Best-Ever Farro Salad Recipe

Introduction

This Best-Ever Farro Salad is a delightful blend of nutty grains, crisp apple, and tangy dressing, perfect for a light lunch or a side dish. Packed with fresh herbs, toasted pecans, and shaved Parmesan, it offers a satisfying mix of textures and flavors.

Ingredients

• 1 cup whole-grain farro
• 2 cups low-sodium vegetable broth
• 1 bay leaf
• Kosher salt
• 1 large shallot, very thinly sliced
• 1/3 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• Freshly ground black pepper
• 1 green apple, chopped
• 2 cups lightly packed arugula
• 1/2 cup shaved Parmesan
• 1/4 cup coarsely chopped toasted pecans
• 1/4 cup finely chopped fresh basil
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Step 1: In a medium saucepan over medium-high heat, bring farro, vegetable broth, bay leaf, and 1/2 teaspoon salt to a boil. Reduce heat to medium-low, simmer, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. Transfer to a large serving bowl and let cool.
2. Step 2: Meanwhile, in a small saucepan over medium heat, warm the olive oil. Add the sliced shallots and cook, stirring occasionally, until they begin to bubble, about 5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until shallots turn golden and crisp, 15 to 20 minutes. Use a slotted spoon to transfer shallots to a paper towel-lined plate; season with salt. Let the shallot oil cool.
3. Step 3: Transfer the cooled shallot oil to a medium bowl. Whisk in the apple cider vinegar, Dijon mustard, and honey. Season with salt and freshly ground black pepper to taste.
4. Step 4: Add the crisp shallots, chopped apple, arugula, shaved Parmesan, toasted pecans, basil, and parsley to the bowl with the cooled farro. Drizzle the dressing over the salad and toss gently to coat everything evenly.

Tips & Variations

• For a nut-free version, substitute toasted pumpkin seeds for pecans.
• Use a different grain like barley or quinoa if farro is unavailable, adjusting cooking times accordingly.
• Let the shallots cool completely before adding to maintain their crisp texture.
• Add a handful of dried cranberries or cherries for a touch of sweetness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent wilting. When ready to serve, toss the salad again and let it sit at room temperature for 10 minutes. Reheat if desired, but the salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can cook the farro and prepare the dressing and shallots ahead of time. Combine everything just before serving for the best texture and flavor.

Is farro gluten-free?

No, farro is a wheat grain and contains gluten. If you need a gluten-free option, consider using quinoa or a certified gluten-free grain instead.

Best-Ever Farro Salad Recipe

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4.7 from 125 reviews

This Best-Ever Farro Salad is a hearty and wholesome dish combining tender whole-grain farro cooked in vegetable broth with a flavorful dressing of shallot-infused olive oil, apple cider vinegar, Dijon mustard, and honey. Tossed with fresh green apple, peppery arugula, shaved Parmesan, toasted pecans, and fresh herbs, this salad offers a delightful balance of textures and flavors, perfect as a light lunch or a satisfying side dish.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains and Broth

• 1 cup whole-grain farro
• 2 cups low-sodium vegetable broth
• 1 bay leaf
• Kosher salt, to taste

Dressing and Toppings

• 1 large shallot, very thinly sliced
• 1/3 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• Freshly ground black pepper, to taste

Salad Mix-ins

• 1 green apple, chopped
• 2 cups lightly packed arugula
• 1/2 cup shaved Parmesan
• 1/4 cup coarsely chopped toasted pecans
• 1/4 cup finely chopped fresh basil
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Cook the Farro: In a medium saucepan over medium-high heat, combine the farro, vegetable broth, bay leaf, and 1/2 teaspoon kosher salt. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer. Stir occasionally until the farro is tender and all liquid is absorbed, about 30 minutes. Remove the bay leaf and transfer the cooked farro to a large serving bowl to cool.
2. Prepare the Shallots: While the farro cooks, heat the olive oil in a small saucepan over medium heat. Add the thinly sliced shallots and cook, stirring occasionally, until they begin to bubble, about 5 minutes. Lower the heat to medium-low and continue cooking, stirring occasionally until the shallots turn golden and crisp, about 15 to 20 minutes. Use a slotted spoon to transfer the shallots to a paper towel-lined plate and season with salt. Let the shallot oil cool.
3. Make the Dressing: Pour the cooled shallot oil into a medium bowl. Add the apple cider vinegar, Dijon mustard, and honey. Whisk thoroughly to combine and season with salt and freshly ground black pepper to taste.
4. Assemble the Salad: To the bowl with the cooled farro, add the crispy shallots, chopped green apple, arugula, shaved Parmesan, toasted pecans, chopped basil, and parsley. Drizzle the dressing over the ingredients and toss gently to coat everything evenly.

Notes

• To toast pecans, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
• If unable to find farro, pearled farro can be used but may require slightly less cooking time.
• This salad can be served warm, at room temperature, or chilled for a refreshing twist.
• For a nut-free version, omit pecans or substitute with toasted pumpkin seeds.
• Leftovers keep well refrigerated for up to 3 days; add fresh greens before serving if needed.

Keywords: farro salad, healthy salad, whole grains, vegetarian salad, arugula salad, easy lunch recipe, fall salad, healthy side dish