Best-Ever Farro Salad Recipe

Introduction

This Best-Ever Farro Salad is a wholesome and flavorful dish perfect for any meal. Nutty farro combines with crisp apples, peppery arugula, and a tangy shallot dressing for a refreshing and satisfying salad.

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, and cook, stirring occasionally, until farro is tender and broth is absorbed, about 30 minutes. Transfer to a large serving bowl and let cool.
2. Step 2: Meanwhile, heat olive oil in a small saucepan over medium heat. Add sliced shallots and cook, stirring occasionally, until they start to bubble, about 5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Use a slotted spoon to transfer shallots to a paper towel-lined plate and season with salt. Let the shallot oil cool.
3. Step 3: Transfer the cooled shallot oil to a medium bowl. Whisk in apple cider vinegar, Dijon mustard, and honey. Season with salt and freshly ground black pepper to taste.
4. Step 4: Add the crispy shallots, chopped apple, arugula, shaved Parmesan, toasted pecans, chopped basil, and parsley to the cooled farro. Drizzle the dressing over the salad and toss gently to combine.

Tips & Variations

• Toast the pecans in a dry skillet for a few minutes before chopping to enhance their flavor.
• Substitute arugula with baby spinach or mixed greens for a different leafy texture.
• Use red or golden apples instead of green for a sweeter variation.
• For extra protein, add some cooked chickpeas or grilled chicken.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to preserve freshness, then toss before serving. Reheat the farro portion gently if preferred warm, but the salad is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pearled farro instead of whole-grain farro?

Yes, pearled farro will cook faster but loses some fiber and nutrients. Adjust cooking time accordingly and check for tenderness.

How can I make this salad vegan?

Omit the Parmesan or substitute with a vegan cheese alternative. Ensure the honey is replaced with maple syrup or agave nectar.

Best-Ever Farro Salad Recipe

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★★★★★

4.5 from 118 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Salt

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Description

This Best-Ever Farro Salad is a flavorful and hearty whole-grain salad featuring tender farro cooked in vegetable broth and tossed with a tangy shallot dressing. Fresh green apple, peppery arugula, shaved Parmesan, toasted pecans, and fresh herbs create a perfect balance of textures and tastes, making it an ideal nutritious side or light main dish.

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Ingredients

Scale 1x2x3x

Grains and Broth

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

Dressing and Shallots

• 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

Salad Ingredients

• 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

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Instructions

1. Cook the Farro: In a medium saucepan over medium-high heat, combine the farro, low-sodium vegetable broth, bay leaf, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to medium-low and let it simmer, stirring occasionally, until the farro is tender and the broth is fully absorbed, about 30 minutes. Once cooked, transfer the farro to a large serving bowl and allow it to cool.
2. Prepare the Shallot Oil: 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 the shallots, stirring occasionally, until they turn golden and crispy, which will take another 15 to 20 minutes. Use a slotted spoon to transfer the shallots onto 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. Whisk in the apple cider vinegar, Dijon mustard, and honey until combined. Season with salt and freshly ground black pepper to taste.
4. Assemble the Salad: Add the crispy shallots, chopped green apple, arugula, shaved Parmesan, toasted pecans, chopped fresh basil, and parsley to the bowl with the cooled farro. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

Notes

• To toast pecans, place them in a dry skillet over medium heat and stir frequently until fragrant, about 3-5 minutes.
• For extra crunch, add additional toasted nuts or seeds of choice.
• This salad can be served chilled or at room temperature.
• Leftovers keep well in the refrigerator for up to 3 days.
• Use gluten-free farro alternative if gluten sensitivity is a concern, as traditional farro contains gluten.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: farro salad, whole grain salad, healthy salad, arugula salad, vegetarian salad, easy lunch recipe, autumn salad