Best-Ever Farro Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/best-ever-farro-salad-recipe/
