Get ready to meet your new lunchtime obsession: the Best-Ever Farro Salad. This vibrant, hearty salad is bursting with nutty farro, tangy apple cider vinaigrette, pops of green apple, peppery arugula, and a shower of crispy shallots that will have you coming back for seconds (and thirds). It’s the kind of dish that hits every note—savory, sweet, fresh, and satisfying—all in one beautiful bowl.
Why You’ll Love This Recipe
- Unbeatable Texture: Every forkful is a symphony of tender farro, crisp apples, creamy Parmesan, and crunchy toasted pecans.
- Flavor-Packed Vinaigrette: The shallot-infused dressing brings a sweet, tangy, and savory punch you’ll crave.
- Meal-Prep Friendly: This salad holds up beautifully, making it perfect for make-ahead lunches or picnics.
- Loaded with Color & Goodness: Each bite delivers fresh greens and herbs, giving you a salad that’s as nutritious as it is eye-catching.
Ingredients You’ll Need
Let’s talk about the simple but superstar ingredients in the Best-Ever Farro Salad. Every element plays a special role, from the deeply nutty farro to the bright burst of green apple and the show-stopping crispy shallots. Gather the freshest you can find for a salad that’ll make every bite memorable.
- Whole-grain farro: Provides a hearty, nutty foundation that holds up beautifully to all the mix-ins.
- Low-sodium vegetable broth: This gives the farro much more flavor than cooking in water alone.
- Bay leaf: Adds an herbal layer while the farro cooks, making the grains even more savory.
- Kosher salt: Enhances all the flavors without overpowering the dish.
- Large shallot: Turns extra crispy and golden, adding crave-able crunch and big flavor.
- Extra-virgin olive oil: Pulls double duty as the base for both the crispy shallots and the luscious vinaigrette.
- Apple cider vinegar: Brings just the tangy note needed to balance the rich, nutty farro and pecans.
- Dijon mustard: Adds a subtle bite and helps emulsify the dressing perfectly.
- Honey: Rounds out the vinaigrette with natural sweetness (just a kiss!).
- Freshly ground black pepper: Wakes up the entire salad for that irresistible finish.
- Green apple: Chopped fresh for tart, juicy contrast that never turns soggy.
- Arugula: Gives the salad a peppery, green boost and keeps things fresh.
- Shaved Parmesan: Offers creamy, salty pops throughout every forkful.
- Toasted pecans: Bring deep flavor and irresistible crunch—don’t skip toasting them!
- Fresh basil & parsley: These herbs make the salad taste like summer in a bowl (and add beautiful color too).
Variations
One of my favorite things about the Best-Ever Farro Salad is how easily you can riff on it. Don’t be afraid to swap in what you have, cater to any dietary needs, or play with your own favorite flavors—it’s delightfully forgiving and oh-so-flexible.
- Go Vegan: Simply skip the Parmesan or use your favorite plant-based cheese for a 100% vegan version.
- Add Protein: Toss in a handful of chickpeas, grilled chicken, or even flaked salmon to make it a heartier meal.
- Switch the Greens: Baby spinach, massaged kale, or mixed salad greens all shine in place of arugula.
- Try Different Nuts: Toasted walnuts, almonds, or hazelnuts each bring their own twist and crunch.
- Change the Fruit: Swap green apples for pears or grapes for a slightly different but equally tasty result.
How to Make Best-Ever Farro Salad
Step 1: Cook the Farro
Start by adding the farro, vegetable broth, bay leaf, and a generous pinch of kosher salt to a medium saucepan. Bring to a boil, then lower the heat to a simmer and let it bubble away until the farro is just tender and the liquid is fully absorbed—about 30 minutes. When done, spread the farro out in a large serving bowl to cool down while you prep the rest.
Step 2: Make the Crispy Shallots
While your farro’s working its magic, heat extra-virgin olive oil in a small saucepan and toss in those thinly sliced shallots. Let them sizzle and bubble for about 5 minutes, then turn the heat down and cook, stirring occasionally, until they’re golden, crisp, and irresistible—think French onion vibes! Scoop them onto a paper-towel-lined plate to drain, sprinkle with a bit of salt, and set them aside. Don’t throw out that shallot oil—it’s salad gold!
Step 3: Whisk the Dressing
Pour the cooled shallot oil into a bowl and whisk in the apple cider vinegar, Dijon mustard, and honey. Season with salt and freshly ground black pepper. The result? A bright, aromatic dressing that practically sings.
Step 4: Toss It All Together
Now for the best part! In your big bowl with the cooled farro, add the crispy shallots, chopped green apple, arugula, shaved Parmesan, toasted pecans, basil, and parsley. Drizzle over the dressing, toss everything well, and taste for salt and pepper. The salad should look like a summer garden party—colorful, inviting, and full of texture.
