Description

This fresh and hearty farro salad features arugula, radicchio, apples, dates, walnuts, and pecorino cheese tossed in a tangy apple cider vinaigrette. Perfect for a light lunch or vibrant side dish.

Ingredients

3 cups cooked farro (from 1 cup dry)

1 cup arugula

1 cup sliced radicchio

1 medium apple, thinly sliced

3 Medjool dates, pitted and chopped

1/2 cup finely chopped fresh parsley

1/2 cup chopped walnuts

1/2 cup shaved pecorino cheese

1 tablespoon fresh thyme leaves

1/4 teaspoon sea salt

Freshly ground black pepper, to taste

For the Apple Cider Vinegar Dressing:

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon maple syrup or honey

1/3 cup olive oil

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Instructions

1. In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, maple syrup or honey, and olive oil until well combined. Set aside.

2. In a large mixing bowl, combine the cooked farro, arugula, radicchio, apple slices, chopped dates, parsley, walnuts, shaved cheese, and thyme leaves.

3. Pour half of the dressing over the salad. Add the sea salt and a few grinds of black pepper.

4. Toss everything together until evenly coated. Taste and adjust seasoning or add more dressing if desired.

5. Serve immediately or chill for up to a few hours before serving.

Notes

You can prepare the farro a day in advance and refrigerate. Add protein like grilled chicken or chickpeas for a heartier meal.