Description
This Best-Ever Farro Salad is a delicious and nutritious dish that combines hearty whole-grain farro with a variety of fresh ingredients and a tangy vinaigrette dressing. Perfect for a light lunch or as a side dish for dinner!
Ingredients
Units
Scale
For the Salad:
- 1 cup whole-grain farro
- 2 cups low-sodium vegetable broth
- 1 bay leaf
- Kosher salt
- 1 large shallot, very thinly sliced
- 1/3 cup extra-virgin olive oil
- 3 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 2 tsp. honey
- Freshly ground black pepper
- 1 green apple, chopped
- 2 cups lightly packed arugula
- 1/2 cup shaved Parmesan
- 1/4 cup coarsely chopped toasted pecans
- 1/4 cup finely chopped fresh basil
- 2 Tbsp. finely chopped fresh parsley
Instructions
- Step 1: In a medium saucepan over medium-high heat, bring farro, broth, bay leaf, and 1/2 tsp. salt to a boil. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. Transfer to a large serving bowl and let cool.
- Step 2: Meanwhile, in a small saucepan over medium heat, heat olive oil. Cook shallots, stirring occasionally, until beginning to bubble, about 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with salt. Let shallot oil cool.
- Step 3: Transfer shallot oil to a medium bowl. Add vinegar, mustard, and honey and whisk to combine; season with salt and pepper.
- Step 4: Add shallots, apple, arugula, Parmesan, pecans, basil, and parsley to bowl with farro. Drizzle dressing over and toss to coat.
