Farro Salad Recipe

Cook the farro

Rinse 1 cup pearled farro under cold water. In a medium saucepan combine rinsed farro, 2.5 cups water and 1/2 tsp fine sea salt. Bring to a boil over high heat, then reduce to a simmer, cover and cook until tender but still slightly chewy, 20–25 minutes. If water is absorbed and farro is still firm, add up to 2–4 tbsp water and continue cooking until done. Drain any excess water and spread farro on a tray to cool slightly for 10 minutes. Fluff with a fork and cool to near room temperature before assembling salad.

While farro cooks, prepare produce. Core and thinly slice or julienne 1 Granny Smith apple; toss the slices in a small bowl with a squeeze of lemon (if desired) to prevent browning. Peel and dice 1 medium cooked red beet into 1/4-inch pieces. Mince 1 shallot finely. Trim, wash and dry 4 cups arugula; chop 2 tbsp parsley if using. Set all aside.

Make the dressing

In a small bowl or jar combine 3 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp fresh lemon juice, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk while slowly streaming in 3 tbsp extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning — add more salt or a pinch of sugar or honey if too sharp.

Toast 1/4 cup pepitas in a dry skillet over medium heat for 3–5 minutes, shaking the pan until they puff slightly and become fragrant. Watch closely to avoid burning. Remove from heat and let cool.

In a large bowl combine the cooled farro with the minced shallot and diced cooked beet. Add the arugula and apple slices. Drizzle about half of the apple cider vinaigrette over the mixture and toss gently to combine. Taste and add more dressing as desired (typically all of the dressing for a well-coated salad).

Fold in toasted pepitas and chopped parsley. Sprinkle crumbled goat cheese or feta over the top if using. Season with additional salt and freshly ground pepper to taste.

Transfer to a serving bowl or platter and serve immediately at room temperature, or chill for 15–20 minutes if you prefer a cooler salad. Leftovers keep covered in the refrigerator for up to 2 days; reserve extra dressing separately to refresh before serving.