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

Scale

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