If you’re searching for a vibrant, hearty, and refreshingly crisp dish to celebrate cooler weather, this Fall Farro Salad Recipe is your new go-to. It perfectly balances nutty farro with the sweet tang of honeycrisp apple and dried cranberries, while fresh herbs and crunchy almonds add delightful texture and brightness. What makes this salad truly special is how simple ingredients come together to create layers of flavor that feel cozy and festive all at once. Whether for a quick lunch or a charming autumnal side, this Fall Farro Salad Recipe will brighten your table and warm your soul.
Ingredients You’ll Need
Getting the ingredients right is key to bringing out the best textures and tastes in this Fall Farro Salad Recipe. Each element plays a specific role — from the chewy farro providing a wholesome base to the tangy lemon juice waking up the entire dish with fresh acidity.
- 1 cup uncooked farro: A nutty, chewy grain that forms the hearty foundation of the salad.
- 3 cups vegetable broth or water + veg bouillon/stock cube: For cooking the farro, infusing it with deeper, savory notes.
- 1 honeycrisp apple (sliced thin or diced): Adds crisp sweetness and a refreshing crunch to every bite.
- 1/3 cup sliced almonds: Toasted or raw, they bring a satisfying nutty crunch.
- 1/3 cup dried cranberries: Their tart sweetness provides a beautiful contrast and chewy texture.
- 1 tablespoon fresh chives (chopped): Offers a mild oniony freshness to brighten flavors.
- 1 tablespoon fresh parsley (chopped): Adds vivid green color and a hint of earthiness.
- Juice of 1/2 lemon (about 1 tbsp): The citrus punch that lifts and balances the richness.
- 2 tablespoons olive oil: Smooths and melds the flavors while adding a subtle fruitiness.
- Salt & pepper (to taste): Essential seasonings that bring everything together.
How to Make Fall Farro Salad Recipe
Step 1: Cook the Farro to Perfection
Start by adding your farro along with the vegetable broth or water infused with bouillon to a medium saucepan. Bring it to a steady boil before lowering the heat to medium-low and simmering uncovered for about 30 minutes. This slow cooking softens the farro while retaining just enough chewiness to keep every forkful satisfying and substantial.
Step 2: Cool the Farro for Ideal Texture
Once cooked, transfer the farro to a bowl and allow it to cool for at least 15 minutes. Cooling is important because it lets the grains firm up slightly and prevents the fresh ingredients like apples and herbs from wilting or becoming soggy when mixed in.
Step 3: Prepare the Fresh Ingredients
While the farro cools, take some time to prep the companion ingredients. Thinly slice or dice your honeycrisp apple for crisp bites, chop the fresh chives and parsley finely for bursts of herbal brightness, and have your almonds and dried cranberries ready to toss in. Each addition introduces color and texture contrast crucial to the salad’s charm.
Step 4: Toss and Season the Salad
Once your farro is cooled but still slightly warm or at room temperature, combine it with the fresh ingredients in a large mixing bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper to your liking. Toss everything together gently until the salad is evenly coated and vibrant. You can serve it immediately, or chill it for a bit if you prefer a cooler dish.
How to Serve Fall Farro Salad Recipe
Garnishes
For extra flair, sprinkle additional chopped fresh herbs like parsley or chives on top just before serving. A few whole almonds or a light drizzle of high-quality olive oil can also elevate the presentation and mouthfeel.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled veggies, or even a warm bowl of soup. Its bright, earthy flavors complement many autumn-inspired mains and can also stand alone as a nourishing vegetarian meal.
Creative Ways to Present
Serve this salad in rustic bowls or mason jars for picnics or lunch on the go. Layered with greens underneath or topped with crumbled goat cheese or feta, it transforms into an elegant, eye-catching dish perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
The Fall Farro Salad Recipe keeps nicely in an airtight container in the refrigerator for up to 3 days. Flavors tend to meld and deepen after resting, making leftovers even more delicious the next day.
