Apple Pecan Farro Salad – Tender farro grains are tossed with a homemade apple cider vinaigrette, pecans, dried cranberries, and spring greens.
After a little hiatus, I am back! Turns out adding one more kid into the mix (along with a more demanding job and a ongoing pandemic) started to take a toll on my schedule. For the sake of my mental health, I took a little break from the blog. Now that I seem to have a great routine in place, it finally feels right to come back to blogging!
My first recipe after the break is for a yummy salad I started eating tons of at the beginning of 2021. Just like many of you, I use January to detox from all the sugar I binged during the holidays and try to enjoy more veggies and salads. This salad is a new one that I added to my routine that has tons of flavors, textures, and nutrients. Oh and how can I forget the bold homemade dressing that’s incredibly easy to make?!
I present to you my Apple Pecan Farro Salad with a Dijon mustard vinaigrette!
When making a salad, the first thing I like to do is make the dressing. I make it in the serving bowl to save myself from using a separate bowl that I’ll just have to clean later. When the dressing is done, you just add in the ingredients and toss all together. Simple as that!
For this dressing, we’re using ingredients you might already have at home: apple cider vinegar, Dijon mustard, maple syrup, and olive oil. Whisk them together with salt and that’s all there is to it!
Making the salad
Once the dressing is done, it’s time to add in the ingredients. First, cook the farro so it’s al dente. It’s a pretty hearty grain so make sure it’s not too firm so that it has a good bite. I like to add it straight to the dressing when it’s still a little warm so it can really absorb the flavors in the vinaigrette.
Next you add in the diced apples, pecan halves, and cranberries and toss together. Finally, add in the spring mix and toss until all combined.
Tips & Tricks
- This salad only gets better over time. However, the greens will wilt if they sit with dressing for too long. Therefore, don’t add the greens to the salad and dressing until right before serving.
- Make sure you use pure maple syrup for the dressing. The fake stuff has added flavors to make it taste more “maple-like” so it will make the dressing taste funny. If you can’t find the pure stuff, just use honey instead.
Apple Pecan Farro Salad
For the salad:
- 1 cup uncooked farro (2 cups cooked)
- 2 gala apples
- ¼ cup pecan halves
- 2 tablespoons dried cranberries
- 3 cups spring mix salad
For the dressing:
- 4 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon pure maple syrup
- pinch of salt
- Cook farro according to package instructions and season with a pinch of salt. Let it cool to room temperature before using.
- In a large bowl, whisk together the dressing ingredients. Add in the farro and toss to coat in the dressing. Core and dice the apples and add to the farro, along with the dried cranberries, and pecans. Toss all together.
- Right before serving, add in the 3 cups of greens and toss to combine with the rest of the salad.