Farro Salad

by Sabrina Snyder

Published on

0 Comments

5 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Farro Salad makes a flavorful and healthy dish with fluffy, savory farro, fresh arugula, crisp apples, cheese, and homemade dressing.

This salad recipe can stand alone at mealtime, but would also make a delicious addition to classic dinner recipes such as Rosemary Chicken or Herb Crusted Pork Loin. 

Sabrina’s Farro Salad Recipe

Farro Salad is an excellent dish to add to your meal rotation if you’re trying to eat healthier. With this salad recipe, you can enjoy a delicious, healthy meal, and you won’t just end up being hungry again an hour later. Farro is rich in protein, with a rich, nutty, and comforting flavor. With the contrasting tang of arugula, Parmesan cheese, and Granny Smith apples, this could become your next lunch or dinner staple.

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Farro Salad

Farro Salad makes a flavorful and healthy dish with fluffy, savory farro, fresh arugula, crisp apples, cheese, and homemade dressing.
Yield 5 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Farro salad on plate with fork and spoon.
PrintRate

Ingredients
 

Farro:

  • 2 cups chicken broth
  • 1 cup whole grain farro
  • 1 1/2 teaspoons Kosher salt , divided
  • 1 bay leaf

Vinaigrette:

  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 large shallot , minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Salad:

  • 3 cups arugula
  • 1 Granny Smith apple , cored and chopped into 1/4-inch pieces
  • 1/2 cup parmesan cheese , shaved
  • 1/2 cup toasted pecans , chopped

Instructions

Farro:

  • Bring the chicken broth to a boil in a medium saucepan.
  • Add the farro, ½ teaspoon Kosher salt, and the bay leaf. Lower heat to a simmer and cook, stirring occasionally, for about 30 minutes until broth is completely reduced, then remove from heat.

Vinaigrette:

  • To make the dressing, mix the cooled olive oil with the vinegar, mustard, honey, 1 teaspoon Kosher salt and pepper in a medium bowl.

Salad:

  • Place the farro, arugula, apple, parmesan cheese, and pecans in a serving bowl and top with the dressing.
  • Toss the salad until well coated and serve.

Nutrition

Calories: 424kcal | Carbohydrates: 43g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 9mg | Sodium: 1481mg | Potassium: 295mg | Fiber: 9g | Sugar: 9g | Vitamin A: 403IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 2mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Collage of homemade salad in bowls, 1 combined and 1 segmented

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.