Best Apple Farro Salad Recipe By Tasty Recipes

FARRO SALAD WITH APPLES AND ARUGULA

Steps:

• Add water or broth, farro, bay leaf, and a big pinch of salt to a medium saucepan. Bring to a boil, and then reduce to a simmer. Cook, partially covered, until farro is tender, 30 to 40 minutes. Drain the farro.
• In a large salad bowl, whisk together the lemon juice, mustard, and honey or maple syrup until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy. Season to taste with salt and fresh ground black pepper.
• Add the sliced apples, cooked and drained farro, arugula, herbs, nuts, and the raisins. Toss well. Crumble goat cheese on top, and then serve.

FARRO LENTIL SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine the farro, lentils, tomatoes, cucumber, yellow pepper, red pepper, and parsley.
• In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper, and whisk until well-combined.
• Pour the vinaigrette over the farro salad and toss until well-combined.
• Distribute the farro salad into airtight containers with the arugula, if using. Refrigerate for up to 5 days.
• Enjoy!

APPLE CIDER FARRO

Steps:

• Bring 2 cups each apple cider and water to a boil in a saucepan. Stir in 1 1/2 cups farro, 3 strips lemon zest and 1 teaspoon kosher salt. Reduce the heat and simmer until the farro is tender and the liquid is mostly absorbed, 35 minutes. Let cool slightly. Whisk 2 tablespoons each olive oil and lemon juice in a medium bowl. Add the farro and toss. Top with grated Parmesan.

APPLE FARRO SALAD RECIPE BY TASTY

Steps:

• Make the dressing: In a medium bowl whisk together the garlic, mustard, lemon zest, lemon juice, honey, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
• Make the salad: Add the farro and remaining ½ teaspoon salt and black pepper to a large bowl. Add 3 tablespoons of dressing, then toss to coat. Add the apples, hazelnuts, mint, and goat cheese and toss to combine. Dress with an additional 1-2 tablespoons of dressing and toss to coat. Season to taste with salt and pepper.
• Serve the salad with the remaining dressing alongside.
• Enjoy!

FARRO, APPLE AND PECAN SALAD

Steps:

• Soak farro in cold water for 20 minutes; drain well.
• Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.
• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.
• Transfer apple mixture to bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.

CHARLIE BIRD'S FARRO SALAD

Steps:

• In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
• In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.