Description
A crunchy, wholesome Farro & Apple Salad featuring nutty farro grains combined with crisp diced apples, chopped walnuts or pecans, dried cranberries, and fresh mixed greens, all brought together by a zesty maple Dijon vinaigrette. This vibrant salad is perfect for a light lunch or a nutritious side dish.
Ingredients
Salad:
- 2 cups cooked farro
- 1 apple, diced (preferably Honeycrisp or Pink Lady)
- ½ cup chopped walnuts or pecans
- ¼ cup dried cranberries
- 2 cups mixed greens or spinach
- Optional: goat cheese or feta, as desired
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt & pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked farro, diced apple, chopped walnuts or pecans, dried cranberries, and mixed greens or spinach. Toss gently to mix the ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper until well emulsified.
- Dress the Salad: Pour the vinaigrette over the combined salad ingredients and toss gently again to ensure everything is evenly coated without bruising the delicate greens.
- Add Cheese (Optional): If desired, sprinkle goat cheese or feta on top of the salad before serving for added creaminess and flavor.
Notes
- Use Honeycrisp or Pink Lady apples for the best crunch and sweetness balance.
- Farro can be served warm or chilled, depending on preference.
- To cook farro, rinse and boil in water for about 20-30 minutes until tender but chewy, then drain.
- Walnuts and pecans can be toasted lightly for extra flavor before adding to the salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
