If you’re on the hunt for a salad that’s hearty, fresh, and just packed with flavor, then you’ve got to try this Ultimate Farro Salad with Apple and Arugula Recipe. It perfectly balances the nutty chew of farro with crisp, juicy apples and peppery arugula, all brought together by a tangy, slightly sweet shallot dressing. Trust me, once you make this, it’ll become your go-to for lunches, dinners, or even holiday spreads.

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Why This Recipe Works

Perfect Texture Balance: The chewy farro contrasts beautifully with crisp apple and delicate arugula for a satisfying bite every time.
Flavor Harmony: The tangy shallot dressing with honey and Dijon mustard marries sweet and savory perfectly.
Easy Prep and Make-Ahead: You can prepare the farro and dressing in advance, making midday meals or entertaining stress-free.
Versatile & Fresh: Fresh herbs and toasted pecans add bursts of flavor and texture, making this salad vibrant and nourishing.

Ultimate Farro Salad with Apple and Arugula, healthy farro salad, apple arugula salad recipe, hearty grain salad with fruit, quick nutritious salad - A large white round plate filled with a mixed salad that has several layers visible: the base layer is light brown cooked grains, mixed evenly with bright green arugula leaves scattered throughout. There are small, light green diced pieces of zucchini layered on top, along with thin, slightly browned slices of caramelized onions that add texture. Sprinkled lightly over the salad are thin shavings of light-colored cheese and small pieces of green herbs, giving a fresh look. The salad shows a mix of textures from soft grains to leafy greens and crunchy bits, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Ultimate Farro Salad with Apple and Arugula Recipe is a symphony of ingredients that complement one another perfectly — each adding unique texture or flavor to keep it exciting. Knowing the why behind these ingredients helps you swap or tweak confidently!

Whole-grain farro: I love the chewy, nutty quality it brings — way heartier than quinoa or couscous.
Low-sodium vegetable broth: Cooking farro in broth instead of water boosts its flavor from the get-go.
Bay leaf: Adds subtle aromatic depth without overpowering the dish.
Shallot: Cooking it slowly in olive oil until golden gives this salad a silky, sweet undertone in the dressing.
Extra-virgin olive oil: Use a good-quality one; it makes the dressing rich and smooth.
Apple cider vinegar: Brings bright acidity that balances the richness of the oil and Parmesan.
Dijon mustard: Adds a mild pungency that amps up the dressing’s complexity.
Honey: Just a touch to round out the acidity with gentle sweetness.
Green apple: Crisp and tart, it keeps the salad fresh and lively.
Arugula: Peppery greens that cut through the richness and add a nice bite.
Parmesan cheese: Sharp and savory, it dissolves slightly into the salad to deepen flavor layers.
Toasted pecans: Provide crunch and a buttery nutty finish — never skip toasting!
Fresh basil and parsley: Aromatic herbs brighten and elevate the whole dish.

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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.

Tweak to Your Taste

One of the things I adore about this Ultimate Farro Salad with Apple and Arugula Recipe is how flexible it is. Over the years, I’ve customized it depending on what’s in season or my mood, and every version feels fresh and delicious.

Switch up the nuts: Once I swapped toasted pecans for walnuts and loved the earthier crunch it brought—try pistachios for a fun twist!
Add dried fruit: Tossing in some chopped dried cranberries adds a pop of sweetness and chewiness, perfect for autumn vibes.
Protein boost: I sometimes add grilled chicken or chickpeas to turn this salad into a more filling meal without losing freshness.
Leafy green substitution: If arugula isn’t your jam, baby kale or spinach work well — just adjust the dressing slightly for bitterness.

Step-by-Step: How I Make Ultimate Farro Salad with Apple and Arugula Recipe

Step 1: Cook Farro to Tender Perfection

Start by cooking the farro in vegetable broth with a bay leaf and a pinch of salt. I find simmering it gently for around 30 minutes is key—you want it tender but still with a bite, not mushy. Stir occasionally so the farro cooks evenly and the broth absorbs fully. Once done, drain any excess liquid if needed and transfer to a large bowl to cool.

Step 2: Create That Show-Stopping Shallot Oil

While the farro cooks, heat olive oil in a small saucepan and slow-cook the shallots. This step takes patience—keep the heat moderate so the shallots get golden and crisp without burning, about 20 minutes total. I use a slotted spoon to fish them out onto a paper towel, seasoning with salt so they keep their crunch inside the salad. Don’t skip this — that shallot oil is magic and will be the base of your dressing.

