I tossed apple, celery, arugula, dried cranberries, almonds and feta with farro in a Farro Salad that contains a surprising twist you’ll want to read about.

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I never thought a grain could steal the show until I met this Favorite Farro Salad. The nutty chew of pearled farro and the little bursts from dried cranberries make every bite surprising, like it keeps one secret and then gives you another.

Textures collide, flavors play off each other, and you’ll find yourself eating just one more forkful. I keep this in my Farro Salad Recipes stash because people always ask what makes it so addictive.

I won’t give everything away here, but if you like stuff that keeps changing as you eat it, this one’s for you.

Ingredients

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Farro: A chewy whole grain, lots of fiber and some protein, keeps you full longer.
Apple: Crunchy fruit adds sweetness and tartness plus vitamin C and extra fiber in every bite.
Arugula: Peppery greens that give a bitter, fresh pop and deliver vitamin K and folate.
Feta: Salty creamy cheese for savory richness, adds calcium and a hit of protein.
Almonds: Toasted almonds bring crunch, healthy fats and some protein for a satisfying texture.
Dried cranberries: Sweet chewy pops that balance savory notes, mostly simple sugars so use sparingly.
Vinaigrette: Bright lemon dressing ties it all together, brings acid and a touch of sweetness.

Ingredient Quantities

1 cup pearled farro, rinsed (about 3 cups cooked)

3 cups water or low sodium vegetable broth

1 large apple, cored and diced (about 1 1/2 cups)

2 stalks celery, thinly sliced

4 cups arugula, roughly packed

1/2 cup dried cranberries

1/2 cup sliced almonds, toasted

4 ounces feta cheese, crumbled (about 3/4 cup)

1 small red onion, finely chopped (about 1/4 cup)

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice or apple cider vinegar

1 teaspoon Dijon mustard

1 tablespoon honey or maple syrup

1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, or to taste

How to Make this

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1. Rinse 1 cup pearled farro, put it in a pot with 3 cups water or low sodium vegetable broth, bring to a boil, then simmer uncovered about 20 to 25 minutes until tender but still chewy; drain any excess liquid and spread the farro on a baking sheet to cool quickly or rinse with cold water if you need it chilled fast.

2. While the farro cooks toast 1/2 cup sliced almonds in a dry skillet over medium heat until fragrant and lightly browned, toss them often so they don’t burn, then set aside.

3. Chop the produce: core and dice 1 large apple into about 1 1/2 cups, thinly slice 2 stalks celery, finely chop 1 small red onion (about 1/4 cup), and roughly pack 4 cups arugula; keep the arugula separate if your farro is still warm or it will wilt.

4. Make the dressing by whisking together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice or apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey or maple syrup, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; taste and adjust acidity or sweetness if needed.

5. In a large bowl combine the cooled farro, diced apple, sliced celery, 1/2 cup dried cranberries, most of the toasted almonds, and about 3/4 cup crumbled feta cheese; add the chopped red onion.

6. Pour the dressing over the salad and toss gently to combine, make sure everything is evenly coated, taste and add more salt, pepper or a splash more lemon or vinegar if it needs brightening.

7. Fold in the arugula at the end if the farro is warm so the greens stay peppery and fresh, otherwise toss everything together and let the flavors mingle.

8. Let the salad sit at room temperature for 10 to 15 minutes so the dressing soaks in, or chill for 30 minutes for a colder salad; finish with the remaining almonds and a few extra cranberries or feta on top for a pretty look.

9. Serve as a main for lunch or a side at dinner, it keeps well in the fridge for 3 to 4 days, just give it a quick stir before serving and add a squeeze of lemon if it seems flat.

Equipment Needed

1. Large pot with lid (for cooking the farro)
2. Fine mesh sieve or colander (to rinse and drain)
3. Baking sheet (to spread and cool the farro)
4. Dry skillet (for toasting the almonds)
5. Cutting board
6. Chef’s knife
7. Large mixing bowl (to toss the salad)
8. Small bowl and whisk or fork (for the dressing, dont overmix)
9. Measuring cups and spoons

FAQ

Q: Can I make this ahead of time?
A: Yes. Cook the farro up to 3 to 5 days ahead and keep it chilled. If you dress the whole salad it will be best eaten within 1 to 2 days or the arugula gets soggy. For longest life store dressing separately and toss just before serving.

Q: What can I use instead of pearled farro?
A: Barley or hulled farro work similarly (hulled just needs more cooking), or use quinoa for a gluten free option. The texture changes a bit but the flavors still work.

Q: How do I make this vegan?
A: Leave out the feta or swap in a vegan feta, use maple syrup instead of honey, and watch your cranberries if they have honey added. Add chickpeas or roasted squash for extra protein.

Q: How should I store leftovers and can I reheat them?
A: Store in an airtight container in the fridge. If you want it warm, reheat only the farro briefly, then toss with the cold arugula and other ingredients. Cold or room temp is best for this salad though.

