Farro Apple and Pecan Salad

Bursting with wholesome goodness and fall-inspired flavors, this Farro Apple and Pecan Salad is a delightful mix of chewy farro, crisp apples, and toasted pecans. Tossed with peppery baby arugula, sweet dried cranberries, and a zesty apple cider vinaigrette with a hint of honey, this hearty salad is both nutritious and satisfying. Perfect as a side dish or a light main course, it strikes the ideal balance between sweet, tangy, and savory. Ready in just 40 minutes, it’s a great make-ahead option for meal prep or an impressive dish for holiday gatherings. Whether you're seeking a healthy lunch bowl or looking to wow your guests, this vibrant farro salad is sure to hit the mark.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup farro
• 3 cups water
• 1 teaspoon salt
• 1 large apple
• 2 tablespoons lemon juice
• 1 cup pecans
• 2 cups baby arugula
• 1 cup cranberries (dried)
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the farro under cold water in a fine mesh strainer.

Step 2

In a medium pot, combine the farro, water, and 1 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low and let it simmer for 25–30 minutes or until the farro is tender but still chewy. Drain any excess water and let the farro cool to room temperature.

Step 3

While the farro cooks, core and dice the apple into small cubes. Toss the apple pieces with 1 tablespoon of lemon juice to prevent browning. Set aside.

Step 4

Toast the pecans in a dry skillet over medium heat for 4–5 minutes, stirring occasionally. Be careful not to burn them. Once toasted, set aside to cool slightly before roughly chopping.

Step 5

In a large mixing bowl, combine the cooked farro, diced apple, toasted pecans, baby arugula, and dried cranberries.

Step 6

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, remaining 1 tablespoon lemon juice, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.

Step 7

Pour the vinaigrette over the salad and toss gently to combine.

Step 8

Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately or refrigerate for up to 2 days.

Nutrition Facts

Serving size	1544.3 grams (1544.3g)

Amount per serving	% Daily Value*
Calories	2398

Total Fat 120.00g	154%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 25.70g
Cholesterol 0mg	0%
Sodium 2519mg	110%
Total Carbohydrate 317.70g	116%
Dietary Fiber 43.50g	155%
Total Sugars 154.30g
Protein 34.20g	68%

Vitamin D 0IU	0%
Calcium 307mg	24%
Iron 9mg	48%
Potassium 995mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 5.5%

Carbs: 51.1%