Here's a delicious salad using a whole grain that not only tastes good but is good for you! The flavors are refreshing and sweet while the crunchy nuts and farro give it wonderful texture!

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr 30 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Vinaigrette:
Salad:

Directions

Instructions Checklist
  • Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.

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  • Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.

  • Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.

  • Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.

Cook's Notes:

I have also substituted celery or jicama in place of the apple; it adds crunch and color but prefer the apple for taste.

Vegetable broth can be substituted for chicken broth. Honey can be substituted for maple syrup.

For this recipe, use par-boiled Italian farro or spelt.

Nutrition Facts

329 calories; protein 5.7g; carbohydrates 48.4g; fat 13.7g; cholesterol 2.1mg; sodium 599.9mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/14/2014
Delicious! Even though I had never used farro before I saw this recipe and knew I had to make it! I only used 1 tsp of sugar and that was plenty sweet for me. I might even leave out the sugar next time. I used chopped pecans instead of walnuts bc that's what i had on hand and it turned out really good. I didn't have to use all the dressing either - I probably ended up using 2/3 of it and the salad was plenty moist with that amount. I will use the remainder of the dressing for something else. This one's a keeper! Read More
(6)

Most helpful critical review

Rating: 2 stars
02/04/2020
It just wasn't what I was looking for Read More
26 Ratings
  • 5 star values: 21
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/13/2014
Delicious! Even though I had never used farro before I saw this recipe and knew I had to make it! I only used 1 tsp of sugar and that was plenty sweet for me. I might even leave out the sugar next time. I used chopped pecans instead of walnuts bc that's what i had on hand and it turned out really good. I didn't have to use all the dressing either - I probably ended up using 2/3 of it and the salad was plenty moist with that amount. I will use the remainder of the dressing for something else. This one's a keeper! Read More
(6)
Rating: 5 stars
06/20/2015
I'm so glad you enjoyed this recipe; yes the vinaigrette makes plenty so add what you need and there's extra if you are wanting to make it a day ahead it tends to absorb some. One thing was left out of the directions after mixing the vinaigrette you want to put it in the fridge to chill. If you like your Farrro softer you can cook five minutes longer. Enjoy!:) Read More
(5)
Rating: 5 stars
05/17/2015
Perhaps next time add about 2 cloves minced garlic and 1/2 minced shallot to the dressing mixture. Also adding about 1/2 tsp lemon pepper after everything is mixed together. Add juice of 1/4-1/2 lemon. Read More
(3)
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Rating: 5 stars
04/12/2015
Fabulous side dish. It's sweet but not over the top - well balanced. Great colors and textures with the farro apples and nuts. I've been looking for more farro recipes and this one is a keeper! I substituted pine nuts (since I dislike walnuts). You can use a little less broth and there is also plenty of extra vinaigrette - so you can cut back there or just serve with a slotted spoon. Read More
(3)
Rating: 5 stars
02/22/2016
Loved it!! I made this for a bridal shower where we served several different types of salads. It was a big hit, and several people asked for the recipe. The recipe is flexible- you could do craisins and pears instead of cherries and apples, or dried appricots and feta. Or add chopped pecans and mushrooms. The possibilities are endless. Read More
(2)
Rating: 2 stars
04/17/2018
Using the recipe as written this was not worth making. I think it has potential but was quite disappointed with the results after spending so much time. 1) 2.5 cups of broth is too much for 1 cup farro. It came out slimy and with extra liquid that had to be drained off. I should have followed other recipes I have that say 1 to 2. 2) Why the weird directions of boiling 10 minutes then sit for 30. Wish I'd just made it normally and boiled for 25 minutes. 3) There's too much dressing overall and too large a ratio of oil and sugar (syrup) to make this a healthy option which most people bothering to cook farro probably care about. I think it would work though with less of both 4) Lastly didn't think the flavors were amazing together just okay. Maybe needs some other major ingredient. As it is it's like eating wet farro with a tiny bit of fruit sprinkled in. Read More
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Rating: 5 stars
12/30/2016
Was very tasty. Read More
Rating: 5 stars
02/19/2018
Awesome. Didn t change a thing. Read More
Rating: 5 stars
02/18/2019
I wish I could give this more stars! I omitted sugar and cooked farro in water. I would eat this for breakfast lunch or as a light dinner. It is so good; sweet enough but not overwhelmingly so with just enough tartness. Great combination of textures and tastes. Read More
Rating: 2 stars
02/04/2020
It just wasn't what I was looking for Read More
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