Description
A flavorful and hearty whole-grain farro salad featuring tender farro cooked in vegetable broth, tossed with a tangy shallot vinaigrette, crisp green apple, peppery arugula, shaved Parmesan, toasted pecans, and fresh herbs for a delicious and nutritious meal or side dish.
Ingredients
Scale
Grains and Broth
- 1 cup whole-grain farro
- 2 cups low-sodium vegetable broth
- 1 bay leaf
- 1/2 tsp kosher salt (plus more as needed)
Dressing and Toppings
- 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, to taste
Salad Ingredients
- 1 green apple, chopped
- 2 cups lightly packed arugula
- 1/2 cup shaved Parmesan cheese
- 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 over medium-high heat, combine the farro, vegetable broth, bay leaf, and 1/2 teaspoon of kosher salt. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the farro is tender and the broth has been absorbed, about 30 minutes. Transfer the cooked farro to a large serving bowl and allow it to cool.
- Prepare Shallot Oil: While the farro cooks, heat the olive oil in a small saucepan over medium heat. Add the thinly sliced shallots and cook, stirring occasionally, until they begin to bubble, about 5 minutes. Lower the heat to medium-low and continue cooking, stirring occasionally, until the shallots turn golden and crisp, approximately 15 to 20 minutes. Use a slotted spoon to transfer the shallots to a paper towel-lined plate and sprinkle with salt. Let the shallot oil cool.
- Make Dressing: Pour the cooled shallot oil into a medium bowl. Whisk in the apple cider vinegar, Dijon mustard, honey, and season with salt and freshly ground black pepper to taste until well combined.
- Assemble Salad: To the bowl with cooled farro, add the crispy shallots, chopped green apple, arugula, shaved Parmesan, toasted pecans, fresh basil, and parsley. Drizzle the dressing over the salad and toss everything gently to coat evenly.
Notes
- Use low-sodium vegetable broth to control the saltiness of the salad.
- The shallots can be prepared ahead of time and stored in the refrigerator for added convenience.
- Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, if not already toasted.
- Substitute arugula with spinach or mixed greens for variation.
- For a vegan version, omit the Parmesan or substitute with a plant-based cheese alternative.
- Ensure farro is rinsed before cooking to remove any debris.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 10 mg
