Description
A hearty and flavorful Best-Ever Farro Salad combining nutty whole-grain farro with a tangy apple cider vinegar dressing, crisp shallots, fresh arugula, green apple, Parmesan cheese, toasted pecans, and fresh herbs for a wholesome, refreshing meal or side dish.
Ingredients
Scale
Grains and Broth
- 1 cup whole-grain farro
- 2 cups low-sodium vegetable broth
- 1 bay leaf
- Kosher salt (to taste, about 1/2 tsp for cooking farro plus additional for seasoning)
Dressing and Shallots
- 1 large shallot, very thinly sliced
- 1/3 cup extra-virgin olive oil
- 3 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 2 tsp honey
- Freshly ground black pepper (to taste)
Salad Mix
- 1 green apple, chopped
- 2 cups lightly packed arugula
- 1/2 cup shaved Parmesan
- 1/4 cup coarsely chopped toasted pecans
- 1/4 cup finely chopped fresh basil
- 2 Tbsp finely chopped fresh parsley
Instructions
- Cook Farro: In a medium saucepan over medium-high heat, combine farro, vegetable broth, bay leaf, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until farro is tender and all the broth is absorbed, about 30 minutes. Transfer farro to a large serving bowl and let cool.
- Prepare Shallots and Shallot Oil: While farro cooks, heat olive oil in a small saucepan over medium heat. Add thinly sliced shallots and cook, stirring occasionally, until they start to bubble, about 5 minutes. Lower the heat to medium-low and continue cooking, stirring occasionally, until shallots turn golden and crisp, about 15 to 20 minutes. Use a slotted spoon to transfer shallots onto a paper towel-lined plate, seasoning them with salt. Let shallot oil cool.
- Make Dressing: Transfer the cooled shallot oil to a medium bowl. Whisk in apple cider vinegar, Dijon mustard, and honey until well combined. Season the dressing with salt and freshly ground black pepper to taste.
- Toss Salad: Add crispy shallots, chopped green apple, arugula, shaved Parmesan, toasted pecans, chopped basil, and parsley to the cooled farro in the large bowl. Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Notes
- For a nuttier flavor, toast the farro in the dry saucepan for 2-3 minutes before adding broth.
- If you prefer a milder shallot flavor, reduce cooking time and avoid crisping until golden only.
- Use raw honey for a subtle floral sweetness; maple syrup can be substituted for a vegan version.
- To make this salad gluten free, substitute cooked quinoa or certified gluten-free grains instead of farro.
- Prepare the farro and shallots ahead of time to let the salad chill briefly before serving for deeper flavor melding.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 12 mg
