Apple Pecan Farro Salad is hearty and flavorful with celery, craisins, red onion and parmesan in an apple vinaigrette dressing.
This rustic salad would be a fabulous addition to your holiday table. The earthy flavors of farro and pecans with sweet apple and craisins pair well with poultry or roast. There are so many different textures and flavors coming together with layers of apple flavor throughout.
Farro is an ancient grain that has so many health benefits. It’s high in fiber and hearty enough to hold up to the apple vinaigrette. The leftover salad can be stored in the refrigerator overnight fully dressed with vinaigrette and still tastes great the next day. It’s one of my husband’s favorites and great to take for lunch.
Ingredients in Farro Apple Pecan Salad
- Farro – An ancient grain usually found next to rice at the grocery store. I used Bob’s Red Mill Farro.
- Apple – Sliced Gala apples are used here, but you can use your favorite.
- Pecans – I like to keep a bag of pecans in my freezer, they stay fresh and thaw out quick.
- Kale – Lacinato kale looks really pretty in this salad.
- Celery – Sliced celery adds a fresh and crunchy texture.
- Red Onion – Very thinly sliced red onion.
- Craisins – Craisins add a sweet and chewy texture.
- Parmesan – Freshly grated parmesan cheese.
- DRESSING:
- Apple Cider Vinegar – A must for the apple cider vinaigrette.
- Apple Cider – Adds that extra apple flavor, use apple juice if you don’t have cider.
- Dijon Mustard – A little Dijon for the vinaigrette.
- Olive Oil – Use what you have on hand.
- Agave – I use agave to sweeten my vinaigrette.
- Cream – A splash of cream for the vinaigrette.
Apple Pecan Farro Salad
Ingredients
Apple Pecan Farro Salad
- 2 cups farro measured uncooked
- 1/2 cup red onion thinly sliced
- 1 cup celery sliced
- 2 cups lacinato kale thinly sliced in ribbons
- 1/2 cup Craisins
- 1 small Gala apple thinly sliced
- 1/2 cup pecans rough chopped
- 1/2 cup parmesan cheese freshly grated
Apple Cider Vinaigrette
- 1/4 cup apple cider vinegar
- 1/4 cup apple cider
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/2 tsp. black pepper
- 1 tbsp. agave nectar
- 1 tsp. cream
- 1/4 cup olive oil
Instructions
Apple Pecan Farro Salad
- Cook Farro according to package directions until tender. Drain and let cool to room temperature.
- Combine cooked farro, red onion, celery, lacinato kale, Craisins, apple, pecans and parmesan together in large bowl. Toss with apple cider vinaigrette.
- Leftover salad can be stored in the refrigerator for 1 day.
Apple Cider Vinaigrette
- Combine apple cider vinegar, apple cider, Dijon mustard, salt, pepper, agave and cream
Related Recipes
Rustic, flavorful side dishes that look fabulous on your dinner table like Moroccan Roasted Cauliflower. You’ve never had cauliflower this good! The white bean puree is the base of this dish. Then, cauliflower florets roasted with garam masala and smoked paprika are spooned over, creating a lovely display of flavor. This all gets topped with a bright, fresh chili herb gremolata.
A hearty vegetarian main or a side dish for fish or poultry, Farro Brussels Sprouts and Pecan Salad has all the texture and flavor. Brussels sprouts are lightly fried with thinly sliced shallot, shaved parmesan and balsamic glaze.
One of my favorite appetizers that can also double as a side dish are Roasted Brussels Sprouts. Even the non-brussels sprouts eaters will love this recipe. Roasted with crispy edges and tossed with so much flavor. Crunch from the toasted pecans, sweetness from the dried tart cherries and a little kick from that hot honey drizzle. All over a super creamy whipped goat cheese.
Did You Make It?
DROP a comment below! We would love to hear what you thought. Share your recipe photo on Instagram and tag @outwest.lifestyle
