This Farro Salad is a vibrant, wholesome dish that brings together nutty farro, crisp vegetables, and a zesty dressing in just 30 minutes. Each bite offers a delightful mix of textures—chewy grains, crunchy cucumbers, and tender cherry tomatoes—creating a symphony of flavors. Perfect for busy days, it’s a quick yet satisfying meal that’s as nourishing as it is delicious.
Packed with fresh herbs and a tangy lemon vinaigrette, this salad bursts with brightness and depth. The earthy farro pairs beautifully with the refreshing crunch of veggies, making it a versatile side or main. Whether you’re meal prepping or hosting a gathering, this recipe is a crowd-pleaser that’s both effortless and impressive.
Fresh & Wholesome Farro Salad Ingredients
- 3 cups cooked farro (from 1 cup dry farro, cooked according to package instructions)
- 1 cup arugula (substitute with baby spinach if preferred)
- 1 cup sliced radicchio (adds a slightly bitter, crunchy texture)
- 1 Honeycrisp apple, thinly sliced (or use Fuji or Granny Smith for a tart twist)
- 3 Medjool dates, pitted and chopped (substitute with dried figs or raisins)
- ½ cup finely chopped fresh parsley (adds a bright, herbaceous flavor)
- ½ cup chopped walnuts (toasted for extra crunch, or use pecans or almonds)
- ½ cup shaved pecorino cheese (substitute with Parmesan or feta for a different flavor profile)
- 1 tablespoon fresh thyme leaves (or use 1 teaspoon dried thyme)
- Apple Cider Vinegar Dressing (store-bought or homemade)
- ¼ teaspoon sea salt (adjust to taste)
- Freshly ground black pepper (to taste)
Simple Steps to Assemble Your Farro Salad
- Prepare the base: In a large mixing bowl, combine the cooked farro, arugula, radicchio, sliced apple, chopped dates, parsley, walnuts, shaved pecorino cheese, and thyme leaves.
- Add the dressing: Pour half of the apple cider vinegar dressing over the salad, then sprinkle with sea salt and add several grinds of black pepper.
- Toss to combine: Gently toss the salad until all ingredients are evenly coated with the dressing. Taste and adjust seasoning, adding more dressing, salt, or pepper as desired.
- Serve immediately: Transfer the salad to a serving dish or individual plates. Enjoy as a light meal or a hearty side dish!
Perfect Pairings: Serving Suggestions
This Farro Salad is a versatile dish that shines as a main course or a side. For a light lunch, pair it with a slice of crusty bread or a dollop of hummus. If serving as a side, it complements grilled chicken, roasted salmon, or even a hearty vegetable soup beautifully. Pro tip: Add a sprinkle of extra pecorino cheese and walnuts for a finishing touch!
Make It Your Own: Recipe Variations
Customize this salad to suit your taste or pantry staples. Swap arugula for spinach or kale, or use feta instead of pecorino for a tangier twist. For a vegan version, skip the cheese and add a handful of roasted chickpeas for protein. Feeling adventurous? Try swapping the apple for pear or adding dried cranberries for a pop of sweetness.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To keep the arugula crisp, store the dressing separately and toss just before serving. This salad is best enjoyed cold, but if you prefer it slightly warm, gently heat it in a skillet over low heat for a few minutes. Note: The walnuts may soften over time, so add them fresh when serving.
Quick Tips for Time-Saving Success
Cook the farro ahead of time and store it in the fridge for up to 2 days to cut down on prep. Use pre-sliced radicchio or a bag of mixed greens to save chopping time. Short on ingredients? Skip the thyme or substitute with a pinch of dried herbs. With these shortcuts, you can whip up this salad in under 15 minutes!
Farro Salad
Ingredients
- 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
- ¼ teaspoon sea salt
- Freshly ground black pepper
Instructions
- In a large bowl, place the farro, arugula, radicchio, apple, dates, parsley, walnuts, cheese, and thyme.
- Add half the dressing, the salt, and several grinds of pepper and toss to combine. Season to taste, adding more dressing as desired.