If you’ve been hunting for a salad that’s hearty, bright, and packed with interesting textures, then you’re going to adore this Nutty Farro Salad with Apples and Arugula Recipe. I absolutely love how the creamy pecorino cheese pairs with the crunchy walnuts and sweet Medjool dates, all tossed with peppery arugula and crisp apples. You’ll find that this salad is not just flavorful but also super satisfying — perfect whether you want a light lunch or a show-stopping side dish.
Why You’ll Love This Recipe
- Balanced Flavors: Sweet apples and dates meet nutty farro and sharp pecorino for a perfect harmony.
- Quick and Easy: Comes together in just about 30 minutes — great for busy days or last-minute meals.
- Versatile and Fresh: Works as a hearty side or even a light vegetarian main dish.
- Nutritious Ingredients: Loaded with fiber, vitamins, and healthy fats to keep you energized.
Ingredients You’ll Need
All of the ingredients in this Nutty Farro Salad with Apples and Arugula Recipe work together to create a mix of textures and flavors that’ll keep your taste buds happy. When shopping, look for fresh, crisp apples and good-quality farro to really make the salad shine.
- Farro: I recommend choosing pearled farro for quicker cooking without losing that satisfying chew.
- Arugula: Its peppery bite adds a lovely contrast — fresh arugula works best.
- Radicchio: Adds a slightly bitter crunch to balance the sweeter ingredients.
- Honeycrisp apple: I love using Honeycrisp for their crispness and natural sweetness.
- Medjool dates: Pitted and chopped, these bring a caramel-like sweetness that’s irresistible.
- Fresh parsley: Chopped finely for a fresh, herbal lift.
- Walnuts: Toast them lightly for extra nutty aroma if you have a moment.
- Pecorino cheese: Shaved pecorino adds a salty, creamy touch that’s essential — but Parmesan can also work in a pinch.
- Fresh thyme leaves: Bright and earthy, these small leaves make a big flavor impact.
- Apple cider vinegar: For the dressing, it offers a tangy kick that ties everything together beautifully.
- Sea salt and freshly ground black pepper: To season and round out the flavors.
Variations
I like to switch things up depending on the season or who I’m cooking for. Feel free to customize this Nutty Farro Salad with Apples and Arugula Recipe to fit your mood or pantry — it’s very forgiving!
- Greens swap: If arugula is a bit too peppery for you, baby spinach or mixed salad greens make a great milder alternative.
- Nuts or seeds: Sometimes I swap walnuts for toasted pecans or even pumpkin seeds for a different crunch.
- Dairy-free: For a vegan version, skip the pecorino and toss in some nutritional yeast or toasted bread crumbs for umami.
- Add protein: Adding grilled chicken or chickpeas can make this salad a complete meal.
How to Make Nutty Farro Salad with Apples and Arugula Recipe
Step 1: Cook the Farro Perfectly
Start by cooking your farro according to package instructions—usually about 20 minutes in boiling water until tender but still chewy. One trick I discovered is to salt the water lightly, just like pasta water; it seasons the farro from the inside out. Once cooked, drain and let it cool a bit — you don’t want hot farro wilting your fresh greens later on.
Step 2: Prep and Combine Your Fresh Ingredients
While the farro cooks, slice your Honeycrisp apple thinly so they blend nicely with the other textures, chop the dates, parsley, and walnuts, and shave the pecorino cheese. Tear or roughly chop the arugula and radicchio, then add everything into a large mixing bowl. This is the fun part — the colors and fragrances coming together are just fantastic.
Step 3: Dress and Toss
Drizzle about half of your apple cider vinegar dressing over the bowl with the farro and fresh ingredients. Sprinkle sea salt and grind in some black pepper. Using your hands or salad tongs, toss gently to combine without bruising the apples or greens. Taste and adjust the seasoning or add more dressing if you want things a touch tangier or silkier. The fresh thyme leaves go in last to keep their natural aroma bright.
Pro Tips for Making Nutty Farro Salad with Apples and Arugula Recipe
- Cook Farro Al Dente: Keep the farro chewy so it adds a great texture, not mushy.
- Dress Gradually: Start with half the dressing and add more as needed to avoid sogginess.
- Use Fresh Thyme: Adding thyme leaves at the end preserves their delicate flavor and aroma.
