Farro Salad

5 from 2 ratings

from kristineskitchenblog.com

This Farro Salad has a delightful combination of flavors and textures. Chewy farro, crisp apple, sweet cranberries, crunchy almonds, tangy feta and more make this salad a favorite. Enjoy it as a main course or side dish.

Prep Time15

Cook Time20

Total Time35

Servings: servings

Calories: 474kcal

Ingredients

1 cup pearled farro
½ teaspoon salt
¼ cup olive oil
¼ cup fresh lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
⅛ teaspoon coarse Kosher salt or fine sea salt
black pepper to taste
2 ribs celery chopped
1 apple chopped
3 cups (loosely packed) baby arugula
⅓ cup dried cranberries
⅓ cup crumbled feta cheese
⅓ cup coarsely chopped whole roasted almonds

Instructions

Place the farro in a fine mesh strainer and rinse well under cold running water. Set aside.
Pour 5 cups of water into a medium saucepan and bring to a boil over high heat. Once boiling, add ½ teaspoon salt to the water and stir in the rinsed farro.
Reduce the heat to a medium simmer and cook, uncovered, for 15-20 minutes, until farro is tender yet chewy.
Use a colander or strainer to drain the farro well and then spread it out on a rimmed baking sheet to cool for 15-20 minutes.
Meanwhile, make the salad dressing by combining the olive oil, lemon juice, honey, Dijon mustard, ⅛ teaspoon salt and black pepper in a large bowl. Whisk until well combined.
Add the chopped celery and apple to the bowl. Once the farro has cooled, add it to the bowl as well. Stir to mix with the dressing.
Then stir in the arugula. Finally, gently stir in the dried cranberries, feta cheese and chopped almonds. Serve.

Notes

Leftovers of this salad can be stored in an airtight container in the refrigerator for up to 2 days. The arugula and almonds will soften up over time once they're tossed with the dressing, and the apple may brown a bit, so if you want to keep things freshest you may want to add these ingredients right before serving.

Nutrition

Nutrition information is only an estimate.