Description
This Best-Ever Farro Salad is a hearty and flavorful dish featuring tender whole-grain farro cooked in vegetable broth, tossed with crisp apple, peppery arugula, shaved Parmesan, toasted pecans, and fresh herbs. A savory-sweet shallot vinaigrette binds the salad together, making it a perfect nutritious lunch or side dish.
Ingredients
Scale
Farro and Broth
- 1 cup whole-grain farro
- 2 cups low-sodium vegetable broth
- 1 bay leaf
- 1/2 tsp kosher salt
Shallot Oil and Dressing
- 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
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad Mix-ins
- 1 green apple, chopped
- 2 cups lightly packed arugula
- 1/2 cup shaved Parmesan
- 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, bring farro, vegetable broth, bay leaf, and 1/2 teaspoon salt to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until farro is tender and all broth is absorbed, about 30 minutes. Transfer farro to a large serving bowl and let cool.
- Prepare Shallot Oil: While farro cooks, heat olive oil in a small saucepan over medium heat. Add thinly sliced shallots and cook, stirring occasionally, until they begin to bubble, about 5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until shallots turn golden and crisp, 15 to 20 minutes. Remove shallots with a slotted spoon to a paper towel-lined plate, season with salt, and allow the shallot oil to cool.
- Make Dressing: Transfer cooled shallot oil to a medium bowl. Whisk in apple cider vinegar, Dijon mustard, honey, and season with salt and freshly ground black pepper to taste until smooth and well combined.
- Toss Salad: Add the crisp shallots, chopped green apple, arugula, shaved Parmesan, toasted pecans, chopped basil, and parsley to the cooled farro. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Notes
- For a nuttier flavor, toast the farro in the pan for a few minutes before adding broth.
- Substitute pecans with walnuts or almonds if preferred.
- Use maple syrup in place of honey for a vegan option.
- Make sure to cool farro completely before tossing to keep arugula fresh and crisp.
- Shallot oil can be prepared a day ahead and stored refrigerated for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 10 mg
