If you’re on the hunt for a salad that’s hearty, fresh, and somehow both comforting and bright, I think you’ll adore this Farro Salad with Apple and Arugula Recipe. It’s one of those dishes that feels special enough to serve to guests but also easy enough to toss together on a busy weeknight. Trust me, once you try it, you’ll get why this combo of nutty farro, crisp green apples, peppery arugula, and that zingy shallot dressing is fan-freaking-tastic.

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Why This Recipe Works

Balanced Flavors: The sweetness of apple and honey perfectly complements the peppery arugula and nutty farro.
Texture Play: Crisp apples and toasted pecans add crunch against the tender grains and wilted shallots.
Homemade Dressing: The warm shallot oil dressing brings a depth of flavor that’s better than any store-bought vinaigrette.
Versatility: It works beautifully as a side dish, a light lunch, or a potluck showstopper.

Farro Salad with Apple and Arugula, healthy farro salad, apple and arugula salad, easy grain salad, flavorful veggie salad - A large white round plate filled with a mixed salad that has several layers visible: the base layer is light brown cooked grains, mixed evenly with bright green arugula leaves scattered throughout. There are small, light green diced pieces of zucchini layered on top, along with thin, slightly browned slices of caramelized onions that add texture. Sprinkled lightly over the salad are thin shavings of light-colored cheese and small pieces of green herbs, giving a fresh look. The salad shows a mix of textures from soft grains to leafy greens and crunchy bits, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here isn’t just tossed together for convenience—they all bring something unique to the table that makes this Farro Salad with Apple and Arugula Recipe truly sing. Plus, when you shop, opt for fresh, high-quality items like crisp apples and fresh herbs for the best results.

Farro Salad with Apple and Arugula, healthy farro salad, apple and arugula salad, easy grain salad, flavorful veggie salad - Flat lay of whole-grain farro grains in a small white ceramic bowl, fresh green bay leaf, a handful of coarse kosher salt crystals spilled beside the bowl, a large shallot sliced thinly laid neatly in a white ceramic dish, extra-virgin olive oil in a small white bowl with a golden-green hue, apple cider vinegar in a small white bowl with a pale amber color, a dollop of smooth Dijon mustard in a small white bowl, a spoonful of honey in a small white bowl glistening richly, fresh cracked black peppercorns scattered near the bowls, a bright green apple chopped into crisp pieces on a simple white plate, a small mound of vibrant green arugula leaves, thin shavings of pale yellow Parmesan cheese arranged gracefully on white ceramic, coarsely chopped toasted pecans showing a rich brown tone on a white dish, finely chopped fresh basil leaves bright green and fresh on a small white dish, finely chopped fresh parsley vibrant and vivid green in another white bowl, all ingredients arranged symmetrically in perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole-grain farro: This ancient grain has a satisfyingly chewy texture and nutty flavor that stands up well in salads.
Low-sodium vegetable broth: Cooking the farro in broth, not water, layers in subtle savory notes.
Bay leaf: Adds a delicate herbal aroma during cooking, enhancing the farro’s flavor.
Kosher salt: Essential for seasoning at various steps to balance flavors properly.
Shallot: When cooked slowly in olive oil, they turn golden and lend sweet, crispy goodness to the salad.
Extra-virgin olive oil: For a rich, fruity base in the dressing that carries the flavors beautifully.
Apple cider vinegar: Provides a nice tangy contrast that brightens the salad.
Dijon mustard: Adds a slight sharpness that emulsifies the dressing and adds complexity.
Honey: Balances the acidity with a subtle sweetness.
Freshly ground black pepper: Enhances the depth and adds a hint of warmth.
Green apple: Crisp and tart, it brings freshness and texture.
Arugula: Its peppery flavor gives the salad a lively bite.
Shaved Parmesan: Adds savory richness and umami.
Toasted pecans: For satisfying crunch and a toasty note.
Fresh basil and parsley: These herbs add bright freshness and fragrant herbal tones.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is a blank canvas you can totally customize. Personally, I love swapping the pecans for walnuts or pistachios when I have them on hand — it adds a fun twist. And if you prefer a little more tang, feel free to bump up the apple cider vinegar or add a splash of lemon juice.

Variation: Once, I tossed in some roasted sweet potatoes for an autumnal vibe, which was a total hit with my family.
Dietary swaps: Want to keep it vegan? Just skip the Parmesan or use a dairy-free cheese alternative and it still shines.
Spice it up: A pinch of crushed red pepper flakes in the dressing adds a subtle kick if you like heat.

Step-by-Step: How I Make Farro Salad with Apple and Arugula Recipe

Step 1: Cook the Farro to Tender Perfection

Start by bringing your farro, vegetable broth, bay leaf, and salt to a boil over medium-high heat. Then reduce to a gentle simmer, stirring occasionally, as the farro absorbs all that flavorful broth—this takes about 30 minutes. When it’s tender and all the liquid is gone, transfer it to a large bowl to cool. I like to spread it out a bit so it cools faster and stays fluffy, not clumpy.

