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farro salad with apple cider vinaigrette

Farro Salad with Apple Cider Vinaigrette

This vibrant and healthy farro salad is a perfect blend of flavors and textures. Savory feta, crunchy nuts, sweet dried cranberries, and nutritious kale are brought together with a tangy apple cider vinaigrette. A great make-ahead dish for any occasion.
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Course: Salad
Cuisine: Mediterranean
Keyword: farro salad, Healthy, quick and easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 6
Calories: 242kcal

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.

Nutrition

Calories: 242kcal