If you’re on the hunt for a fresh, vibrant, and downright delicious salad that’s packed with nutrients and flavor, you’re going to love this Healthy Farro Salad with Apple and Arugula Recipe. I stumbled upon this combination not too long ago, and honestly, it’s become my go-to when I want something hearty yet light. The nutty chew of farro paired with crisp apples and peppery arugula creates a symphony of textures and tastes that’ll keep you coming back for more.

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Why This Recipe Works

Balanced Texture: The farro’s chewy bite complements the crisp apple and tender arugula perfectly.
Flavor Harmony: A tangy vinaigrette with honey and Dijon mustard lifts every ingredient beautifully.
Nutrient-Rich: Whole-grain farro and fresh greens make this salad as healthy as it is tasty.
Simple Prep: You can make most of it ahead, which means less stress and more savoring.

Healthy Farro Salad with Apple and Arugula, nutritious farro salad, fresh apple arugula salad, healthy grain salads, easy healthy salad recipes - A large white round plate filled with a mixed salad that has several layers visible: the base layer is light brown cooked grains, mixed evenly with bright green arugula leaves scattered throughout. There are small, light green diced pieces of zucchini layered on top, along with thin, slightly browned slices of caramelized onions that add texture. Sprinkled lightly over the salad are thin shavings of light-colored cheese and small pieces of green herbs, giving a fresh look. The salad shows a mix of textures from soft grains to leafy greens and crunchy bits, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Healthy Farro Salad with Apple and Arugula Recipe plays a special role to create a vibrant, nutritious dish — from the hearty farro that gives a satisfying base, to the apple that adds sparkle and sweetness. When shopping, look for fresh, crisp apples and good-quality extra-virgin olive oil to really bring this dish to life.

Healthy Farro Salad with Apple and Arugula, nutritious farro salad, fresh apple arugula salad, healthy grain salads, easy healthy salad recipes - Flat lay of whole-grain farro grains in a small white ceramic bowl, fresh green bay leaf, a handful of coarse kosher salt crystals spilled beside the bowl, a large shallot sliced thinly laid neatly in a white ceramic dish, extra-virgin olive oil in a small white bowl with a golden-green hue, apple cider vinegar in a small white bowl with a pale amber color, a dollop of smooth Dijon mustard in a small white bowl, a spoonful of honey in a small white bowl glistening richly, fresh cracked black peppercorns scattered near the bowls, a bright green apple chopped into crisp pieces on a simple white plate, a small mound of vibrant green arugula leaves, thin shavings of pale yellow Parmesan cheese arranged gracefully on white ceramic, coarsely chopped toasted pecans showing a rich brown tone on a white dish, finely chopped fresh basil leaves bright green and fresh on a small white dish, finely chopped fresh parsley vibrant and vivid green in another white bowl, all ingredients arranged symmetrically in perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole-grain farro: The star of the salad, farro is chewy and nutty, plus packed with fiber and protein.
Low-sodium vegetable broth: Used to cook the farro, broth adds subtle flavor without being overpowering.
Bay leaf: Adds a delicate herbaceous note while cooking farro.
Kosher salt: Essential for seasoning at every stage to enhance natural flavors.
Large shallot: Shallow-fried until golden and crisp, shallots bring a sweet crunch and depth.
Extra-virgin olive oil: The base for the dressing, providing richness and smoothness.
Apple cider vinegar: Gives that tangy kick in the vinaigrette.
Dijon mustard: Adds sharpness and emulsifies the dressing beautifully.
Honey: Balances acidity with a touch of natural sweetness.
Freshly ground black pepper: For a little warmth and spice.
Green apple: Crisp and tart, it’s the perfect contrast to the nutty farro.
Arugula: Peppery greens that add freshness and a lovely bite.
Shaved Parmesan: Adds salty, nutty richness.
Toasted pecans: Crunchy texture and a toasty flavor that complements the rest.
Fresh basil and parsley: Bright herbs to finish the salad with fragrant freshness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Healthy Farro Salad with Apple and Arugula Recipe is how easy it is to tweak and make it your own. Depending on what’s in your fridge or your mood, you can swap out a few ingredients or add some extras to keep it exciting.

Variation: I sometimes swap pecans for toasted walnuts or almonds — both add a lovely crunch with a slightly different flavor profile.
Seasonal twist: In autumn, I love adding roasted butternut squash cubes for a fall-harvest vibe.
Dietary tweak: For a vegan version, skip the Parmesan or try a plant-based cheese alternative; it still turns out fantastic.
Protein boost: Add grilled chicken or chickpeas for a more filling meal.