Freezing
Because of the fresh apples and herbs, freezing this salad is not recommended — they lose their texture and freshness when thawed. Farro itself freezes well, so you could prepare extra cooked farro beforehand and freeze that separately if desired.
Reheating
When ready to enjoy, this salad is best served cold or at room temperature, so no reheating is necessary. If you want warm farro, heat it separately before combining with the raw ingredients.
FAQs
Can I use a different grain instead of farro?
Absolutely! While farro lends a distinctive nutty flavor and chewy texture, you can substitute barley, quinoa, or even brown rice depending on your preference or what you have on hand.
Is this salad suitable for vegans?
Yes, it is completely vegan as written, using vegetable broth and all plant-based ingredients.
How do I make this salad ahead without it getting soggy?
Cook and cool the farro ahead of time, then store it separately. Chop fresh ingredients right before assembling the salad to maintain maximum freshness and crunch.
What can I add to make the salad more filling?
For added protein, try tossing in some chickpeas, cooked lentils, or even shredded rotisserie chicken if you eat meat.
Can I swap honeycrisp apples for other varieties?
Yes, although honeycrisp offers a perfect balance of sweetness and firmness, granny smith or fuji apples also work well depending on how tart or sweet you prefer your salad.
Final Thoughts
I truly hope this Fall Farro Salad Recipe finds a special place in your kitchen this season. It’s reliably delicious, straightforward to prepare, and dazzling with autumn colors and flavors. Whether you’re feeding yourself on a busy weekday or planning a festive gathering, this salad is a wonderful way to celebrate the tastes of fall with warmth and joy. Give it a try—you might just find it becomes one of your personal favorite dishes!
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Fall Farro Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and hearty Fall Farro Salad combining nutty farro grains with crisp honeycrisp apple slices, tart dried cranberries, toasted almonds, and fresh herbs. Tossed in a bright lemon-olive oil dressing, this salad is perfect as a wholesome lunch or a festive side dish for autumn gatherings.
Ingredients
Grains
- 1 cup uncooked farro
- 3 cups vegetable broth or water + vegetable bouillon/stock cube
Salad Ingredients
- 1 honeycrisp apple (sliced thin or diced)
- 1/3 cup sliced almonds
- 1/3 cup dried cranberries
- 1 tablespoon fresh chives (chopped)
- 1 tablespoon fresh parsley (chopped)
Dressing & Seasoning
- Juice of 1/2 lemon (about 1 tablespoon)
- 2 tablespoons olive oil
- Salt & pepper (to taste)
Instructions
- Cook the Farro: In a medium-sized pan, combine the uncooked farro and vegetable broth or water with bouillon. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 30 minutes or until the farro is tender.
- Cool the Farro: Remove the farro from heat and let it cool for at least 15 minutes. Cooling helps the grains firm up slightly for better texture in the salad.
- Prepare Salad Ingredients: While the farro cools, slice or dice the honeycrisp apple, chop fresh chives and parsley, and gather the sliced almonds and dried cranberries.
- Toss the Salad: Once the farro has cooled but is still slightly warm or at room temperature, combine it in a large bowl with the apple, almonds, dried cranberries, chives, and parsley. Drizzle with lemon juice and olive oil, then season with salt and pepper to taste. Mix well to evenly distribute all ingredients.
- Serve or Chill: Serve the salad immediately or transfer it to an airtight container to refrigerate and chill. This salad can also be prepared ahead by cooking the farro in advance and mixing in the fresh ingredients when ready to serve.
Notes
- Farro can be cooked ahead of time and refrigerated for up to 3 days before combining with fresh salad ingredients.
- For added texture, lightly toast the sliced almonds before adding.
- You can substitute honeycrisp apple with other crisp apples like Fuji or Granny Smith for varied flavor.
- This salad is naturally vegetarian and gluten-free if gluten-free farro is used; otherwise, use a gluten-free grain like quinoa for a similar texture.
- Adjust seasoning and lemon juice according to your taste preference.
