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
Scale
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.
