Best-Ever Farro Salad Recipe
Introduction
This Best-Ever Farro Salad is a delightful combination of nutty grains, crisp apple, and fresh greens, all brought together with a tangy honey-mustard dressing. It’s perfect as a light lunch or a flavorful side dish.
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
- 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 all broth is absorbed, about 30 minutes. Transfer to a large serving bowl and let cool.
- Step 2: Meanwhile, heat olive oil in a small saucepan over medium heat. 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 are golden and crisp, 15 to 20 minutes. Use a slotted spoon to transfer shallots to a paper towel-lined plate, season with salt, and let the oil cool.
- 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.
- Step 4: Add the crispy shallots, chopped apple, arugula, shaved Parmesan, toasted pecans, fresh basil, and parsley to the bowl with the cooled farro. Drizzle the dressing over the salad and toss gently to combine.
Tips & Variations
- For a nut-free version, omit the pecans or substitute with toasted sunflower seeds.
- Swap arugula for spinach or kale for a different leafy green flavor.
- Try using balsamic vinegar instead of apple cider vinegar for a richer dressing.
- Make ahead by cooking the farro and preparing the shallot oil a day before; assemble just before serving.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The farro may absorb more dressing over time, so toss gently before serving. This salad can be served cold or at room temperature; avoid reheating to preserve the fresh ingredients and textures.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick-cooking farro instead of whole-grain farro?
Yes, quick-cooking farro can be used to save time, but adjust the cooking time according to package instructions to avoid overcooking.
How can I make this salad vegan?
Omit the Parmesan cheese or substitute it with a vegan alternative or nutritional yeast for a cheesy flavor without dairy.
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Best-Ever Farro Salad Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Best-Ever Farro Salad is a hearty and flavorful dish featuring tender whole-grain farro cooked in vegetable broth, tossed with crisp apples, peppery arugula, toasted pecans, and fresh herbs. Enhanced by a homemade shallot oil dressing with Dijon mustard and honey, it offers a perfect balance of textures and tastes for a nutritious lunch or side dish.
Ingredients
Salad
- 1 cup whole-grain farro
- 2 cups low-sodium vegetable broth
- 1 bay leaf
- Kosher salt, to taste
- 1 green apple, chopped
- 2 cups lightly packed arugula
- 1/2 cup shaved Parmesan cheese
- 1/4 cup coarsely chopped toasted pecans
- 1/4 cup finely chopped fresh basil
- 2 tablespoons finely chopped fresh parsley
Shallot Oil Dressing
- 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
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 to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the farro is tender and the broth has been fully absorbed, about 30 minutes. Transfer to a large serving bowl and allow 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 start to bubble, about 5 minutes. Reduce heat to medium-low and continue cooking, stirring every so often, until the shallots turn golden and crisp, roughly 15 to 20 minutes. Use a slotted spoon to transfer the shallots to a paper towel-lined plate, season with salt, and let the shallot oil cool.
- Make the Dressing: Pour the cooled shallot oil into a medium bowl. Add apple cider vinegar, Dijon mustard, and honey. Whisk vigorously to combine, then season the dressing with additional salt and freshly ground black pepper to taste.
- Assemble the Salad: Add the crispy shallots, chopped green apple, arugula, shaved Parmesan, toasted pecans, fresh basil, and parsley to the cooled farro in the serving bowl. Drizzle the dressing over the ingredients and toss gently but thoroughly to coat all components evenly. Serve chilled or at room temperature.
Notes
- Farro can be cooked a day ahead and stored in the refrigerator to save time.
- For a nuttier flavor, toast the farro in the dry pan for a few minutes before boiling.
- Substitute pecans with walnuts or almonds for variation.
- Use vegetarian Parmesan or nutritional yeast for a vegetarian-friendly version.
- Adjust honey amount for a less sweet dressing if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: farro salad, whole-grain salad, healthy salad, vegetarian salad, arugula salad, apple salad, roasted pecans, Parmesan salad
