Introduction

This Best-Ever Farro Salad is a delightful combination of nutty grains, crisp apple, and fresh herbs, all tossed in a tangy vinaigrette with golden shallots. It’s a satisfying and refreshing dish perfect for lunch or as a side for dinner.

A close-up top view of a white plate filled with a layered salad featuring a base of cooked wheat grains that are light brown and slightly glossy. Mixed evenly throughout are dark green arugula leaves and light green diced cucumber pieces. Thin, off-white shavings of cheese are scattered on top, along with small bits of browned nuts adding texture. The salad is lightly dressed with visible small specks of black pepper on the surface. The white plate rests on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole-grain farro
2 cups low-sodium vegetable broth
1 bay leaf
Kosher salt
1 large shallot, very thinly sliced
1/3 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
Freshly ground black pepper
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 tablespoons finely chopped fresh parsley

Instructions

Step 1: In a medium saucepan over medium-high heat, bring the farro, vegetable broth, bay leaf, and 1/2 teaspoon salt to a boil. Reduce the heat to medium-low, bring to a simmer, and cook, stirring occasionally, until the farro is tender and the broth is absorbed, about 30 minutes. Transfer the cooked farro to a large serving bowl and let it cool.
Step 2: Meanwhile, heat the olive oil in a small saucepan over medium heat. Add the sliced shallots and cook, stirring occasionally, until they start to bubble, about 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the shallots are golden and crisp, 15 to 20 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate, season with salt, and let the shallot oil cool.
Step 3: Pour the cooled shallot oil into a medium bowl. Add the apple cider vinegar, Dijon mustard, and honey, then whisk to combine. Season with salt and freshly ground black pepper to taste.
Step 4: Add the crispy shallots, chopped green apple, arugula, shaved Parmesan, toasted pecans, basil, and parsley to the bowl with the cooled farro. Drizzle the dressing over the salad and toss gently to coat everything evenly.

Tips & Variations

Try substituting the green apple with pears for a sweeter twist.
Use chicken broth instead of vegetable broth for a richer flavor.
Toast the pecans lightly before chopping to enhance their crunch and aroma.
If you prefer a vegan version, omit the Parmesan or use a plant-based alternative.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Since the dressing may soften the arugula over time, you can keep the salad and dressing separate and combine just before serving. Reheat the farro gently if preferred warm, but the salad is delicious served chilled or at room temperature.

How to Serve

A large clear glass bowl filled with a mixed salad showing three main layers: the bottom layer is small brown grains, the middle layer has bright green leafy arugula, and the top layer contains thin white cheese shavings and light green diced apple pieces, all mixed together. The bowl is placed on a dark countertop with two empty white bowls and a fork in the background, and a white marbled texture surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking farro instead of whole-grain farro?

Yes, quick-cooking farro will reduce the cooking time significantly. Check package instructions and adjust cooking accordingly, but the flavor and texture may be slightly different.

What can I substitute for arugula?

Baby spinach, kale, or mixed salad greens work well as alternatives to arugula, each adding their own flavor and texture to the salad.