Pro Tips for Making Best-Ever Farro Salad
- Farro Texture Matters: Be sure to simmer until just tender—overcooked farro can get mushy and lose its signature chew.
- Crispier Shallots, Brighter Flavor: Slice shallots paper-thin for ultimate crispiness and don’t rush the frying—golden brown is perfect.
- Toss Just Before Serving: Combine everything right before eating to keep the arugula fresh and the salad lively.
- Customize with Confidence: This recipe is endlessly flexible—mix up the herbs or add your own favorite crunch for a personal touch.
How to Serve Best-Ever Farro Salad
Garnishes
For a true “wow” finish, top your Best-Ever Farro Salad with an extra scattering of crispy shallots, a bit more shaved Parmesan, and a last flourish of fresh basil. A pinch of flaky sea salt and a drizzle of olive oil right before serving makes every bite feel extra special.
Side Dishes
This salad practically begs to be served next to simple grilled proteins—think lemony chicken, herby salmon, or even a juicy steak. It’s also fantastic with a bowl of soup or crusty bread for a light but satisfying vegetarian meal.
Creative Ways to Present
Spoon the salad into individual mason jars for a picnic-ready lunch, or serve in a big, wide platter for sharing at a potluck. For a dinner party appetizer, mound little portions onto endive spears or mini lettuce cups—so cute and totally bite-sized!
Make Ahead and Storage
Storing Leftovers
Best-Ever Farro Salad stores like a dream. Just pop leftovers into an airtight container and refrigerate for up to 3 days. The flavors mingle and deepen, and the farro stays satisfyingly chewy.
Freezing
While the farro itself can be frozen (cool it first and store for up to two months), the full salad doesn’t freeze well due to the fresh greens, apples, and herbs. For make-ahead meal prep, freeze just the cooked farro, then add fresh ingredients later.
Reheating
No need to reheat—Best-Ever Farro Salad is truly glorious served chilled or at room temperature. If you want it warm, gently bring the farro to room temp and toss with newly crisped shallots and fresh greens.
FAQs
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Can I use pearled farro instead of whole-grain?
Absolutely! Pearled farro cooks a bit faster and has a softer texture. Either type works well, just be sure to adjust the simmering time and check for doneness so your salad keeps that lovely chew.
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What’s the best way to make this salad ahead?
Cook the farro and prepare the dressing and shallots up to a day in advance. Store everything separately, then assemble and toss with the apple, greens, pecans, and herbs just before serving for the freshest flavor and crunch.
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Will the apples go brown?
If you toss the chopped apple with some of the vinaigrette before assembling the salad, it will help keep the pieces crisp and prevent browning for several hours. For best appearance, cut and add the apple just before serving.
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Is Best-Ever Farro Salad gluten-free?
Traditional farro is an ancient wheat grain, so this salad isn’t gluten-free. If you need a gluten-free option, try substituting cooked quinoa or brown rice—the flavors will still shine beautifully.
Final Thoughts
This Best-Ever Farro Salad is sunshine in a bowl—colorful, wholesome, and endlessly crave-worthy. Whether it’s lunch, a side dish, or the main event at your next gathering, I promise it will win rave reviews. Give it a try, and don’t forget to put your own spin on it—your future self will thank you!
Print
Best-Ever Farro Salad Recipe
- Prep Time: 10 mins
- Total Time: 1 hr 10 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing, Boiling, Sauteing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Best-Ever Farro Salad is a delicious and nutritious dish that combines hearty whole-grain farro with a variety of fresh ingredients and a tangy dressing. Perfect for a light lunch or as a side dish for dinner.
Ingredients
Farro:
- 1 cup whole-grain farro
- 2 cups low-sodium vegetable broth
- 1 bay leaf
- Kosher salt
Dressing:
- 1 large shallot, very thinly sliced
- 1/3 cup extra-virgin olive oil
- 3 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 2 tsp. honey
- Freshly ground black pepper
Salad:
- 1 green apple, chopped
- 2 cups lightly packed arugula
- 1/2 cup shaved Parmesan
- 1/4 cup coarsely chopped toasted pecans
- 1/4 cup finely chopped fresh basil
- 2 Tbsp. finely chopped fresh parsley
Instructions
- Cook Farro: In a medium saucepan, bring farro, broth, bay leaf, and salt to a boil. Simmer until tender, about 30 minutes. Transfer to a bowl and let cool.
- Crispy Shallots: Cook shallots in olive oil until golden and crisp. Set aside.
- Prepare Dressing: Whisk together shallot oil, vinegar, mustard, honey, salt, and pepper.
- Assemble Salad: Combine farro, shallots, apple, arugula, Parmesan, pecans, basil, and parsley. Drizzle dressing over and toss to coat.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
