Harvest Farro and Apple Salad
The perfect side for savory fall dishes, this salad combines good-for-you farro with peppery arugula, sweet apples, crunchy pecans, and shaved parmesan. Dress it with a slightly sweet, slightly tart vinaigrette and yum!The original recipe may be found on Delish.Image credit: Cooktopia
Ingredients
Farro
- 1 cup farro
- 2 cups water
- 1 tsp. kosher salt
- 1 bay leaf
- 1 large shallot very thinly sliced
Dressing
- ⅓ cup extra virgin olive oil
- 3 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 2 tsp. honey
- freshly ground black pepper
Salad
- 2 cups baby arugula lightly packed
- 1 Honeycrisp apple chopped
- ½ cup shaved Parmesan
- 2 tbsp. chopped fresh parsley
- ¼ cup chopped pecans toasted
Instructions
Cook Farro
- Rinse farro under cool, running water. In a medium saucepan, combine farro and water. Bring to a boil, add salt and bay leaf, then reduce to a simmer and stir occasionally, until farro is tender and all liquid is absorbed, about 30 minutes. Transfer to a rimmed baking sheet to cool.
- While farro is cooling, fry the shallots. Heat oil in a small saucepan over medium heat. Add the shallots. When they begin to bubble, reduce the heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15-20 minutes. Remove shallots from the oil and place on a paper-towel lined plate to drain. Season with salt. Allow the oil in the pan to cool.
Make Dressing
- Add the cooled olive oil, vinegar, mustard, and honey in a glass jar or small bowl and whisk to combine. Season with salt and pepper to taste.
Assemble Salad
- In a large serving bowl, combine the farro, shallots, arugula, apple, parmesan, parsley, and pecans. Drizzle the dressing over the salad and toss gently to coat.
Notes
- Either baby or regular arugula will work for this salad.
- Any crisp apple may be used. We like Honeycrisp the best, but Granny Smiths and Galas are great, too.
- Since there's just two of us and we know we'll have leftovers, we don't assemble the entire salad at once. Instead, we make individual servings, chopping apple, toasting pecans, and shaving Parmesan as we need it. That helps keep the ingredients fresh and crisp.
Nutrition Facts
Harvest Farro and Apple Salad
Amount per Serving
Calories
315
% Daily Value*
Fat
18
g
28
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
6
mg
2
%
Sodium
492
mg
21
%
Potassium
226
mg
6
%
Carbohydrates
34
g
11
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
7
g
14
%
Vitamin A
667
IU
13
%
Vitamin C
9
mg
11
%
Calcium
137
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.