Apple And Farro Salad Recipes

FARRO SALAD WITH APPLES AND ARUGULA

Steps:

• Add water or broth, farro, bay leaf, and a big pinch of salt to a medium saucepan. Bring to a boil, and then reduce to a simmer. Cook, partially covered, until farro is tender, 30 to 40 minutes. Drain the farro.
• In a large salad bowl, whisk together the lemon juice, mustard, and honey or maple syrup until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy. Season to taste with salt and fresh ground black pepper.
• Add the sliced apples, cooked and drained farro, arugula, herbs, nuts, and the raisins. Toss well. Crumble goat cheese on top, and then serve.

APPLE FARRO SALAD RECIPE BY TASTY

Steps:

• Make the dressing: In a medium bowl whisk together the garlic, mustard, lemon zest, lemon juice, honey, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
• Make the salad: Add the farro and remaining ½ teaspoon salt and black pepper to a large bowl. Add 3 tablespoons of dressing, then toss to coat. Add the apples, hazelnuts, mint, and goat cheese and toss to combine. Dress with an additional 1-2 tablespoons of dressing and toss to coat. Season to taste with salt and pepper.
• Serve the salad with the remaining dressing alongside.
• Enjoy!

CHARLIE BIRD'S FARRO SALAD

Steps:

• Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
• Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
• Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

FARRO, APPLE AND PECAN SALAD

Steps:

• Soak farro in cold water for 20 minutes; drain well.
• Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.
• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.
• Transfer apple mixture to bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.