This is my second salad using farro and I feel that it’s wintery, seasonal and nutty flavors are perfect for our chilling weather right now in the Hudson Valley. This Winter Farro Salad accompanied by a zesty and homemade Apple Cider Vinegar dressing perfectly complements the crispness of the season.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
I had never even heard of farro until a client mentioned it to me during one of her Pilates sessions with me. Filled with chewy, nutty farro, apples, arugula, walnuts, dates, celery for extra crunch and a tangy vinaigrette, this farro salad recipe is versatile and delicious. We love it as a fresh side dish or a healthy lunch. Throw an egg or two on top of it for breakfast and/or your favorite fish or grilled chicken for some added nutrition.
For the Salad
6 cups cooked farro
2 cups celery, chopped
2 cups Medjool dates, pitted and chopped
1 Honeycrisp apple, thinly sliced
1 cup walnuts, crushed
2 cups sliced radicchio
2 cups arugula
In a large bowl place the farro, celery, dates, apple, walnuts, radicchio and arugula.
Add the dressing, salt and pepper and toss to combine.
Top with pecorino cheese or more dressing if desired.
For the Dressing
3/4 cup apple cider vinegar
1/2 cup olive oil
2 tablespoons garlic, minced
1 tablespoon maple syrup
2 tablespoons Dijon mustard
salt and pepper
In a small bowl, whisk together the apple cider vinegar, olive oil, garlic, maple syrup, mustard, salt and pepper until the dressing is emulsified. You can also combine everything in a mason jar or other jar with a tight fitting lid and shake to combine.