Farro adds delicious chewy texture and nutty flavor to this fresh, versatile salad recipe. Enjoy it for a healthy lunch, or serve it as an easy side dish.
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I don’t think I’ll ever stop experimenting with new farro salad recipes. This chewy, nutty grain lends itself well to all sorts of ingredient combinations, and there’s nothing I enjoy more than stumbling across a really good one that I haven’t tried before.
I first made this farro salad recipe earlier this fall as a way to use up odds and ends we had on hand in the fridge. Arugula, radicchio, most of an apple… I loved the way the nutty farro played off the bitter greens, the sweet fruit, and some salty, funky pecorino cheese I tossed in at the last minute. The balance of flavors was delicious and a little unexpected. It only took a few bites for me to realize that I had to share this farro salad recipe with all of you.
Farro Salad Recipe Ingredients
Here’s what you’ll need to make this farro salad recipe:
- Farro, of course! My favorite method for how to cook farro is to boil it like pasta, cooking until the farro is tender but still has an al dente bite. The cooking time can range from 10 or 20 minutes for pearled farro to 45 minutes for whole farro. Be sure to check which type you have before you start cooking! Learn more about the different types of farro here. And heads up: farro is an ancient variety of wheat, so it is not gluten-free. If you’re looking for a gluten-free sub for this recipe, brown or wild rice would do the trick.
- Arugula and radicchio – These bitter greens create the salad’s fresh base.
- Honeycrisp apple – For sweetness and crunch.
- Medjool dates – They add more sweetness and yummy chewy texture.
- Walnuts – Another crunchy element! They enhance the farro’s nutty flavor as well.
- Pecorino cheese – Its saltiness balances the sweet apples and dates.
- Fresh parsley and thyme – They make the salad aromatic and refreshing.
- Apple cider vinegar dressing – Bright and tangy, it’s my go-to salad dressing for a fall farro salad.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
The first step in this farro salad recipe is cooking the farro. To get ahead, you can cook the farro up to 3 days in advance and store it in the fridge until you’re ready to make the salad. You can make the dressing ahead of time too!
Once you prep these components, place the farro in a salad bowl with the arugula, radicchio, apples, dates, pecorino, walnuts, and herbs. Add half the dressing, and toss to coat. Season to taste, adding more dressing as desired, and serve.
Farro Salad Serving Suggestions
The farro makes this salad substantial enough to eat for lunch, but it’s a great dinner side dish too. Pair it with your favorite protein, or serve it alongside brothy beans, a baked sweet potato, a roasted cauliflower steak, or any of these soup recipes:
Like to plan ahead? Consider serving this salad as a Thanksgiving side dish! It would offer a nice fresh contrast to holiday classics like green bean casserole, stuffing, and mashed potatoes. Enjoy!
More Favorite Fall Salad Recipes
If you love this recipe, try one of these fall salads next:
- Beet Salad with Goat Cheese and Balsamic
- Arugula Salad with Lemon Vinaigrette
- Carrot Salad
- Green Bean Salad
- Pear Salad with Balsamic and Walnuts
- Sweet Potato Salad
- Kale Salad with Carrot Ginger Dressing
- Or any of these 51 Best Salad Recipes!
Farro Salad
Ingredients
- 3 cups cooked farro, from 1 cup dry
- 1 cup arugula
- 1 cup sliced radicchio
- 1 Honeycrisp apple, thinly sliced
- 3 Medjool dates, pitted and chopped
- ½ cup finely chopped fresh parsley
- ½ cup chopped walnuts
- ½ cup shaved pecorino cheese
- 1 tablespoon fresh thyme leaves
- Apple Cider Vinegar Dressing
- ¼ teaspoon sea salt
- Freshly ground black pepper
Instructions
- In a large bowl, place the farro, arugula, radicchio, apple, dates, parsley, walnuts, cheese, and thyme.
- Add half the dressing, the salt, and several grinds of pepper and toss to combine. Season to taste, adding more dressing as desired.
This looks delicious. Will this work as a meal prep salad or will the apples turn brown?
Hi Lori, it might keep for a day in the fridge without the apples browning (because of the dressing), but if you want to have it around longer than that I’d wait to add the apples until you’re ready to eat.
We loved this salad. My husband said “it is a keeper”!
I’m so glad you loved it, Linda!
Can I replace the apples with peaches? I have delicious ones from Georgia.
Yes, but i would also make the whole thing more summery – I would do basil instead of parsley and thyme, use our Lemon Vinaigrette instead of the apple cider one, maybe replace the walnuts with pistachios.
https://strong-nights.today/lemon-vinaigrette/%3C/a%3E%3C/p%3E%3Cp%3EHope that helps!
I’m so crazy about this salad/side dish. It’s perfect! I can add or omit whatever veggies if needed. It’s just plain good. Simple and adjustable and easy to make ahead. Even the fussy little ones love it.
Can I make with spinach if i have no arugula today
Hi Lorraine, yep! Spinach would be great here.
This was a perfect side for Thanksgiving. I would change nothing and I’ll definitely be making it again during fall/winter.
Hi Ann, I’m so glad you enjoyed it!
Delicious recipe! I pan fried my dates in butter (and toasted the walnuts in the same pan) before chopping. An extra step but highly recommend!
The salad looks delicious, but nutritional information would be very useful and essential for me and others.
Loved this salad! I couldnt find any radicchio so I thinly sliced some tiny radishes. YUM YUM YUM!
This salad sounds fabulous. Alas, I am Gluten Free. Any ideas for GF products to replace the farro.?
Thks!
Barbara
Brown rice was suggested in the post as a possible alternative
Loved this salad. I’m trying to improve my overall health. I am suffering the effects of inflammation systemically. So I was looking for recipes using whole foods and I found this. It was amazing. I’ve never had farro, and I loved the flavor, texture and the combo with the arugula. I will be shopping your site looking for more good recipes and way to use whole grains in my meals!
Hi Shelley, I’m so glad you loved the salad, and I hope you find other whole foods recipes you enjoy here!
Made this with an ACV no oil dressing and a mix of fresh herbs. Next time I’ll make a smaller portion because it was so good I ate the whole thing. Thank you for this gem!
I’m so glad you loved it, Darma!
Would this salad hold up to a neighborhood block party setting?
Hi Beth, I think it would! The arugula might wilt slightly, but it should still taste delicious.
This might be the best thing I’ve ever eaten. Well done!
Delicious!!! Made this and loved the salad. My only comment was that the fresh thyme flavor was a bit distracting. Would do again with a smaller amount or just exclude. Otherwise a fantastic salad and very filling.
I’m so glad you enjoyed it!
Agreed! This salad was excellent and can’t wait to make again but next time I would omit the thyme.
Loved it! Added butternut squash and it was a perfect meal.
I’m so glad you enjoyed it!
So delicious! Love the sweet, salty and tart flavors. Will absolutely make this again.
Hi Sara, I’m so glad you enjoyed it!
Very tasty, but I’d skip dates, they are too sweet.
I will be making this again and again! This is so good – crunchy chewy savory with a tiny bit of sweet from the apple and dates. Such a great flavor profile.
I’m so glad you loved it!
Hi can you advise if this salad will keep for more than one day or two? Thanks!
Hi Annamarie, I’ve eaten it for up to 4 days. The apple and the arugula are the only things you may want to add at the last minute.