Farro Salad

This Farro Salad is one of my favorite go-to recipes when I want something hearty, fresh, and full of texture. It’s packed with chewy farro, crisp apples, peppery arugula, and crunchy walnuts, all tossed in a light apple cider vinaigrette. Whether I serve it as a side dish or make it my lunch, it always leaves me feeling satisfied and energized.

Why I Love This Recipe

I love how this salad brings together so many flavors and textures in one bowl—sweet, salty, tangy, nutty, and fresh. The farro adds a nutty chewiness that’s more substantial than quinoa or couscous, while the apple and dates bring a natural sweetness that pairs beautifully with the bitterness of radicchio and the bite of arugula. It’s a salad that actually feels like a meal, and I can make it ahead for the week or throw it together last minute.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups cooked farro (from 1 cup dry)
• 1 cup arugula
• 1 cup sliced radicchio
• 1 Honeycrisp apple, thinly sliced
• 3 Medjool dates, pitted and chopped
• ½ cup finely chopped fresh parsley
• ½ cup chopped walnuts
• ½ cup shaved pecorino cheese
• 1 tablespoon fresh thyme leaves

Apple Cider Vinegar Dressing

• ¼ teaspoon sea salt
  (Note: the rest of the dressing ingredients weren’t listed, but I usually whisk together olive oil, apple cider vinegar, a touch of Dijon mustard, and a bit of maple syrup to round it out.)

Directions

1. I start by cooking the farro according to package instructions. Once it’s tender and chewy, I drain it and let it cool to room temperature.
2. While the farro cools, I thinly slice the apple and chop the dates, parsley, and walnuts.
3. In a large bowl, I combine the farro, arugula, radicchio, apple slices, chopped dates, parsley, walnuts, and thyme.
4. I make the apple cider vinaigrette by whisking together olive oil, apple cider vinegar, a small spoonful of Dijon mustard, maple syrup, and the sea salt.
5. I pour the dressing over the salad and toss gently until everything is evenly coated.
6. Just before serving, I sprinkle the salad with shaved pecorino for a salty, creamy finish.

Servings and Timing

This recipe makes 4 servings.
It takes 10 minutes of prep and 20 minutes of cook time, so I have it ready in just 30 minutes total.

Variations

• Add Protein: I often add grilled chicken or chickpeas to make it a more filling main course.
• Different Greens: I swap the arugula and radicchio for spinach or kale when I want something milder.
• Cheese Options: Feta or goat cheese works really well in place of pecorino for a creamier texture.
• Fruit Swap: Pears work beautifully instead of apples, especially in fall.
• Grain Change: I sometimes use barley or brown rice when I’m out of farro—it still gives a good bite.

Storage/Reheating

I store this salad in an airtight container in the fridge for up to 3 days.
If I know I’ll be storing it, I keep the dressing and cheese separate and add them right before serving to keep everything crisp. There’s no reheating needed—it’s best served cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often prep all the ingredients in advance and toss them together just before serving. It holds up well, especially if I add the dressing last.

Is farro gluten-free?

No, farro contains gluten, so I avoid it if I’m cooking for anyone with gluten sensitivity. Quinoa is a great substitute.

Can I use dried dates instead of Medjool?

Yes, but I soak them in warm water for about 5 minutes to soften them before chopping.

What’s a good substitute for radicchio?

I’ve used endive or even thinly sliced red cabbage—they both offer that same crunchy, bitter contrast.

Can I double this recipe?

Absolutely. I often double it for potlucks or meal prepping. It scales up easily and still tastes great the next day.

Conclusion

This Farro Salad is a beautiful balance of fresh produce, hearty grains, and bold flavors. It’s the kind of dish I can serve at a dinner party or pack for lunch, and it always delivers. With its crunchy walnuts, sweet apples, and creamy cheese, every bite is a little different—and always delicious.

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