If you’re looking for a salad that’s hearty, vibrant, and anything but ordinary, the Best-Ever Farro Salad is your new go-to. Each forkful is a celebration of chewy farro, crisp apples, peppery arugula, and crunchy toasted pecans—all tossed together in a tangy shallot vinaigrette. It’s a nourishing dish that shines as a centerpiece or a show-stealing side, and trust me, you’ll crave it long after the last bite!

Why You’ll Love This Recipe

Hearty but Fresh: Farro brings a wonderfully chewy, nutty bite that fills you up, while fresh veggies and herbs keep things lively and bright.
Gourmet Shallot Vinaigrette: Crispy golden shallots and their infused oil transform a simple vinaigrette into something you’ll want to drizzle on everything.
Perfect Make-Ahead Salad: This salad tastes even better after the flavors meld, so it’s ideal for meal prep, picnics, or stress-free entertaining.
Crowd-Pleasing Color and Crunch: You get vibrant greens, pops of apple, toasted nuts, and plenty of texture in every bite—guaranteed to impress at any gathering!

Best-Ever Farro Salad Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Best-Ever Farro Salad was chosen for a reason—together, they create a salad that’s balanced in flavor, gorgeous to look at, and bursting with texture. Don’t be intimidated by the list; most ingredients are pantry staples, and a little prep leads to extraordinary results!

Whole-grain farro: The heart and soul of the salad—its toothsome texture soaks up the vinaigrette beautifully and anchors all the fresh flavors.
Low-sodium vegetable broth: Cooking the farro in broth imparts a subtle savoriness you’d miss with water.
Bay leaf: Just a single leaf infuses the grain with delicate aromatic notes.
Kosher salt: Essential for seasoning the farro and each element of the dish.
Large shallot: When thinly sliced and fried, it delivers crispy, golden crunch and sweet onion flavor to both salad and dressing.
Extra-virgin olive oil: Used as both the frying oil and the base of the vinaigrette—great olive oil means great flavor.
Apple cider vinegar: Adds a gentle tang that brightens every bite.
Dijon mustard: Brings a little punch and helps emulsify the dressing.
Honey: A touch of sweetness balances the acidity.
Freshly ground black pepper: For layers of warmth and zip.
Green apple: Its tart crunch contrasts delightfuly against the earthy farro and peppery greens.
Arugula: Adding lively bitterness and so much vibrant color.
Shaved Parmesan: Brings richness and salty, nutty depth—yes, cheese belongs in salad!
Toasted pecans: Deep toasty notes and irresistible crunch—don’t skip the toasting step.
Fresh basil: This aromatic herb lifts and freshens everything up, especially alongside parsley.
Fresh parsley: Chopped parsley brightens the salad and adds a final herby touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The Best-Ever Farro Salad is endlessly adaptable, so feel free to swap in what’s in season or what suits your diet. Consider it your template for inspired, delicious salads—just a few changes make it new each time!

Grain Swap: No farro? Try chewy barley, millet, or brown rice for a different, but equally satisfying, base.
Go Nut-Free: Omit the pecans or use toasted sunflower or pumpkin seeds for a safe, allergy-friendly crunch.
Add Protein: Toss in grilled chicken, roasted chickpeas, or crumbled feta for a heartier main dish version.
Vegan Version: Skip the Parmesan or use a dairy-free cheese alternative to keep everything perfectly plant-based.
Mix Up the Greens: Don’t have arugula? Baby spinach or chopped kale both work beautifully here.

How to Make Best-Ever Farro Salad

Step 1: Simmer the Farro

Start by placing your farro, vegetable broth, bay leaf, and salt in a medium saucepan. Bring it up to a cheerful boil, then lower the heat and let it gently simmer. Stir occasionally and don’t rush this part—30 minutes of simmering lets the farro cook to the perfect tender-but-chewy texture and soak up every bit of flavor from the broth. Once all the liquid is absorbed, spread the farro out in a serving bowl to cool it down for salad assembly.

Step 2: Make the Crispy Shallots

While the farro cools, heat your olive oil in a small saucepan and add those whisper-thin shallot slices. Watch the transformation—first, they’ll sizzle and bubble, then slowly turn golden and irresistibly crispy. This takes about 15–20 minutes total, and the result is both crunchy salad toppers and a richly flavored shallot oil for your dressing. Drain the garlic chips on a paper towel and let the oil cool off for a few minutes.

