96% would make again
Apple Farro Salad
featured in Lettuce-Free Winter Salads
This hearty apple farro salad taste like fall. The warm farro mixed with the crisp apple makes a perfect pairing and will be a great addition to any holiday meal. This also makes a great easy-to-pack lunch.
Tasty Team
November 05, 2019
Total Time
40 minutes
40 min
Prep Time
30 minutes
30 min
Cook Time
10 minutes
10 min
Total Time
40 minutes
40 min
Prep Time
30 minutes
30 min
Cook Time
10 minutes
10 min
Ingredients
for 4 servings
Dressing
- 1 medium garlic clove, minced
- 2 teaspoons dijon mustard
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon honey
- ½ teaspoon kosher salt, plus more to taste
- ¼ cup neutral oil (60 mL), such as canola or avocado oil
Salad
- 3 cups farro (600 g), cooked
- 1 teaspoon kosher salt, divided, plus more to taste
- ½ teaspoon black pepper
- 2 medium honeycrisp apples, thinly sliced
- ½ cup toasted hazelnuts (75 g), roughly chopped
- ⅓ cup fresh mint leaf (15 g), torn
- 4 oz goat cheese (130 g), crumbled
Nutrition Info
- Calories 818
- Fat 33g
- Carbs 121g
- Fiber 21g
- Sugar 20g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Make the dressing: In a medium bowl whisk together the garlic, mustard, lemon zest, lemon juice, honey, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- Make the salad: Add the farro and remaining ½ teaspoon salt and black pepper to a large bowl. Add 3 tablespoons of dressing, then toss to coat. Add the apples, hazelnuts, mint, and goat cheese and toss to combine. Dress with an additional 1-2 tablespoons of dressing and toss to coat. Season to taste with salt and pepper.
- Serve the salad with the remaining dressing alongside.
- Enjoy!
Ingredients
for 4 servings
Dressing
- 1 medium garlic clove, minced
- 2 teaspoons dijon mustard
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon honey
- ½ teaspoon kosher salt, plus more to taste
- ¼ cup neutral oil (60 mL), such as canola or avocado oil
Salad
- 3 cups farro (600 g), cooked
- 1 teaspoon kosher salt, divided, plus more to taste
- ½ teaspoon black pepper
- 2 medium honeycrisp apples, thinly sliced
- ½ cup toasted hazelnuts (75 g), roughly chopped
- ⅓ cup fresh mint leaf (15 g), torn
- 4 oz goat cheese (130 g), crumbled
Nutrition Info
- Calories 818
- Fat 33g
- Carbs 121g
- Fiber 21g
- Sugar 20g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Make the dressing: In a medium bowl whisk together the garlic, mustard, lemon zest, lemon juice, honey, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- Make the salad: Add the farro and remaining ½ teaspoon salt and black pepper to a large bowl. Add 3 tablespoons of dressing, then toss to coat. Add the apples, hazelnuts, mint, and goat cheese and toss to combine. Dress with an additional 1-2 tablespoons of dressing and toss to coat. Season to taste with salt and pepper.
- Serve the salad with the remaining dressing alongside.
- Enjoy!
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