and honey or maple syrup until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy. Season to taste with salt and fresh ground black pepper.
To Finish
Add the sliced apples, cooked and drained farro, arugula, herbs, nuts, and the raisins. Toss well. Crumble goat cheese on top, and then serve.
Adam and Joanne's Tips
- To toast the nuts, spread the nuts out in an even layer on a sheet pan, and slide them them into a 350 degrees Fahrenheit oven. Toast 6 to 8 minutes or until they smell toasty, shaking the pan halfway during cooking.
- Fresh herbs are lovely in this salad, although, if you do not have any on hand, you can leave them out. When I have them, I love a combination of fresh mint and parsley added to this salad. Dill and basil are also delicious.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste