Autumn Apple Farro Salad
This autumn apple farro salad contains crunchy Granny Smith apples, pecans, dried cranberries, feta cheese, farro and spinach, all tossed in a tangy vinaigrette. The perfect way to celebrate apple season!
- ¾ cup farro uncooked; see note 1
- 1 apple chopped; can use any type of apple
- 4 handfulls spinach or arugula
- ½ cup dried cranberries
- ½ cup pecans
- ¼ cup feta cheese crumbled
White Wine Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey or maple syrup
- ¼ teaspoon dijon mustard
- salt & pepper
Cook farro: rinse under tap water for a minute. Combine in a pot with 2 cups of water and ¼ teaspoon salt. Simmer for 30 minutes, then drain off extra water and allow to cool.
Shake together all vinaigrette ingredients in a jar or salad dressing shaker.
Combine the cooled farro with the apple, spinach, cranberries, pecans and feta cheese. Drizzle with the vinaigrette, toss it up and enjoy!
1- farro is not gluten-free; if you'd like a truly GF salad, swap for quinoa or rice
2- make this salad a meal by topping with 4 oz of cooked protein (chicken or salmon would both go great)
This salad is best served immediately after dressing and does not keep for meal prep.
Some salad components may be prepped ahead (store in the fridge):
- cook farro up to 4 days ahead
- crumble feta and slice onions up to 4 days ahead
- prepare the vinaigrette up to 2 weeks ahead
Serving: 1/6 of batch | Calories: 237kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 75mg | Potassium: 114mg | Fiber: 4g | Sugar: 13g | Vitamin A: 105IU | Vitamin C: 1.6mg | Calcium: 44mg | Iron: 1mg