Nutty Farro Salad with Apples and Greens Recipe

If you’re looking for a salad that’s bursting with textures and flavors — something fresh, nutty, and just a little bit sweet and tangy — then you’re going to adore this Nutty Farro Salad with Apples and Greens Recipe. I absolutely love how this dish brings together chewy farro, crisp apples, peppery greens, and crunchy walnuts, all tossed in a zippy apple cider vinaigrette. When I first made this, it quickly became a favorite because it’s so simple yet feels elevated and satisfying. Stick around and I’ll walk you through every step to make sure your salad turns out perfect every time!

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Ingredients You’ll Need

This Nutty Farro Salad with Apples and Greens Recipe shines because of its fresh, simple components that play off each other perfectly. Each ingredient brings its own flavor and texture, so it’s worth choosing good-quality produce, especially crisp apples and fresh greens.

• Farro: Look for pearled farro for quicker cooking and nice chewiness.
• Arugula: Adds a peppery bite that brightens the salad.
• Radicchio: Its slightly bitter crunch balances the sweetness.
• Honeycrisp apple: I recommend Honeycrisp for its perfect blend of sweet and tart plus a crisp texture.
• Medjool dates: These add delightful bursts of sweetness—pitted and chopped so they’re easy to mix in.
• Fresh parsley: Chopped finely for a fresh, herby note.
• Walnuts: Chopped for crunch and nuttiness; you can toast them lightly for extra flavor.
• Shaved pecorino cheese: Adds a salty, tangy creaminess that brings everything together.
• Fresh thyme leaves: These subtle herby flavors add depth without overwhelming.
• Apple Cider Vinegar Dressing: The tangy dressing seasons the salad perfectly; you can add sea salt and freshly ground black pepper to taste.

Variations

I love how versatile this Nutty Farro Salad with Apples and Greens Recipe is. Over time, I’ve played around with the base ingredients depending on what’s in season or what I have on hand — and it’s always tasty. Feel free to make it your own!

• Add Protein: For an easy lunch, toss in some grilled chicken or chickpeas—perfect for extra sustenance.
• Swap the Greens: Baby spinach or kale work well if you don’t have arugula or radicchio, just remember to massage kale first to soften it.
• Change the Nuts: Try pecans or almonds if walnuts aren’t your favorite, or toast your nuts for deeper flavor.
• Seasonal Fruit: In winter, swap apples for pears or pomegranate seeds for a burst of brightness.

How to Make Nutty Farro Salad with Apples and Greens Recipe

Step 1: Cook Farro to Perfect Tenderness

Start by cooking your farro according to package instructions. It usually takes about 20 minutes to reach a tender, chewy texture. I like to keep an eye on it because overcooked farro can get mushy, which you definitely want to avoid. Once cooked, drain any excess water and let it cool slightly — warm farro soaks up the dressing beautifully, but you don’t want it hot or it will wilt the greens.

Step 2: Prep the Fresh Ingredients

While the farro is cooking, slice your Honeycrisp apple thinly (I keep the skins on for color and nutrients). Chop your dates, parsley, walnuts, and shave the pecorino cheese. Tear your arugula and radicchio into bite-sized pieces if they’re large leaves. Picking fresh thyme leaves off their stems is a quick little task that adds so much flavor.

Step 3: Toss Everything Together

In a large bowl, combine the farro, arugula, radicchio, apples, dates, parsley, walnuts, cheese, and thyme. Pour in half of your apple cider vinegar dressing, sprinkle the sea salt and a few grinds of black pepper, and toss gently but thoroughly. That first mix is key because it lets the dressing coat everything evenly. Taste it, then add more dressing if you want a brighter punch or a little extra salt and pepper until it’s just right.

Step 4: Rest and Serve

Let the salad sit for about 10 minutes before serving. This resting time allows all those amazing flavors to marry. It’s always a crowd-pleaser when I bring it to dinner or serve it alongside roasted chicken or grilled fish. If you like, garnish with a few extra walnuts or a sprinkle of pecorino before plating.

How to Serve Nutty Farro Salad with Apples and Greens Recipe

Garnishes

When serving, I love to sprinkle a few extra chopped walnuts and shaved pecorino on top for an inviting look and more crunch. A little fresh thyme or parsley on top adds a nice pop of green that makes the salad look as good as it tastes.

Side Dishes

My go-to pairing is grilled chicken breast or roasted salmon, but I’ve also enjoyed this salad alongside hearty bean soups or vegetable stews. It’s light enough to balance richer dishes but filling enough to stand on its own for lunch.

Creative Ways to Present

For potlucks or special occasions, I like to serve this salad in a hollowed-out apple or in pretty mason jars layered for a grab-and-go lunch. It looks charming and makes portion control a breeze.

Make Ahead and Storage

Storing Leftovers

This salad actually tastes great the next day! I store leftovers in an airtight container in the fridge. I keep the dressing on the side if I know I won’t finish it right away, then toss everything together just before eating to keep the greens nice and crisp.

Freezing

Since this is a fresh grain and greens salad, I don’t recommend freezing it; the greens and apples won’t maintain their texture well. Instead, make just enough to enjoy within a couple of days.

Reheating

If you want a warm version, you can gently reheat the farro alone on the stove or in the microwave, then toss it with fresh apples, nuts, and greens right before serving. This keeps the salad vibrant without wilting everything prematurely.

FAQs

Final Thoughts

I truly hope you give this Nutty Farro Salad with Apples and Greens Recipe a try. It’s one of those dishes that feels both wholesome and special without any fuss — perfect for when you want to eat healthy but still crave great flavor and texture. My family goes crazy for it, especially during the fall when apples are at their peak. Plus, it holds up so well for leftovers, making it the kind of recipe you’ll want to add to your regular rotation. If you ever find yourself wondering what to make for a quick lunch or a stunning side, this salad has got your back!

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