- Prevent Apple Browning: Don’t cut apples too early; toss them in the dressing quickly to keep them fresh and vibrant.
How to Serve Nutty Farro Salad with Apples and Arugula Recipe
Garnishes
When I serve this salad, I like to sprinkle an extra handful of shaved pecorino on top — it adds a deliciously salty finish. A light drizzle of good olive oil or a few more fresh thyme sprigs also makes it look and taste festive.
Side Dishes
It pairs beautifully with grilled chicken or roasted vegetables, but I also love it alongside a simple bowl of soup or a fluffy frittata for a cozy meal.
Creative Ways to Present
For dinner parties, I’ve served this salad layered in a clear glass trifle bowl so guests could see all the colorful layers — it always gets compliments! You can also plate it individually atop toasted bread for a rustic salad bruschetta.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the fridge for up to 2 days. The flavors mellow beautifully but I recommend storing the dressing separately if you plan to keep it longer to avoid soggy apples.
Freezing
Because of the fresh apples and greens, I don’t suggest freezing this salad—it loses its wonderful texture and flavor after thawing.
Reheating
If you want to enjoy this warm, I recommend gently heating only the farro portion before tossing fresh ingredients and dressing in each serving. This keeps the salad fresh and vibrant.
FAQs
-
Can I use a different grain instead of farro?
Absolutely! You can swap farro with quinoa, bulgur, or barley, but the texture and cooking times will vary slightly. Farro’s nutty chewiness is unique, but these grains will work nicely in a pinch.
-
How should I store this salad to keep it fresh?
The best method is to store the dressing separately and add it right before serving. Keep the salad refrigerated in an airtight container and enjoy within 2 days for optimal freshness.
-
Can I make this salad vegan?
Definitely! Simply omit the pecorino cheese or substitute it with a plant-based cheese or nutritional yeast for a cheesy flavor without dairy.
-
Is this salad suitable for meal prepping?
Yes, it’s great for meal prep as long as you hold off on adding dressing and apples until just before eating to avoid sogginess and browning.
Final Thoughts
This Nutty Farro Salad with Apples and Arugula Recipe is one of those dishes I turn to time and again because it’s simple, nourishing, and always impressive. I still remember the first time I made it — my family went crazy for how the sweet and savory elements came together perfectly. I really hope you enjoy making (and eating!) it as much as I do. Just trust me, once you try it, this salad will become your go-to for quick, healthy, and delicious meals.
Print
Nutty Farro Salad with Apples and Arugula Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and hearty Farro Salad featuring nutty cooked farro, crisp arugula, slightly bitter radicchio, sweet Honeycrisp apple slices, Medjool dates, chopped walnuts, shaved pecorino cheese, and fresh thyme, all tossed in a tangy apple cider vinegar dressing. This versatile salad works beautifully as a nutritious side or a light, satisfying lunch.
Ingredients
Salad Ingredients
- 3 cups cooked farro (from 1 cup dry)
- 1 cup arugula
- 1 cup sliced radicchio
- 1 Honeycrisp apple, thinly sliced
- 3 Medjool dates, pitted and chopped
- ½ cup finely chopped fresh parsley
- ½ cup chopped walnuts
- ½ cup shaved pecorino cheese
- 1 tablespoon fresh thyme leaves
Apple Cider Vinegar Dressing
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Combine Ingredients: In a large mixing bowl, add the cooked farro, arugula, sliced radicchio, thinly sliced Honeycrisp apple, chopped Medjool dates, finely chopped parsley, chopped walnuts, shaved pecorino cheese, and fresh thyme leaves.
- Add Dressing and Seasonings: Pour half of the apple cider vinegar dressing over the salad ingredients along with ¼ teaspoon of sea salt and several grinds of freshly ground black pepper.
- Toss to Mix: Gently toss the salad to evenly combine all ingredients and coat them with the dressing.
- Adjust Seasoning: Taste the salad and add more dressing, salt, or pepper as needed according to your preference.
Notes
- This farro salad is filled with a wonderful combination of chewy grains, sweet and tangy fruit, nuts, and fresh greens.
- It serves well either as a refreshing side dish or a light, healthy lunch on its own.
- For the best flavor, use fresh, high-quality apples such as Honeycrisp and freshly chopped herbs.
- The salad can be prepared ahead of time; however, add the dressing just before serving to maintain freshness and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 12mg