Q: The dressing tastes flat, how do I fix it?
A: Taste and tweak. Add a bit more lemon or vinegar for brightness, a pinch more salt for depth, or a splash more oil to mellow it. Whisk the mustard with the acid first then slowly stream in the oil to make a better emulsion.

Q: Want more protein or bulk, what should I add?
A: Grilled chicken, salmon, baked tofu or a can of drained chickpeas all work great. About 6 to 8 ounces of cooked protein for the whole salad is a good starting point.

Favorite Farro Salad Recipe Substitutions and Variations

Pearled farro: pearled barley (similar chew), quinoa (gluten free, cooks faster so use less water), brown rice (chewier, longer cook time), spelt berries (nutty flavor)
Apple: firm pear like Bosc or Anjou (same crisp bite), seedless grapes halved (juicy pop), pomegranate seeds (bright tartness), chopped dried apricots (for extra sweetness)
Arugula: baby spinach (milder and holds up well), mixed baby greens, watercress (peppery), finely sliced kale massaged with a little oil
Feta cheese: goat cheese (creamy tang), ricotta salata (firmer and salty), cotija or queso fresco (crumbly and salty), shaved Parmesan (for a nutty umami boost)

Pro Tips

1) Cook the farro to just-tender and cool it fast so it stops cooking, otherwise the grains keep softening and the salad gets mushy. If you want more flavor cook it in broth, but taste before salting since feta adds salt too.

2) Toast the almonds till they smell nutty, then dump them on a plate to stop the carryover cooking. They go from perfect to burned in seconds, so watch them and stay by the stove.

3) Toss the apple pieces in a little lemon or vinegar right after cutting so they dont brown, and add them near serving time if you want max crunch. If you like a softer, sweeter bite, let them sit in the dressing for 10 to 20 minutes first.

4) Make the dressing and keep it separate if you plan to store the salad. Farro soaks up dressing and the arugula wilts, so dress only what you’ll eat in a day and give the rest a quick squeeze of lemon and a stir when serving to brighten things up.

Favorite Farro Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I tossed apple, celery, arugula, dried cranberries, almonds and feta with farro in a Farro Salad that contains a surprising twist you'll want to read about.

Servings

servings

Calories

522

kcal

Equipment: 1. Large pot with lid (for cooking the farro)
2. Fine mesh sieve or colander (to rinse and drain)
3. Baking sheet (to spread and cool the farro)
4. Dry skillet (for toasting the almonds)
5. Cutting board
6. Chef’s knife
7. Large mixing bowl (to toss the salad)
8. Small bowl and whisk or fork (for the dressing, dont overmix)
9. Measuring cups and spoons

Ingredients

1 cup pearled farro, rinsed (about 3 cups cooked)
3 cups water or low sodium vegetable broth
1 large apple, cored and diced (about 1 1/2 cups)
2 stalks celery, thinly sliced
4 cups arugula, roughly packed
1/2 cup dried cranberries
1/2 cup sliced almonds, toasted
4 ounces feta cheese, crumbled (about 3/4 cup)
1 small red onion, finely chopped (about 1/4 cup)
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice or apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon honey or maple syrup
1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, or to taste

Directions

Rinse 1 cup pearled farro, put it in a pot with 3 cups water or low sodium vegetable broth, bring to a boil, then simmer uncovered about 20 to 25 minutes until tender but still chewy; drain any excess liquid and spread the farro on a baking sheet to cool quickly or rinse with cold water if you need it chilled fast.
While the farro cooks toast 1/2 cup sliced almonds in a dry skillet over medium heat until fragrant and lightly browned, toss them often so they don't burn, then set aside.
Chop the produce: core and dice 1 large apple into about 1 1/2 cups, thinly slice 2 stalks celery, finely chop 1 small red onion (about 1/4 cup), and roughly pack 4 cups arugula; keep the arugula separate if your farro is still warm or it will wilt.
Make the dressing by whisking together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice or apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey or maple syrup, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; taste and adjust acidity or sweetness if needed.
In a large bowl combine the cooled farro, diced apple, sliced celery, 1/2 cup dried cranberries, most of the toasted almonds, and about 3/4 cup crumbled feta cheese; add the chopped red onion.
Pour the dressing over the salad and toss gently to combine, make sure everything is evenly coated, taste and add more salt, pepper or a splash more lemon or vinegar if it needs brightening.
Fold in the arugula at the end if the farro is warm so the greens stay peppery and fresh, otherwise toss everything together and let the flavors mingle.
Let the salad sit at room temperature for 10 to 15 minutes so the dressing soaks in, or chill for 30 minutes for a colder salad; finish with the remaining almonds and a few extra cranberries or feta on top for a pretty look.
Serve as a main for lunch or a side at dinner, it keeps well in the fridge for 3 to 4 days, just give it a quick stir before serving and add a squeeze of lemon if it seems flat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.