This healthy farro salad is a versatile recipe packed with nutrients and bold flavors. Nutty farro adds a chewy texture, complemented by sweet cranberries, crunchy almonds, savory feta, and a tangy apple cider vinaigrette. Perfect as a meal or side dish!
If you’ve never tried farro, you’re in for a treat! It’s the perfect base for salads, soups, and grain bowls. In this recipe, Farro Salad with Apple Cider Vinaigrette combines all the best flavors and textures: tangy, sweet, nutty, and savory.
What I love most about this salad is its freshness and how the flavors deepen with time. The apple cider vinaigrette adds just the right amount of tang to balance the sweetness of dried cranberries and the earthiness of farro. Topped with crunchy almonds, creamy feta, and a hint of cilantro, every bite is a delight.
Serve this salad as a side dish, on a bed of greens, or add your favorite protein for a complete meal. It’s easy to customize, make ahead, and perfect for meal prep or entertaining!
Why You’ll Love Farro Salad with Apple Cider Vinaigrette
- Quick and Easy: The most time-consuming part is cooking farro, which is simple and hands-off.
- Customizable: Swap kale for spinach, feta for goat cheese, or almonds for pecans. This recipe works great with leftover veggies!
- Sweet and Savory: The perfect balance of flavors for a satisfying dish.
- Make-Ahead Friendly: This salad tastes even better after resting in the fridge.
- Nutritious: Farro is packed with fiber and protein, while apple cider vinegar, kale, and almonds add antioxidants and nutrients
What is Farro?
Farro is an ancient whole-grain wheat originally cultivated in Mesopotamia. It’s hearty, affordable, and gaining popularity in the United States.
Types of Farro:
- Pearled Farro: The outer bran is removed, making it the quickest to cook (used in this recipe).
- Semi-Pearled Farro: Some bran remains, requiring slightly more cooking time.
- Whole Farro: The most nutritious option but takes the longest to cook.
Key Ingredients
- Farro: Use pearled farro for its quick cooking time and chewy texture.
- Apple Cider Vinegar: The tangy star of the vinaigrette, no substitutes!
- Feta Cheese: Adds a creamy, tangy element.
- Red Onion: Provides a crunchy bite; soak in cold water to reduce bitterness.
- Slivered Almonds: Bring nutty and earthy tones to the salad.
- Dried Cranberries: Add a touch of sweetness; substitute dried cherries if preferred.
- Cilantro: Brightens the dish, or swap with parsley if you’re not a fan.
How to Make Farro Salad
-
Cook the Farro:
Rinse farro under cold water. Cook according to the package instructions (usually 25 minutes for pearled farro) in salted water or with a bouillon cube for extra flavor. Drain and toss with olive oil to prevent sticking. -
Prepare the Dressing:
Whisk together apple cider vinegar, olive oil, Dijon mustard, minced garlic, shallots, salt, and pepper. -
Assemble the Salad:
In a large bowl, combine cooked farro, kale, feta, cranberries, almonds, red onion, and cilantro. Drizzle with dressing and toss well. -
Let It Rest:
Refrigerate for at least 1 hour before serving to let the flavors meld.
Substitutions
- Feta: Swap for goat cheese, Parmesan, or nutritional yeast for a vegan option.
- Almonds: Use pecans or walnuts instead.
- Cranberries: Substitute with dried cherries, raisins, or currants.
- Cilantro: Replace with parsley for a milder flavor.
- Kale: Use spinach or another hearty green if preferred.
Make-Ahead and Storage
Farro salad is best made at least 1 hour in advance. Store in an airtight container in the refrigerator for up to 5 days.Â
While freezing is possible, leave out the cilantro and add it fresh before serving.
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Farro Salad with Apple Cider Vinaigrette
Equipment
- 1 Medium saucepan
Ingredients
Salad
- 1 cup uncooked pearled farro, rinsed and drained
- 3 cups water, salted (see notes)
- 1 chicken bouillon cube, optional
- 1 teaspoon extra virgin olive oil, to taste
- 2 cups kale, chopped
- 1/3 cup feta, full fat or low fat
- 1/4 cup dried cranberries, coarsely chopped
- 1/4 cup slivered almonds, chopped
- 1/4 cup red onion, coarsely chopped or diced (see notes)
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/3 cup apple cider vinegar
- 1/2 cup extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons minced shallots
- 1 tablespoons garlic
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Optional Preparation of Onion: Place the chopped red onion in a bowl of ice water and let it sit for 10 minutes. Drain and set aside to soften the flavor & take some of the bite out of it,
- Cook the Farro: Combine farro, 3 cups water, salt, and the chicken bouillon cube (if using) in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer, cover, and cook for 25–35 minutes, checking for doneness after 25 minutes. The farro should be tender yet chewy, similar to al dente pasta. Drain any excess liquid and toss the farro with a dash of olive oil to prevent sticking. Set aside to cool.
- Prepare the Dressing: In a medium bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, minced shallots, garlic, salt, and pepper. Set aside.
- Assemble the Salad: In a large mixing bowl, combine kale, red onions, feta, cranberries, almonds, and cilantro. Drizzle with the prepared apple cider vinaigrette and toss to coat. Season with additional salt and pepper to taste.
- Rest and Serve: For optimal flavor, refrigerate the salad in an airtight container for at least 1 hour before serving.T his salad can be made a day in advance and stored in the refrigerator for up to 5 days.
Notes
- Dressing recipe adapted from Run Fast, Cook Fast, Eat Slow.
- Soaking the red onion is optional but recommended to reduce its sharpness.
- Cooking time for farro may vary; start checking for doneness at 25 minutes.
