Description
Apple farro salad—bright, nutty, and lightly sweet—is a hearty, plant-based dish perfect for fall meals. Packed with texture and seasonal ingredients, it’s nourishing and delicious.
Ingredients
1 cup uncooked farro
2 apples, chopped (Fuji, Honeycrisp, or Granny Smith)
1/4 cup chopped red onion
1/3 cup toasted walnuts
1/4 cup dried cranberries
3 cups arugula or spinach
Vinaigrette: 3 tbsp olive oil, 1 tbsp maple syrup, 1 tsp Dijon mustard, 2 tbsp apple cider vinegar, pinch of salt
Instructions
1. Rinse farro under cool water.
2. Bring 3 cups of salted water to a boil. Add farro and simmer uncovered for 25–30 minutes. Drain and let cool.
3. Toast walnuts in a dry skillet over medium heat for about 4 minutes.
4. Chop apples and red onion. Combine in a bowl with cranberries and greens.
5. Mix vinaigrette ingredients in a jar and shake until emulsified.
6. Toss cooled farro with salad ingredients. Drizzle with vinaigrette and mix well.
7. Taste and adjust seasoning as needed.
8. Refrigerate leftovers for 3–4 days.
Notes
Use semi-pearled farro for quicker cooking.
Try roasted squash or sweet potatoes for a seasonal twist.
Add lentils or chickpeas to boost protein.
Store undressed greens separately if meal prepping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: apple, farro, salad, fall, vegan, plant-based