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Best-Ever Farro Salad Recipe

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★★★★★

4.9 from 68 reviews

This Best-Ever Farro Salad is a hearty and flavorful grain salad featuring tender whole-grain farro cooked in vegetable broth, tossed with crispy shallots, fresh arugula, green apple, shaved Parmesan, toasted pecans, and fresh herbs. Dressed with a tangy apple cider vinegar and honey dressing infused with fragrant shallot oil, this salad makes a perfect light lunch or a vibrant side dish for any meal.

Ingredients

Scale

Grain and Cooking Liquid

  • 1 cup whole-grain farro
  • 2 cups low-sodium vegetable broth
  • 1 bay leaf
  • Kosher salt, to taste (about 1/2 tsp. for cooking)

Shallots and Dressing

  • 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, to taste

Salad Ingredients

  • 1 green apple, chopped
  • 2 cups lightly packed arugula
  • 1/2 cup shaved Parmesan cheese
  • 1/4 cup coarsely chopped toasted pecans
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoons finely chopped fresh parsley

Instructions

  1. Cook the Farro: In a medium saucepan over medium-high heat, bring the farro, vegetable broth, bay leaf, and 1/2 teaspoon of kosher salt to a boil. Then reduce the heat to medium-low and simmer, stirring occasionally, until the farro is tender and the broth is fully absorbed, about 30 minutes. Remove from heat, discard the bay leaf, transfer the farro to a large serving bowl, and let it cool.
  2. Prepare Crisp Shallots and Shallot Oil: While the farro cooks, heat the olive oil in a small saucepan over medium heat. Add the thinly sliced shallots and cook, stirring occasionally, until they just start to bubble, about 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the shallots turn golden brown and crisp, about 15 to 20 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain and season with salt. Let the oil cool.
  3. Make the Dressing: Transfer the cooled shallot oil to a medium bowl. Whisk in the apple cider vinegar, Dijon mustard, and honey until combined. Season the dressing with salt and freshly ground black pepper to taste.
  4. Toss the Salad: Add the crisp shallots, chopped green apple, arugula, shaved Parmesan, toasted pecans, fresh basil, and parsley to the bowl with the cooled farro. Drizzle the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.

Notes

  • Use low-sodium vegetable broth to control the saltiness of the dish.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
  • Allow the farro to cool completely to room temperature before assembling the salad to avoid wilting the greens.
  • For a nut-free version, omit the pecans or substitute with toasted pumpkin seeds.
  • The salad can be made a few hours ahead and refrigerated, but add the arugula just before serving to retain its crispness.

Keywords: farro salad, grain salad, vegetarian salad, healthy salad, arugula salad, apple salad, pecans, parmesan, shallots

Find it online: https://delishfamilyrecipe.com/best-ever-farro-salad-recipe/