If you’re on the hunt for a salad that’s packed with flavor, texture, and a bit of a gourmet twist, you absolutely have to try this Ultimate Farro Salad with Apple and Basil Recipe. It’s one of those dishes that wins you over with every bite—the nutty farro, tangy apple cider dressing, fresh basil, and crunchy pecans come together like a symphony in your mouth. Trust me, once you make this, it’s going to be your go-to recipe for lunches, dinners, or even potlucks. Ready? Let’s dive in!

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Why This Recipe Works

Balanced Flavors: The sweetness of the apple and honey perfectly offsets the peppery arugula and tangy mustard vinaigrette.
Textural Contrast: Creamy Parmesan, crunchy pecans, tender farro, and crispy shallots create a delightful mouthfeel.
Fresh Herb Punch: Basil and parsley add vibrant herbal notes that brighten each bite.
Versatile & Satisfying: This salad can stand alone or accompany main dishes, making it a true all-rounder.

Ultimate Farro Salad with Apple and Basil, healthy farro salad with apple and basil, easy farro salad recipe with apple and basil, flavorful farro salad with fruit, nutritious brunch salad with farro - 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

This salad riffs on simple, wholesome ingredients that each bring something special to the table. The heart of it is the farro, which offers chewy, nutty goodness and holds up beautifully under the tangy dressing and mix-ins. I like to shop for organic farro when I can—it seems to have a nicer texture. Plus, fresh basil in the summer is a total game changer here.

Whole-grain farro: Chewy and hearty, farro lends the perfect base that soaks up dressing without getting mushy.
Low-sodium vegetable broth: Adds subtle depth to the farro when cooking without overpowering the salad.
Bay leaf: Infuses the farro with a gentle aromatic flavor during cooking.
Shallot: When cooked until golden and crispy, it gives a sweet, complex crunch that elevates the salad.
Extra-virgin olive oil: The foundation of the dressing, it brings richness and heart-healthy fats.
Apple cider vinegar: Adds bright acidity and a subtle fruitiness to balance the olive oil.
Dijon mustard: Gives the dressing a slight bite and helps emulsify it.
Honey: Just a touch to mellow the acidity and add natural sweetness.
Green apple: Crisp and tart, it cuts through the richness while adding refreshing juiciness.
Arugula: Peppery greens that keep the salad light and add a fresh bite.
Parmesan: Salty and nutty shaved cheese adds umami and creamy texture.
Toasted pecans: Toasting intensifies their flavor and gives a lovely crunch.
Fresh basil and parsley: Bright herbs finish the salad with garden-fresh aroma and flavor.

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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.

Tweak to Your Taste

One of my favorite parts about this Ultimate Farro Salad with Apple and Basil Recipe is how easy it is to personalize. Whether you want to boost the protein, switch up the nuts, or swap out herbs, this salad welcomes your creativity. You’ll find yourself wanting to make little adjustments each time you whip it up.

Add grilled chicken or chickpeas: I sometimes toss in grilled chicken strips or roasted chickpeas to turn it into a more filling meal—perfect for a packed lunch.
Swap pecans for walnuts or almonds: Depending on what’s in your pantry or your preferred crunch, you can sub in other nuts easily.
Use kale or spinach instead of arugula: If you prefer milder greens or want a nutrient boost, either one works well.
Play with the dressing: Try using lemon juice instead of apple cider vinegar for a fresh citrus twist.

Step-by-Step: How I Make Ultimate Farro Salad with Apple and Basil Recipe

Step 1: Cook the farro perfectly tender

Start by placing your farro, vegetable broth, bay leaf, and salt in a medium saucepan. Bring it up to a boil, then reduce heat to a simmer and let it cook gently for about 30 minutes. Stir occasionally and keep an eye on the liquid; it should absorb completely, leaving you with soft, chewy farro. I like to taste a bit at 25 minutes to ensure it’s tender but still has a nice bite. Then, transfer it to a large bowl to cool—this is key to avoid sogginess later.