Step 3: Whisk the Shallot Vinaigrette

Pour the still-warm shallot oil into a bowl and whisk in apple cider vinegar, Dijon mustard, honey, and a good pinch of salt and pepper. The flavor is zippy, luscious, and leagues above any bottled dressing—trust me, you’ll want to mop up every last drop!

Step 4: Assemble the Salad

Now for the satisfying part. To your cooled farro, add the crispy shallots, crunchy green apple, fresh arugula, Parmesan, toasted pecans, basil, and parsley. Drizzle over all the vinaigrette and toss well so every grain and green is coated in that glorious flavor. Grab a fork—it’s time to dig in to your Best-Ever Farro Salad!

Pro Tips for Making Best-Ever Farro Salad

Farro Texture Matters: Simmer the farro just until tender—not mushy!—and let it cool before tossing with greens so you don’t wilt the arugula.
Shallot Perfection: Slice your shallots as thinly as possible for maximum crispiness and even browning during frying.
Toasted Nuts, Always: Take the extra minute to toast the pecans for a deeper, richer nutty flavor that truly elevates the whole salad.
Dressing on the Side for Leftovers: If you’re making Best-Ever Farro Salad in advance, reserve some vinaigrette to add just before serving to keep everything fresh and lively.

How to Serve Best-Ever Farro Salad

Garnishes

A final flourish makes all the difference! Try a shower of extra shaved Parmesan, a sprinkle of flaky sea salt, and a handful of fresh basil leaves for the prettiest presentation. If you love a little zip, add a crack of fresh black pepper on top just before serving your Best-Ever Farro Salad.

Side Dishes

This salad is a star, but it plays well with others. Pair alongside grilled salmon, roast chicken, or a bowl of creamy tomato soup for a complete meal. As a side, the Best-Ever Farro Salad is fabulous next to sandwiches or as part of any elegant brunch spread.

Creative Ways to Present

Serve it up in a big, shallow bowl for communal style at your next gathering, or layer it into mason jars for cheerful grab-and-go lunches. For party vibes, spoon the salad onto crostini and top with extra crispy shallots—suddenly, appetizer goals are achieved!

Make Ahead and Storage

Storing Leftovers

Leftover Best-Ever Farro Salad stores like a charm! Keep it in an airtight container in the fridge for up to 3 days. If you want to preserve the freshness, pack arugula and herbs separately and mix in just before serving.

Freezing

While the farro itself freezes well, the assembled salad is best enjoyed fresh. The greens and apples don’t hold up in the freezer, so if you need to prep ahead, freeze only the cooked farro and make the rest of the salad on serving day.

Reheating

No reheating needed—Best-Ever Farro Salad is at its best cold or at room temperature! If you’re craving a warm bowl, gently reheat just the farro (before assembling with greens) for a cozy twist.

FAQs

Can I make Best-Ever Farro Salad the day before?

Absolutely! In fact, the flavors deepen as the salad sits. Just keep the arugula and herbs separate until just before serving for the best texture and freshness.
Is there a gluten-free option for Best-Ever Farro Salad?

Farro is a wheat grain and not gluten-free. You can easily substitute cooked brown rice, quinoa, or millet to make this recipe completely gluten-free without sacrificing flavor or heartiness.
What can I use instead of toasted pecans?

Absolutely! Swap in walnuts, almonds, pistachios, or sunflower seeds. Roasted pumpkin seeds are also wonderful, especially if you need a nut-free version.
Will the apples turn brown if I make this salad ahead?

The apples may oxidize slightly over time, but the vinegar in the dressing helps slow browning. For extra insurance, toss chopped apples with a little lemon juice before adding to the salad, especially if prepping more than a few hours ahead.

Final Thoughts

Once you try the Best-Ever Farro Salad, I have a feeling it will quickly become one of your most-loved recipes. It’s a perfect union of flavor, nutrition, and gorgeous color—so gather your ingredients and get ready to wow your family, your friends, or just yourself. Happy salad making!

Best-Ever Farro Salad Recipe