Step 3: Whisk Together Dressing

Once the shallot oil cools a bit, whisk in apple cider vinegar, Dijon mustard, and honey. Season with salt and freshly ground pepper to taste. This creates a balanced, tangy, slightly sweet dressing that gently coats every ingredient.

Step 4: Toss and Serve

Finally, add the crispy shallots, chopped green apple, arugula, shaved Parmesan, toasted pecans, and fresh herbs to the cooled farro. Drizzle your dressing over and gently toss everything together, making sure every bite gets that lovely flavor combo. You can eat it right away or chill it for a bit — either way, it’s fantastic!

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Pro Tips for Making Ultimate Farro Salad with Apple and Arugula Recipe

Don’t Rush the Shallots: Slow cooking them unlocks sweetness and crunch—a simple step that transforms the dish.
Use Room Temperature Ingredients: Make sure your farro and dressing aren’t too hot or cold when mixing; it helps the flavors meld better.
Toast Nuts Yourself: Freshly toasted pecans add so much more flavor and crunch than store-bought pre-toasted ones.
Season Gradually: Taste as you go, especially with vinegar and salt—balancing the acidity and seasoning ensures the perfect harmony.

How to Serve Ultimate Farro Salad with Apple and Arugula Recipe

Garnishes

I like to sprinkle a few extra shaved Parmesan curls and a handful of toasted pecans just before serving—it makes the salad look so inviting and adds extra texture right on top. Sometimes, I throw on a fresh basil leaf or two for that pop of green and herbal aroma.

Side Dishes

This salad pairs brilliantly with simple grilled chicken or roasted veggies for a well-rounded meal. I often make it alongside baked salmon or lemony roasted potatoes. It’s also fantastic as part of a picnic spread with fresh baguette and a cheese board.

Creative Ways to Present

For dinner parties, I like to serve this Ultimate Farro Salad with Apple and Arugula Recipe layered in clear glass bowls or mason jars. The colors of the farro, apple, and greens pop beautifully and make a stunning, approachable presentation. You can also serve it over a bed of arugula leaves with extra herbs sprinkled on top for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers in an airtight container in the fridge for up to 3 days. Because of the dressing, the farro stays moist and flavorful. Just give it a quick stir before eating, and it tastes just as fresh.

Freezing

Freezing this salad isn’t my favorite because the arugula gets limp and the apples lose their crunchy texture. If you want to prep farro ahead, freeze it plain without the salad components. Then thaw and toss fresh apples, greens, and dressing when ready.

Reheating

This salad is best enjoyed cold or at room temperature. If you want to warm the farro, heat it separately on the stove or microwave and then combine with the apple, arugula, and dressing cold — it’s a nice way to enjoy a cozy salad without wilting the greens.

FAQs

Can I use pear instead of apple in the Ultimate Farro Salad with Apple and Arugula Recipe?

Absolutely! Pears bring a similar crispness with a sweeter, softer flavor that pairs beautifully with the peppery arugula and nutty farro. Just choose a firm pear so it doesn’t get mushy when mixed.
How do I make this salad vegan?

To veganize this Ultimate Farro Salad with Apple and Arugula Recipe, simply omit the Parmesan or substitute it with a vegan cheese alternative or nutritional yeast for that umami kick. The dressing and other ingredients are already plant-based!
Is farro gluten-free?

Farro is a type of wheat, so it contains gluten and isn’t suitable for gluten-free diets. If you need a gluten-free version, try substituting quinoa or millet, keeping in mind the texture will change a bit.
Can I prepare the salad ahead of time?

Yes! You can cook the farro and prepare the dressing a day or two in advance. Keep the apple and arugula separate until just before serving to preserve their fresh crunch. Then toss everything together at mealtime.

Final Thoughts

This Ultimate Farro Salad with Apple and Arugula Recipe isn’t just a salad—it’s a celebration of fresh, satisfying flavors that I come back to time and again. The balance of textures and tastes always feels like a little kitchen victory, and it’s never failed to impress family or guests. I truly hope you try it and find it as delightful and comforting as I do—it might just become the dish you reach for when you want something both nourishing and delicious.