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- 1 cup farro - 2 cups water or vegetable broth - 1 large tart apple, diced - 1/2 cup freshly grated Parmesan cheese - 1/4 cup walnuts, roughly chopped - 1/4 cup dried cranberries - 2 cups arugula or mixed salad greens - 3 tablespoons extra virgin olive oil - 2 tablespoons apple cider vinegar - 1 teaspoon honey or maple syrup - Salt and freshly ground black pepper To make this Apple Parmesan Farro Salad, gather these fresh ingredients. Start with farro, a nutty grain that adds great texture. Use water or vegetable broth for cooking it, which enhances flavor. Choose a tart apple like Granny Smith for a nice zing. Freshly grated Parmesan cheese gives a creamy touch that pairs well with the apple. Next, add walnuts for crunch and dried cranberries for sweetness. Arugula or mixed greens add freshness and color. Finally, you’ll need extra virgin olive oil, apple cider vinegar, honey (or maple syrup), and salt and pepper to make a simple yet tasty dressing. These ingredients work together to create a vibrant and satisfying salad. The mix of flavors and textures makes each bite exciting. You can adjust the amounts based on your taste. Enjoy the process of cooking and the joy of sharing this delicious dish! {{ingredient_image_2}} First, rinse 1 cup of farro under cold running water. This step removes any dust or debris. Next, boil 2 cups of water or vegetable broth in a medium saucepan. When the liquid reaches a rolling boil, add the rinsed farro. Reduce the heat to low and cover the pot. Let it gently simmer for about 30 minutes. The farro should become soft yet still chewy. After cooking, drain any extra liquid and spread the farro on a plate to cool for around 10 minutes. While the farro cools, prepare the dressing. In a small bowl, combine 3 tablespoons of extra virgin olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of honey or maple syrup, a pinch of salt, and freshly cracked black pepper. Whisk these ingredients together until they blend well. This dressing brings a tangy flavor that pairs nicely with the salad. In a large mixing bowl, combine the cooled farro, diced apple, freshly grated Parmesan cheese, chopped walnuts, and dried cranberries. Use a large spoon to mix everything together evenly. This ensures that each bite has a bit of every ingredient. Next, drizzle the prepared dressing over the salad and toss gently. You want every piece to be coated without squishing the ingredients. For a fresh touch, fold in 2 cups of arugula or mixed salad greens. This adds color and a nice crunch to the dish. The greens also provide a lovely contrast to the hearty farro and sweet apples. Before serving, taste the salad. Adjust the seasoning by adding more salt, black pepper, or a bit more honey if you like it sweeter. Presentation matters! Serve the salad in a large, shallow bowl. You can garnish it with extra grated Parmesan and some reserved walnut pieces for an appealing look. A sprig of fresh arugula in the center makes it even prettier. Enjoy your vibrant Apple Parmesan Farro Salad! If you cannot find farro, you can easily swap it for quinoa or barley. Quinoa cooks fast and adds a nice fluffy texture. Barley gives a chewier bite and a nutty flavor. For the apples, you have options! Use Granny Smith for a tart kick or Honeycrisp for a sweeter crunch. Both choices work great in this salad. Want to amp up the flavor? Try adding fresh herbs like parsley or basil. A sprinkle of cumin or smoked paprika can also boost the taste. For toppings, consider adding sliced avocado, toasted pecans, or even feta cheese. Each adds a unique twist to your salad. Presentation matters! Serve your salad in a wide, shallow bowl. This allows the colors to shine through. Garnish with extra grated Parmesan on top. A few whole walnuts and a sprig of fresh arugula can make your dish look even more appealing. The visual will make everyone excited to dig in! Pro Tips Choose the Right Apple: For this salad, opt for tart apple varieties like Granny Smith or Honeycrisp. Their acidity balances the richness of the Parmesan and the sweetness of the cranberries. Toast the Walnuts: To enhance the flavor and crunch of the walnuts, toast them in a dry skillet over medium heat for 5-7 minutes until golden and fragrant before adding them to the salad. Make it Ahead: This salad can be prepared ahead of time. Just store the dressing separately in the fridge and combine everything just before serving to keep the greens crisp. Adjusting Sweetness: Taste the dressing before adding it to the salad. If you prefer a sweeter dressing, feel free to add a little more honey or maple syrup to suit your palate. {{image_4}} You can change this salad based on the season. Try using fruits that are fresh and local. In the fall, add slices of pear or pomegranate seeds. In the summer, use peaches or cherries for a burst of sweetness. Consider swapping walnuts for pecans or hazelnuts. These options add crunch and flavor. If you need a gluten-free option, replace farro with quinoa or brown rice. Both grains work well and keep the dish light. For a vegan version, skip the Parmesan cheese. Use dairy-free cheese or nutritional yeast instead. This keeps the salad creamy while staying plant-based. To switch up flavors, try different dressings. A balsamic vinaigrette adds a tangy kick. A honey mustard dressing brings in a sweet and savory mix. You can even add spices like cumin or paprika for extra depth. These changes keep the salad exciting and fresh each time you make it. To keep your Apple Parmesan Farro Salad fresh, store it in the fridge. Use an airtight container. The salad tastes best within three days. If you have leftovers, keep the dressing separate. This way, the salad won’t get soggy. When you want to eat it, just drizzle the dressing on top before serving. If you want to save the salad for longer, consider freezing the farro. Cook the farro and let it cool completely. Then, place it in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze it for up to three months. When ready to use, thaw it in the fridge overnight. To warm up farro, use the stovetop or microwave. If using the stovetop, add a splash of water. Heat it on low until warm. If using the microwave, place the farro in a bowl with a bit of water. Cover it and heat for about one minute. Stir and check the warmth. This method keeps the texture nice and chewy. Yes, you can make this salad in advance. The farro cooks well and keeps its texture. You can store it in the fridge for up to three days. I recommend waiting to add arugula until just before serving. This keeps it fresh and crisp. If you want to impress guests, prepare the salad a day early. The flavors blend nicely when sitting. For this salad, I suggest using tart apples. Granny Smith and Honeycrisp are great choices. They balance the salty Parmesan nicely. These apples add a refreshing crunch that brightens the dish. Avoid sweet apples like Red Delicious; they can make the salad too sugary. To make this salad heartier, add protein. Grilled chicken or shrimp works well. You can also use chickpeas or black beans for a vegetarian option. Nuts like almonds or extra walnuts add crunch and protein too. These additions will make your salad a full meal, not just a side dish. No, farro is not gluten-free. It is a type of wheat. If you need a gluten-free option, try quinoa or brown rice. Both alternatives have a similar texture and flavor. They work well in this salad and will make it just as tasty. This article covered a tasty Apple Parmesan Farro Salad. You learned about the main and additional ingredients, including tips for dressing and variations. I shared steps to cook farro, mix in ingredients, and create a great salad. Remember, you can change the salad to fit your tastes and dietary needs. Enjoy exploring different flavors and making this meal your own. Try it out, and share it with friends. A fresh salad like this can brighten any day!

