Ingredients
Salad
- 1 cup dry farro
- 2 cups baby arugula
- 1 apple, thinly sliced or finely chopped (your favorite variety)
- ¼ cup raisins or dried cranberries
- 1 cup freshly shaved or grated Parmesan cheese or Pecorino
- ½ cup chopped walnuts or pecans
- Salt and freshly ground black pepper, to taste
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar or lemon juice
- ½ teaspoon maple syrup
- ¼ teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Farro: Rinse 1 cup of farro under cold water. Bring a medium pot filled with salted water to a boil. Add the rinsed farro to the boiling water, reduce heat to a simmer, and cook until tender. Cooking time varies by type: 10-20 minutes for pearled, 20-30 minutes for semi-pearled, and about 40 minutes for whole farro. This recipe uses whole farro, so simmer for 40 minutes. Once cooked, drain and spread the farro on a large baking sheet to cool.
- Make the Dressing: While the farro cooks and cools, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of apple cider vinegar or lemon juice, ½ teaspoon of maple syrup, ¼ teaspoon of Dijon mustard, plus salt and freshly ground black pepper to taste in a small bowl. Set aside.
- Assemble the Salad: In a large bowl, combine the cooled farro with 2 cups of baby arugula, 1 thinly sliced or finely chopped apple, ¼ cup raisins or dried cranberries, 1 cup shaved or grated Parmesan or Pecorino cheese, and ½ cup chopped walnuts or pecans. Drizzle the prepared dressing over the salad and toss gently to combine. Taste and adjust seasoning with salt and pepper before serving.
Notes
- For quicker cooking, use pearled or semi-pearled farro instead of whole farro.
- Substitute dried cranberries for raisins for a different flavor profile.
- Use lemon juice in the dressing if you prefer a brighter, more citrusy taste.
- Toast nuts lightly in a dry pan for added crunch and depth of flavor.
- This salad can be served chilled or at room temperature and is great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
