Farro is one of my favourite grains to use, it's chewy texture lends itself very well to so many dishes. And it's perfect in this fall apple farro salad. Plus, it's great for on-the-go, in fact, the longer it sits, the better it gets! I really think you're going to love this version.

If you love a farro salad, be sure to check these ones out:

• Summer farro salad with corn
• Farro salad with sweet potato and parmesan (otherwise known as the Charlie Bird farro salad - you'll see why).
• Farro risotto with mushrooms and lentils
• Stuffed honeynut squash with farro and mushrooms

This apple farro salad was inspired by this one from Delish.

Ingredients

To make this delicious fall inspired farro salad recipe, here's what you'll need:

• farro (dry)
• extra virgin olive oil
• dijon mustard
• lemon juice
• white wine vinegar
• arugula
• Honeycrisp apples,
• parmigiano reggiano

To make the sweet and spicy pecans, here's what you'll need. Trust me, you're going to want to make these all the time and use them to top on your favourite salads.

• pecans
• maple syrup
• Aleppo pepper
• chili powder
• cinnamon

How to Cook Farro

Making farro is super simple to cook and you can cook it just like pasta.

Bring a large pot of salted water to a boil over medium-high heat. Then add the farro and cook until tender, about 20 to 30 minutes, taste to determine when its done, it shouldn't be mushy.

Once done cooking, drain and rinse with water and set aside until ready to use.

How to Make this Apple Farro Salad

While the farro is cooking, you can prep everything else.

First, make the pecans. Combine the pecans, maple syrup, Aleppo pepper, chili powder and cinnamon in a skillet and mix together. Turn on the stove to medium heat. Cook for about four to six minutes, stirring often until bubbly and toasted. Adjust the heat as needed to avoid burning.

Remove the pecans from the heat and drizzle with a little bit of extra virgin olive oil and a pinch of sea salt. Let them cool out of the skillet and on a plate. Roughly chop and set them aside.

Then, in a small jar, make the dressing by combining the extra virgin olive oil, dijon, lemon juice, vinegar and salt and pepper. Shake the jar well to mix together and incorporate.

Place the arugula in a large salad bowl and once the farro is done cooking and drained, pour on top of the arugula and let it wilt just a little, fold in the apples.

Add the dressing to the farro salad and toss to combine. Top with the pecans and grated parmigiano reggiano. Serve and enjoy!

Tips

To make this apple farro salad the best ever, be sure to take note of these tips.

• Salt the water: when cooking farro, salt the water similar to how you would when making pasta.
• Flaky salt: I definitely have a salty tooth, so I don't always recommend flaky salt for everything because I know not everyone's tastebuds are like mine. But, for this recipe, it really tastes better with some flaky salt on top. If you have it, be sure to add some before serving. This is the brand I use.
• Make ahead: this is one of those salads that gets better over time, so feel free to make it and let it sit for a few hours or a day in advance. You can also prep the sweet and spicy pecans in advance.

Substitutions

• Gluten-free: you can try this with wild rice, short grain brown rice or sorghum. Quinoa isn't my favourite which is why I don't use it much, and I think it would be too light for this salad.
• Dairy-free: the cheese really adds flavour and depth to the dish, so I don't recommend skipping it, but if you have to, you can. I'd recommend subbing in a vegan parmesan instead. ‍
• Apples: I love honeycrisp apples, but feel free to use another type of apple here.
• Toss the apples in lemon juice: this will help prevent the apples from browning.

Storing leftovers

This fall inspired apple farro salad will keep in the fridge in a sealed container for up to four days.

More Salad Recipes

If you love a good salad, be sure to check these out!

• Viral dill pickle potato salad
• Caesar marinated chicken skewers with grilled romaine
• Thai chicken noodle salad
• Cold soba noodle salad with peanut Thai red curry dressing
• My most popular go-to lemon kale salad with parmesan and crispy prosciutto
• Fig and Arugula Salad with Ricotta Salata
• Raw beet salad with carrots and spiced lentils
• French lentil salad with kale and feta

Ready to make this delicious apple farro salad? Let's go!

If you make this apple farro salad with dijon vinaigrette, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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