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Farro Salad

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This Farro Salad is hearty, fresh, and full of texture, combining chewy farro, crisp apples, arugula, radicchio, walnuts, and a tangy apple cider vinaigrette. Whether served as a side or light main, it’s satisfying, flavorful, and easy to prep ahead for busy days or casual entertaining.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad, Side Dish, Lunch
  • Method: Tossed, No-Cook
  • Cuisine: American, Mediterranean-Inspired
  • Diet: Vegetarian

Ingredients

  • 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 Vinaigrette:
  • ¼ teaspoon sea salt
  • 3 tablespoons olive oil
  • 1½ tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup

Instructions

  1. Cook farro according to package instructions. Drain and let cool to room temperature.
  2. Thinly slice the apple and chop the dates, parsley, and walnuts.
  3. In a large bowl, combine the farro, arugula, radicchio, apple, dates, parsley, walnuts, and thyme.
  4. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, and sea salt to make the vinaigrette.
  5. Pour the dressing over the salad and toss gently to coat.
  6. Top with shaved pecorino just before serving.

Notes

  • Add Protein: Top with grilled chicken or chickpeas for a heartier meal.
  • Swap Greens: Use spinach or kale instead of arugula/radicchio.
  • Alternate Cheese: Try feta or goat cheese in place of pecorino.
  • Fruit Variations: Use pear instead of apple for a fall twist.
  • Grain Substitutes: Barley or brown rice can replace farro if needed.

Nutrition

Find it online: https://juliameals.com/farro-salad/