Ingredients
Scale
- 1 cup dry farro
- 2 cups baby arugula
- 1 apple, thinly sliced or finely chopped
- ¼ cup raisins, or dried cranberries
- 1 cup freshly shaved or grated parmesan cheese, or pecorino
- ½ cup chopped walnuts, or pecans
- salt and freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar, or lemon juice
- ½ teaspoon maple syrup
- ¼ teaspoon dijon mustard
- salt and freshly ground black pepper, to taste
Instructions
- Rinse the farro. Fill a medium pot with water, add salt, and bring it to a boil.
- Stir in the farro and reduce the heat. Simmer until tender, based on the type of farro: 10-20 minutes for pearled, 20-30 minutes for semi-pearled, and 40 minutes for whole farro. Drain the cooked farro and spread on a large baking sheet to cool.
- In a small bowl, whisk together the dressing ingredients and set aside.
- In a bowl, combine the cooled farro with apple slices, raisins, shaved cheese, nuts, and arugula. Drizzle the dressing over the salad, toss to combine, and adjust seasonings to taste.
Notes
Choose your favorite type of apple for a personal touch.
Feel free to substitute nuts based on your preference or availability.
This salad can be served warm or cold.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.