Description
This is the ultimate go-to party salad! It’s fun, tangy, holds up well, and stands apart from other dishes. Its simple flavors like vinegar, onion, and apple complement main dishes well yet also impress.
Ingredients
Salad:
- 1 cup whole-grain farro, dry
- 2 cups low-sodium vegetable broth
- 2 cups lightly packed arugula
- 1 green apple, chopped
- ½ cup shaved asiago cheese
- 1/8 cup freshly chopped parsley
- ¼ cup toasted pecans, roughly chopped
Dressing:
- 1 large shallot, very thinly sliced
- 1/3 cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- 2 tsp honey
- ¼ tsp salt
- ¼ tsp ground black pepper
Instructions
- In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and let cook, stirring occasionally. The farro is done when it is tender and no broth remains, about 30 minutes. Remove from heat and transfer to a large bowl to cool.
- In the meantime, make fried shallots: in a small skillet over medium heat, combine oil and shallots. When the oil begins to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel-lined plate. Let oil cool.
- For the dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
- Assemble salad: combine cooked farro, crispy shallots, arugula, apple, asiago, parsley, and pecans. Drizzle dressing over salad and toss to coat.
Notes
This recipe was created in collaboration with Stacy Jonio, MS, RDN
Nutrition
- Serving Size: 5
- Calories: 395
- Fat: 21g
- Carbohydrates: 40g
- Protein: 10g