This Farro Salad with Apple and Arugula is full of crisp apples, tender greens, nutty Parmesan, and toasted nuts. The tangy dressing goes perfectly with the delicious grains.
I love this tangy, crisp, and scrumptious Farro Salad with Apple and Arugula. It has so many delicious components that come together beautifully. The mix of spinach and arugula I used added even more variety, and the juicy apples add flavor and pops of color. Nutty, sweet, and tangy, this salad offers lots of deliciousness for your taste buds.
This salad is healthy and filling enough to be served as a light meal, or used as a side dish with the main course. The protein in the farro along with the vitamins and minerals found in the greens, apples, and walnuts make this a guilt-free meal that tastes good and is also good for you. Let's look at how you'll make it.
Video Tutorial
Main Ingredients
- Farro. Other grains can be used instead. Rice, quinoa, amaranth, or bulgur make great options.
- Arugula. I used a combination of arugula and spinach this time.
- Apples. Use red or green apples. Peel on or off.
- Parmesan. Or feta cheese.
- Toasted Walnuts. Here is a useful article: How to toast walnuts.
- Dressing ingredients. We'll use olive oil, apple cider vinegar, mustard, honey, salt, and pepper.
How to make this Farro Salad
1. Make the dressing. In a small jar, shake together the olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Set the dressing aside.
2. Assemble the salad. To a large mixing bowl, add the greens, cooked farro, apples, Parmesan, and toasted walnuts. Pour the dressing on top and mix well.
Tips for the best Farro Salad with Apple and Arugula
- Make the dressing in a jar. This is such an easy and mess-free way to combine salad dressing ingredients. It thoroughly mixes them and can be used for storing extra.
- Choose a crisp apple variety. For this salad, you want an apple that's crisp and juicy. Granny Smith, Gala, Pink Lady, or Honeycrisp all work great.
- Cut the apples right before serving. Even tossed with the dressing, the apple pieces will start to brown when exposed to air, so don't cut them too early.
- Toast the walnuts. If you don't have any toasted, you can easily do it yourself (check out the article above). This will add a rich, earthy flavor and get rid of any bitterness.
Variations to this Recipe
- Add more protein. You can top the salad with Crunchy Baked Shrimp or Spinach Stuffed Salmon, or add chickpeas and black beans.
- Substitute another dressing. I like this simple vinaigrette with the apples and arugula, but use your favorite dressing. You can also try this Greek Salad Dressing or No Oil Balsamic Salad Dressing.
- Use another cheese. Besides Parmesan, you can also use feta cheese, goat cheese, gorgonzola, or blue cheese.
- Make it vegan. For a vegan version, use a plant-based cheese and substitute maple syrup for the honey.
How to Store it
You can store this salad in the refrigerator, covered, for a day. But you'll find that the apples brown and the arugula becomes soggy as it sits in the dressing. The best thing to do if you want to make this ahead is to prepare the dressing and cook the farro, then store them in the fridge. You can assemble the salad when you are ready to serve it.
What to Serve this with
- Proteins. Make this a side dish to a Healthy Cod Fish Skillet, Spinach Stuffed Flounder, or Chicken Rice Casserole.
- Pasta. Serve this salad with Quick & Easy Creamy Spinach Orzo, Salmon Feta Pasta, Creamy Pasta with Prosciutto, or Spaghetti with Olive Oil and Garlic.
- Soup/Stew. Pair this Farro Salad with Apple and Arugula with a bowl of Chicken Stew, Creamy Tortellini Soup, Turkey Cabbage Soup, or Hearty Beef Barley Soup.
- Sides. Enjoy it alongside Roasted Fingerling Potatoes, Green Beans in Tomato Sauce, Pan-Fried Brussels Sprouts, or Parmesan Mashed Potato Cakes.
This Farro Salad with Apple and Arugula is a tasty side dish or light meal that is easy to make and can be prepped ahead. You'll love the amazing flavors and versatility of this recipe.
More tasty salad recipes to try:
- Mediterranean Farro Salad
- Apple Cranberry Chicken Salad
- Amazing Kale Salad
- Iceberg Lettuce Salad
- Refreshing Cucumber Salad
Farro Salad with Apple and Arugula
Ingredients
For the Dressing
- 3 tbsp. olive oil
- 2 tbsp. apple cider vinegar
- ½ tbsp. mustard
- ½ tbsp. honey
- ¼ tsp. salt
- ⅛ tsp. pepper
For the Salad
- 4 cups arugula or spinach arugula mix
- 2 cups cooked farro, cooled
- 2 small apples, diced
- ½ cup shaved Parmesan
- ⅓ cup toasted walnuts, roughly chopped
Instructions
- Make the dressing. In a small jar, shake together the olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Set the dressing aside.
- Assemble the salad. To a large mixing bowl, add the greens, cooked farro, apples, Parmesan, and toasted walnuts. Pour the dressing on top and mix well.
Notes
How to Store it
You can store this salad in the refrigerator, covered, for a day. But you'll find that the apples brown and the arugula becomes soggy as it sits in the dressing. The best thing to do if you want to make this ahead is to prepare the dressing and cook the farro, then store them in the fridge. You can assemble the salad when you are ready to serve it.Tips for the best Farro Salad with Apple and Arugula
- Make the dressing in a jar. This is such an easy and mess-free way to combine salad dressing ingredients. It thoroughly mixes them and can be used for storing extra.
- Choose a crisp apple variety. For this salad, you want an apple that's crisp and juicy. Granny Smith, Gala, Pink Lady, or Honeycrisp all work great.
- Cut the apples right before serving. Even tossed with the dressing, the apple pieces will start to brown when exposed to air, so don't cut them too early.
- Toast the walnuts. If you don't have any toasted, you can easily do it yourself (check out the article above). This will add a rich, earthy flavor and get rid of any bitterness.
Roxy Ho says
I love love love this recipe. Everyone I have served it to loves it and wants the recipe. It is definitely a keeper!
Tania Sheff says
Thank you so much, Roxy! It means a lot to me!