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A large serving bowl of farro salad with serving utensils sticking out and some ingredients around.
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Farro Salad with Arugula and Apples
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This farro salad is a hearty side dish or meal all unto itself. The farro is easy to make and the apples, arugula, chopped dates, radicchio, sunflower seeds and Parmesan cheese bring lots of lively flavors to the plate.

Course: Salads, Salad, salad dressing
Cuisine: American
Keyword: Vegetarian, Healthy, salads, Fall Recipes, Apple recipes, Grain Bowls, Savory Apple Recipes, grain salad
Servings: 4 people
Calories: 590 kcal
Ingredients
  • 1 cup pearled farro
  • 4 cups vegetable or chicken stock or water
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 2 to 3 cups arugula
  • ¼ head radicchio chopped
  • 1 Pink Lady or Honey Crisp apple diced
  • ⅓ cup thinly sliced radishes
  • ¼ cup chopped dates
  • ½ cup chopped parsley
  • ½ cup shaved Parmesan-Reggiano cheese
  • ¼ cup roasted pepita seeds
  • Freshly ground black pepper
  • 1 lemon to taste, optional
Maple Syrup Vinaigrette:
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 3 tablespoons apple cider vinegar
  • ½ shallot minced
  • 2 teaspoons chopped fresh thyme leaves
  • ½ teaspoon salt
  • ⅓ cup extra-virgin olive oil
  • Freshly ground black pepper
Instructions
  1. Rinse the farro by placing it in a fine mesh strainer and running it under cold water. Drain off the excess water and place it in a medium saucepan with the stock, bay leaves and salt. Bring to a boil, and then lower the heat and simmer for 25 to 30 minutes, until the farro is tender yet still chewy. Strain the farro and transfer it to a bowl to cool.
  2. Make the vinaigrette by combining the maple syrup, Dijon mustard, apple cider vinegar, shallots, thyme leaves and salt in a bowl or food processor. While whisking or processing, slowly pour in the olive oil until the dressing has emulsified. Season with freshly ground black pepper.

  3. Place the arugula and radicchio in a large salad bowl. Add the cooked farro, apples, radishes, dates, parsley and half of the Parmesan cheese. When you are ready to serve, drizzle the dressing over everything and toss to coat. Season with salt and freshly ground black pepper to taste and top with the remaining Parmesan cheese and pepita seeds. If desired, squeeze a little fresh lemon juice over the salad to add a little tang and brightness.

Nutrition Facts
Farro Salad with Arugula and Apples
Amount Per Serving (1 of 4 servings)
Calories 590 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 6g30%
Trans Fat 0.003g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 16mg5%
Sodium 1448mg60%
Potassium 737mg21%
Carbohydrates 73g24%
Fiber 11g44%
Sugar 23g26%
Protein 18g36%
Vitamin A 1082IU22%
Vitamin C 32mg39%
Calcium 235mg24%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.