Farro Salad
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(28)
Ingredients
4 servings
- 3 cups cooked farro, from 1 cup dry
- 1 cup arugula
- 1 cup sliced radicchio
- 1 Honeycrisp apple, thinly sliced
- 3 Medjool dates, pitted and chopped
- ½ cup finely chopped fresh parsley
- ½ cup chopped walnuts
- ½ cup shaved pecorino cheese
- 1 tablespoon fresh thyme leaves
- Apple Cider Vinegar Dressing
- ¼ teaspoon sea salt
- Freshly ground black pepper
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Preparation
Step 1
In a large bowl, place the farro, arugula, radicchio, apple, dates, parsley, walnuts, cheese, and thyme.
Step 2
Add half the dressing, the salt, and several grinds of pepper and toss to combine. Season to taste, adding more dressing as desired.
Step 3
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Chef's notes
The farro makes this salad substantial enough to eat for lunch, but it’s a great dinner side dish too. Consider serving this salad as a Thanksgiving side dish for a fresh contrast to holiday classics.