Step 2: Make the Crispy Shallot Oil Dressing

While the farro cooks, gently warm your olive oil in a small saucepan over medium. Add the thinly sliced shallots and watch them bubble happily for about 5 minutes. Then turn the heat down to medium-low and stir occasionally as they slowly become golden and crisp—this takes about 15 to 20 minutes. Use a slotted spoon to scoop them out onto a paper towel, sprinkle with a little salt, and let that shallot oil cool—it’s going to be your delicious dressing base.

Step 3: Whisk Together the Dressing

Pour the cooled shallot oil into a medium bowl and whisk in the apple cider vinegar, Dijon mustard, and honey until everything’s well blended. Season with salt and pepper to taste. This mixture has a beautiful balance of sweet, tangy, and savory notes—be sure to taste and tweak it to your liking.

Step 4: Toss Everything Together

Now for the fun part! Add your crisp green apple, peppery arugula, shaved Parmesan, toasted pecans, chopped basil, and parsley right into the bowl with the cooled farro. Pour the dressing over and toss gently until every bite is coated in that glorious shallot vinaigrette. I find tossing it carefully keeps the arugula bright and fresh without wilting too much.

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Pro Tips for Making Farro Salad with Apple and Arugula Recipe

Cook Farro Just Right: Don’t overcook! You want it tender with a little chew — taste it as you go around 25 minutes to avoid mushiness.
Slow-Cook Shallots: Patience here pays off – the long, gentle cooking brings out a deep caramelized sweetness that’s worth the wait.
Let It Cool: Adding warm farro to your salad can wilt the arugula too much; make sure it’s cooled for a fresher bite.
Toast Nuts Fresh: Toast your pecans right before adding for max crunch and flavor; stale nuts can dull the salad.

How to Serve Farro Salad with Apple and Arugula Recipe

Farro Salad with Apple and Arugula, healthy farro salad, apple and arugula salad, easy grain salad, flavorful veggie salad - A clear glass bowl holds a mixed salad with three main layers: a bottom layer of cooked brown grains, a middle layer of bright green arugula leaves with thin stems, and a top layer scattered with thin white cheese shavings and small green apple pieces. The grains look slightly shiny, and the arugula adds a fresh, leafy texture. The bowl sits on a white marbled surface with two empty white bowls in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I almost always sprinkle a few extra shavings of Parmesan on top and scatter some whole toasted pecans for eye appeal and an added crunch. Sometimes I add a few fresh basil leaves on top last-minute—it looks beautiful and adds fresh herbal notes.

Side Dishes

This salad is great paired with grilled chicken or salmon for a light dinner. I’ve also served it alongside roasted veggies or crusty bread to round out a vegetarian meal. It’s super flexible and complements lots of mains beautifully.

Creative Ways to Present

For gatherings, I like serving this Farro Salad with Apple and Arugula Recipe in individual mason jars or pretty bowls so it looks pulled together. Adding some edible flowers or a thin slice of apple on top makes it feel extra special and festive.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. I recommend keeping the dressing separate if possible and tossing everything together right before serving to keep the arugula from wilting too much.

Freezing

I don’t usually freeze this salad because fresh apples and arugula don’t freeze well and get mushy. The farro itself freezes fine, though, so you could freeze cooked farro separately if you want to prep ahead.

Reheating

If you want to enjoy leftovers warm, reheat the farro portion gently in the microwave or on the stovetop with a little splash of water or broth, then toss with fresh apples, arugula, and dressing just before eating.

FAQs

Can I use pear instead of apple in this farro salad?

Absolutely! Pears offer a similar crispness and sweetness but with a softer texture and subtle floral notes. Just make sure to choose a firm, ripe pear to avoid mushiness.
How do I cook farro quickly if I’m short on time?

Look for quick-cooking or pearled farro varieties, which can cook in about 10-15 minutes. Alternatively, soaking farro overnight can reduce cooking time significantly.
Is this salad gluten-free?

Farro is a wheat grain and contains gluten, so this salad is not gluten-free. For a gluten-free option, try substituting the farro with quinoa.
Can I make this salad vegan?

Yes! Simply omit the Parmesan or use a plant-based cheese alternative. The rest of the ingredients are naturally vegan and delicious.

Final Thoughts

This Farro Salad with Apple and Arugula Recipe holds a special place in my heart because it’s so reliably delicious yet surprisingly simple. Every time I make it, I get the same satisfying mix of textures and flavors that keeps me coming back. I genuinely hope you’ll give it a whirl—you might find yourself reaching for it again and again, just like I do. It’s one of those recipes that feels like a warm hug on a plate, and honestly, who doesn’t need one of those?