Step-by-Step: How I Make Healthy Farro Salad with Apple and Arugula Recipe

Step 1: Cook Farro to Tender Perfection

Start by simmering the farro in vegetable broth with a bay leaf and a pinch of kosher salt. This adds subtle complexity as the grains absorb the seasoned liquid. Don’t rush it — it usually takes about 30 minutes until the farro is tender but still chewy. Stir occasionally to prevent sticking. Once cooked, drain if necessary and spread it out a bit to cool in a large bowl.

Step 2: Make Crispy Shallots and Flavorful Dressing

While the farro cooks, gently heat olive oil over medium heat, then add thinly sliced shallots. Patience is key here — cook them slowly until they bubble, then lower the heat and keep stirring occasionally until they turn golden and crisp (about 20 minutes). Remove them with a slotted spoon, season lightly with salt, and set aside to cool. The oil left behind? That’s your salad’s magic—use it as the base for a dressing by whisking in apple cider vinegar, Dijon mustard, honey, salt, and pepper.

Step 3: Toss It All Together

With your farro cool, add the crispy shallots, chopped green apple, peppery arugula, shaved Parmesan, toasted pecans, and fresh herbs into the bowl. Drizzle your homemade dressing over everything, then gently toss until every bite is perfectly coated. This is where all those flavors start to dance — trust me, it’s worth the little wait.

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Tips from My Kitchen

Soak Farro First: Sometimes I soak farro overnight to reduce cooking time and get an even chewier texture.
Shallow-Fried Shallots: Don’t rush stirring crispy shallots, or they burn easily; keep the heat medium or lower—golden is the goal!
Warm Dressing Magic: Using the infused shallot oil warm helps the flavors meld so much better.
Add Greens Last: Toss arugula in at the very end to keep it fresh and avoid wilting.

How to Serve Healthy Farro Salad with Apple and Arugula Recipe

Garnishes

I love finishing this salad with an extra sprinkle of shaved Parmesan and a scatter of toasted pecans—it adds a classy touch and some extra crunch. Fresh basil leaves are my secret garnish; they add a fragrant pop every single time.

Side Dishes

This salad pairs wonderfully with a light grilled chicken breast or baked salmon for a well-rounded dinner. If you want a vegetarian meal, serve it alongside crusty whole-grain bread or roasted seasonal veggies.

Creative Ways to Present

For special occasions, I like to serve this salad in individual glass jars or bowls, layering the farro first and then adding the greens and garnishes on top. It looks beautiful, is easy to portion, and practically wows every guest.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and find that this salad actually tastes better after a few hours—or even overnight—once the flavors meld. Just add fresh arugula right before serving if the greens got a little wilted.

Freezing

Since the salad has fresh greens and a dressing, I don’t recommend freezing it—it can change the texture and flavor, especially of the apples and arugula.

Reheating

If you want to enjoy it warm, just heat the farro portion gently on the stove or in the microwave before tossing with fresh greens and dressing. This keeps the salad vibrant without wilting the arugula prematurely.

FAQs

Can I use pear instead of apple in this Healthy Farro Salad with Apple and Arugula Recipe?

Absolutely! Pears offer a softer sweetness and work well in place of apples. Just opt for firmer varieties like Bosc or Anjou to maintain some crispness and prevent mushiness.
How long does the salad keep in the fridge?

You can safely store this salad in the refrigerator for up to 3 days. Keep the arugula and dressing separate if you want to keep the greens extra fresh; otherwise, adding them right before serving is best.
Is farro gluten-free?

Farro is not gluten-free; it’s a type of wheat grain, so it’s best avoided if you have gluten intolerance or celiac disease. For gluten-free alternatives, try quinoa or millet, but note the texture will be different.
Can I make the dressing ahead of time?

Yes! You can make the shallot oil vinaigrette a day ahead and store it in the fridge. Just bring it to room temperature and whisk before drizzling it on the salad.

Final Thoughts

This Healthy Farro Salad with Apple and Arugula Recipe has become something of a staple in my kitchen — it hits that sweet spot between nourishing and indulgent. Whether you’re packing lunch for work or need a quick dinner, it’s easy to throw together, keeps well, and is brimming with flavor. I can’t wait for you to try it and make it your own — it’s a salad that truly sticks with you.