Farro salad with shaved parmesan, roasted pistachios and crisp green apples is a delicious side dish. It’s tossed in a sweet and tart apricot vinaigrette and is a fresh summer salad to add to your dinner rotation.
Farro Salad with Apricot Vinaigrette
This sweet & tart farro salad is packed with fiber, whole-grains, and all the best flavors. It’s the perfect combination of nutritious and delicious, and makes an easy side dish to add to dinner this week.
Serve it with my slow-roasted lemon dill salmon and za’atar smashed potatoes for a flavor-packed, balanced meal.
This salad has all of my favorite mix-ins: something sweet, savory, and the perfect crunch. It comes together so easily, and gets tossed in a homemade apricot vinaigrette.
Cooking with farro
Farro is a nutrient-rich ancient whole-grain that’s most similar to barley. It’ a good source of fiber, protein and antioxidants, and makes for the perfect salad grain because of its chewy texture. It has almost a nutty taste, and is a delicious nutritious grain to add into your carb rotation.
To prepare farro, you boil it in water for roughly 15-20 minutes, then drain any excess liquid. Use it in place of other grains like rice or quinoa, or toss it onto a hearty salad.
What you’ll need to make this farro salad
- Farro– farro comes as pearled, semi-pearled and and whole variety. Pearled farro is most commonly found in stores, and cooks much quicker than the other varieties
- Spring mix– or your favorite green base
- Radish– for a pop of color and crisp
- Green apple– for crunch and tartness
- Roasted pistachios- for extra saltiness and crunch
- Shaved parmesan- a little saltiness to balance all of the flavors together
- Homemade apricot vinaigrette– a simple homemade dressing that brings all of the flavors together
The apricot vinaigrette is one of my favorite dressings to make for any salad. It’s slightly sweet with a dijon kick, and works so well with this salad.
To prepare this salad ahead of time, you can toss the farro, apples, pistachios, radishes and parmesan with the dressing, and mix in your greens when ready to serve.
This salad is light and fresh, and so good during these warmer months! I can’t wait for you guys to try it. You can tag me on Instagram if you do!
More salad recipes you’ll love:
Chickpea Couscous Salad with Cumin Vinaigrette
Halloumi Kale Salad with Harissa Dressing
Crunchy Cabbage Salad
Farro Salad with Apricot Vinaigrette
Ingredients
- 8 -9 oz bag of dry farro (about 1 3/4 cups)
- 5 oz bag spring mix
- 1/2 cup shaved parmesan
- 1/2 cup roasted pistachios, chopped
- 1/2 green apple, thinly sliced
- 3 -4 radishes
Apricot Vinaigrette
- 1/3 cup olive oil
- 3 tbsp apricot jam
- 3 tbsp white wine vinegar or apple cider vinegar
- 2 tsp dijon mustard
- 1 tsp maple syrup or honey
- Salt & pepper
Directions
- Add the farro and a pinch of salt to a medium pot with water. Bring to a boil over high heat, then reduce to a simmer and cook until tender for about 15-18 minutes. Drain the water and fluff with a fork.
- Thinly slice the radish into rounds then cut in half. Cut the apple into about 1″ strips.
- Assemble the salad in a large salad bowl with the mixed greens, sliced radish, sliced apples, pistachios and parmesan. Top with the cooked farro.
- Prepare the apricot dressing by combining the ingredients together in a small bowl or jar. Whisk together to combine, breaking up any apricot jam clumps.
- Pour over the salad and toss together.
I just made this but had to sub quinoa for the farro because my farro was expired. It turned out great anyway! Love the combination of salty and sweet plus all the different textures!!
That sounds delicious! I’m so happy to hear you enjoyed it 🙂