Apple Parmesan Farro Salad

A refreshing salad featuring farro, tart apples, and a tangy dressing, perfect for a light meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup farro
  • 2 cups water or vegetable broth
  • 1 large tart apple, diced
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup walnuts, roughly chopped
  • 0.25 cup dried cranberries
  • 2 cups arugula or mixed salad greens
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • to taste salt and freshly ground black pepper

Instructions
 

  • Begin by rinsing the farro under cold running water to remove any dust. In a medium saucepan, bring 2 cups of water or vegetable broth to a vigorous boil. Once boiling, add the rinsed farro, then reduce the heat to low. Cover the pot and let the farro gently simmer for approximately 30 minutes, or until it becomes tender but retains a slight chewiness. After cooking, drain any excess liquid and spread the farro on a plate to cool for about 10 minutes.
  • While the farro is cooling, prepare the dressing. In a small mixing bowl, combine the olive oil, apple cider vinegar, honey (or maple syrup), a pinch of salt, and freshly cracked black pepper. Whisk the ingredients together vigorously until the mixture is well combined and emulsified.
  • In a large salad mixing bowl, combine the cooled farro, diced tart apple, grated Parmesan cheese, chopped walnuts, and dried cranberries. Ensure even distribution of all ingredients for a balanced flavor.
  • Drizzle the prepared dressing over the salad ensemble and gently toss everything together until all components are thoroughly coated with the dressing.
  • For a burst of freshness, fold in the arugula or your choice of mixed greens, adding both color and a delightful crunch to your salad.
  • Before serving, taste the salad and adjust the seasoning to your liking. You can add more salt, pepper, or a touch more honey if you desire a bit more sweetness.

Notes

Serve in a large, shallow bowl garnished with extra Parmesan and walnuts for visual appeal.
Keyword apple, farro, healthy, salad, vegetarian