Description
A hearty and flavorful whole-grain farro salad featuring tender farro cooked in vegetable broth, topped with crispy shallots, fresh apple, arugula, Parmesan, toasted pecans, and a tangy honey-mustard dressing infused with shallot oil. Perfect as a nutritious main course or side dish.
Ingredients
Scale
Farro and Broth
- 1 cup whole-grain farro
- 2 cups low-sodium vegetable broth
- 1 bay leaf
- 1/2 tsp kosher salt (plus extra for shallots and seasoning)
Dressing and Toppings
- 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 (to taste)
- 1 green apple, chopped
- 2 cups lightly packed arugula
- 1/2 cup shaved Parmesan cheese
- 1/4 cup coarsely chopped toasted pecans
- 1/4 cup finely chopped fresh basil
- 2 Tbsp finely chopped fresh parsley
Instructions
- Cook the Farro: In a medium saucepan over medium-high heat, combine the farro, vegetable broth, bay leaf, and 1/2 tsp kosher salt. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the farro is tender and all the broth is absorbed, about 30 minutes. Remove from heat, discard the bay leaf, transfer the farro to a large serving bowl, and let it cool.
- Prepare Crispy Shallots and Shallot Oil: While the farro cooks, heat the olive oil in a small saucepan over medium heat. Add the thinly sliced shallots and cook, stirring occasionally, until they start to bubble for about 5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally until the shallots are golden and crisp, about 15 to 20 minutes. Use a slotted spoon to transfer the shallots to a paper towel-lined plate and season with salt. Let the shallot-infused oil cool.
- Make the Dressing: Transfer the cooled shallot oil to a medium bowl. Whisk in the apple cider vinegar, Dijon mustard, and honey until well combined. Season the dressing with salt and freshly ground black pepper to taste.
- Assemble the Salad: Add the crispy shallots, chopped green apple, arugula, shaved Parmesan, toasted pecans, chopped basil, and parsley to the bowl with the cooked farro. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Notes
- To toast pecans, place them in a dry skillet over medium heat and cook, stirring frequently, until fragrant and lightly browned, about 3-5 minutes.
- Farro can be cooked ahead of time and refrigerated; bring to room temperature before assembling the salad.
- If you prefer a vegan version, omit the Parmesan and consider adding nutritional yeast for a cheesy flavor.
- Use low-sodium vegetable broth to better control the salt content in the salad.
- Slice the shallots very thin for the crispiest texture and best infusion of flavor in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 12 mg
