Saladsbluejeanchef
Farro Salad with Arugula and Apples
This farro salad is a hearty side dish or meal all unto itself. The farro is easy to make and the apples, arugula, chopped dates, radicchio, sunflower seeds and Parmesan cheese bring lots of lively flavors to the plate.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- strainer
- food processor
📝 Preparation Steps
1
Rinse the farro by placing it in a fine mesh strainer and running it under cold water. Drain off the excess water and place it in a medium saucepan with the stock, bay leaves and salt. Bring to a boil, and then lower the heat and simmer for 25 to ⏱️ 30 minutes, until the farro is tender yet still chewy. Strain the farro and transfer it to a bowl to cool.
bay leaves2
2
Make the vinaigrette by combining the maple syrup, Dijon mustard, apple cider vinegar, shallots, thyme leaves and salt in a bowl or food processor. While whisking or processing, slowly pour in the olive oil until the dressing has emulsified. Season with freshly ground black pepper.
maple syrup2 tablespoonsDijon mustard1 teaspoonapple cider vinegar3 tablespoonsFreshly ground black pepper
3
Place the arugula and radicchio in a large salad bowl. Add the cooked farro, apples, radishes, dates, parsley and half of the Parmesan cheese. When you are ready to serve, drizzle the dressing over everything and toss to coat. Season with salt and freshly ground black pepper to taste and top with the remaining Parmesan cheese and pepita seeds. If desired, squeeze a little fresh lemon juice over the salad to add a little tang and brightness.
Freshly ground black pepperlemon (to taste, optional)1
Nutrition Facts
calories
590 kcal
fat Content
27 g
serving Size
1 of 4 servings
fiber Content
11 g
sugar Content
23 g
sodium Content
1448 mg
protein Content
18 g
trans Fat Content
0.003 g
cholesterol Content
16 mg
carbohydrate Content
73 g
saturated Fat Content
6 g
unsaturated Fat Content
20 g
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