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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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