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Farro Apple Salad


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.




  • 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


  • 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



  1. 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.
  2. 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.
  3. For the dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
  4. Assemble salad: combine cooked farro, crispy shallots, arugula, apple, asiago, parsley, and pecans. Drizzle dressing over salad and toss to coat.



This recipe was created in collaboration with Stacy Jonio, MS, RDN


  • Serving Size: 5
  • Calories: 395
  • Fat: 21g
  • Carbohydrates: 40g
  • Protein: 10g