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Farro Salad from overhead close up

Farro Salad

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 cups 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

Description

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.


Scale

Ingredients

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


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add in apples, celery, walnuts, cranberries (or cherries) and serve warm, or chill up to 12 hours before serving.

Notes

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.


Nutrition

  • Serving Size: 1 cup
  • Calories: 296
  • Sugar: 10 g
  • Fat: 14 g
  • Saturated Fat: 1 g
  • Carbohydrates: 41
  • Fiber: 6 g
  • Protein: 6 g

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