Step 2: Make the crispy shallots and flavorful dressing

While your farro cools, gently heat olive oil in a small pan and add thinly sliced shallots. At first, they’ll bubble up and soften, but keep cooking them on medium-low, stirring occasionally until they turn golden and crunchy (this takes around 15 to 20 minutes). Using a slotted spoon, scoop out the shallots onto a paper towel, seasoning with a pinch of salt. This crispy shallot oil is the magic base for your dressing—once cooled, whisk in apple cider vinegar, Dijon mustard, honey, and a bit of salt and pepper.

Step 3: Toss everything together for that perfect flavor blend

Time to assemble! Add the crispy shallots, chopped green apple, peppery arugula, shaved Parmesan, toasted pecans, fresh basil, and parsley into the bowl with your farro. Drizzle the dressing over everything, then gently toss to combine. The colors here are so inviting, and that first forkful will have you hooked with its bright, fresh flavors and delightful textures.

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Pro Tips for Making Ultimate Farro Salad with Apple and Basil Recipe

Cook Farro Like a Pro: Soaking farro for an hour before cooking can reduce the cooking time and make it even more tender.
Shallot Patience Pays Off: Low and slow cooking of shallots is key—they become sweet and crisp instead of burnt or bitter.
Toast Nuts Fresh: Toast pecans right before tossing to release their oils and aroma for maximum crunch and flavor.
Dress Just Before Serving: Farro absorbs dressing over time, so toss the salad close to serving to keep it fresh and vibrant.

How to Serve Ultimate Farro Salad with Apple and Basil Recipe

Garnishes

I usually finish this salad with an extra sprinkle of shaved Parmesan and a few fresh basil leaves for a pop of color and freshness. Sometimes, a few lemon zest shavings or a small drizzle of honey can add a subtle lift. These little accents make the salad feel special—even if you’re just serving it for yourself.

Side Dishes

This salad pairs wonderfully with simple grilled chicken or fish, a crusty baguette, or even alongside roasted vegetables. I often bring it to potlucks because it complements pretty much any main dish and never gets dull.

Creative Ways to Present

For a dinner party, I like to serve this Ultimate Farro Salad with Apple and Basil Recipe in individual clear glass jars or pretty bowls, layering the greens on the bottom and the dressing on the side, letting guests toss their own servings. You could also stuff it into hollowed-out apples for an impressive and festive presentation!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the refrigerator for up to 3 days. Because the farro soaks up the dressing as it sits, the salad tastes even better the next day once the flavors meld, but I recommend adding extra arugula or fresh herbs before serving to refresh it.

Freezing

Honestly, I don’t freeze this salad because the fresh apples and greens don’t freeze well. Instead, I prefer to make it fresh or enjoy leftovers chilled. But if you want to save time, you can freeze cooked farro alone, then assemble the salad fresh when ready.

Reheating

If you want a warm twist, gently reheat leftover farro with a splash of broth in a skillet, then toss with fresh apples, herbs, and dressing just before serving. Otherwise, I enjoy this salad cold—it’s so refreshing that way!

FAQs

Can I use quick-cooking farro for this recipe?

Yes! Quick-cooking farro will reduce your cooking time significantly—usually about 10-15 minutes. Just keep an eye on it to prevent overcooking and loss of that lovely chewiness.
How do I keep the apples from browning?

Great question! Toss the chopped apples in a little lemon juice or mix them into the salad just before serving to keep their color bright and fresh. The acidity helps slow down oxidation.
Can I make this salad vegan?

Absolutely! Simply leave out the Parmesan or substitute with a vegan cheese alternative or nutritional yeast for that savory kick.
What can I substitute for arugula if I don’t like peppery greens?

Spinach, baby kale, or mixed spring greens all work beautifully as milder alternatives without losing the fresh, leafy element.
Is this salad suitable for meal prep?

Definitely! I recommend storing the dressing separately and tossing it with the salad just before eating to keep the greens crisp and the flavors vibrant.

Final Thoughts

I truly believe this Ultimate Farro Salad with Apple and Basil Recipe is a salad you’ll want to keep in your regular rotation. It’s fresh, satisfying, and manages to feel both hearty and light at the same time. From the first time I made it, it became a family favorite, and I hope it becomes one for you, too. It’s easy enough for a weeknight meal but impressive enough for guests—basically a win-win. So go ahead, gather those ingredients, and enjoy the magic that happens when wholesome flavors come together just right.