Farro Salad made with apples, walnuts and sautéed leeks with a sweet and tart orange dressing with apple cider vinegar and La Tourangelle Walnut oil. This is great served warm or at room temperature, so it makes a great recipe for entertaining.
3 cups water
1 ½ cup pearled farro* See Ingredient Note
1 ¼ teaspoon salt
¼ cup plus 1 tablespoon La Tourangelle Walnut oil, divided
1 large leek, white and light green parts only, sliced and cleaned
Zest from 1 orange
½ cup freshly squeezed orange juice
1 tablespoon apple cider vinegar
1 tablespoon honey (or agave or maple syrup to make it vegan)
¼ teaspoon ground pepper
2 large apples, diced
¾ cup finely chopped celery stalks (preferably with leaves)
½ cup toasted chopped walnuts
1/3 cup dried cranberries or dried cherries
- Bring 3 cups water, farro and ½ teaspoon salt to a simmer over high heat. Cover, reduce heat to medium-low and simmer until the farro is tender, about 30 minutes. Drain well.
- Swirl 1 tablespoon oil in a large unheated skillet. Add leek and set over medium-high heat. Cook, stirring occasionally until the leeks are tender and just starting to brown, 4 to 5 minutes. Remove from the heat.
- Whisk orange zest, orange juice, cider vinegar honey, pepper, the remaining ¾ teaspoon salt and the remaining ¼ cup oil in a large bowl. Add the cooked farro and leeks and stir to coat.
- Add in apples, celery, walnuts, cranberries (or cherries) and serve warm, or chill up to 12 hours before serving.
Ingredient Note* Farro can be sold with the hull as whole farro or pearled (or semi-pearled), so you’ll want to make sure to check your packaging or the labels on the bulk bins for cooking instructions. For this Farro Salad I used pearled farro, and it cooks in 30 minutes. If you have whole farro, make note that you’ll have to soak it overnight.
- Serving Size: 1 cup
- Calories: 296
- Sugar: 10 g
- Fat: 14 g
- Saturated Fat: 1 g
- Carbohydrates: 41
- Fiber: 6 g
- Protein: 6 g