This autumn Farro Arugula Salad, filled with sliced apples, toasty walnuts, creamy feta and a delicious honey mustard dressing, will give you a blast of flavors and textures you’ll love. An easy vegetarian entree or side that can be made ahead and is delicious served cold or at room temperature.
A Fabulous Fall Salad
There is a much-loved farro salad that originated from Charlie Bird restaurant in New York which Ina Garten and New York Times helped make famous. Many variations of the recipe have been written but the same principles and techniques remain. Mainly, the farro is cooked with apple cider in addition to water. This gives the farro a savory-sweet flavor that is very unique and very delicious.
The beauty of the original Charlie Bird farro salad recipe is that once your farro is cooked, the salad can be tweaked a thousand ways to your liking. During spring and summer, I stick to the original recipe which includes cherry tomatoes and radishes. Sometimes I’ll also add fresh corn kernels, bell peppers, or thinly sliced sugar snap peas—so good.
As the chilly nights begin and we start to crave cozier foods, I go for this favorite combination of apples, feta cheese, and toasty walnuts. Fresh herbs, and a citrus-heavy dressing help keep the salad bright and invigorating.
The salad is excellent served at room temperature and is just as good cold. Best of all, much of it can be prepared ahead of time making it a wonderful dish for entertaining or for the holiday season. You’re going to love it.
Farro – A Powerhouse Ingredient
Google farro and you will see it described over and over as “a deliciously chewy and nutty grain”. That’s because it truly is! Aside from being delicious, farro is a nutrient-rich ancient wheat grain that is an excellent source of protein, fibre, and nutrients like magnesium, B vitamins, and iron. This makes it a wonderful plant-based food to incorporate in our diets.
Farro is not gluten free but has less gluten than other more modern refined wheat grains, so some with gluten sensitivities may be able to tolerate it.
Similar in appearance to barley or spelt, farro has been a staple in many European countries, Italy especially, for many decades but only in the last few years has it been gaining popularity in North America. If it’s not yet a staple in your pantry, it should be. It’s a very filling, healthy grain and perfect for dishes like this farrotto, or for adding to salads, soups or casseroles.
Important to note, farro comes in different varieties that will affect the cooking time; whole grain, semi-pearled, and pearled.
- Whole-Grain Farro: Has more texture and chew but will need the longest cooking time because the grain is left intact. Soaking the whole grains will achieve a faster cooking time.
- Semi-Pearled Farro: Half of the grain remains intact so it has a reduced cooking time.
- Pearled Farro: This is the most common variety found in North American supermarkets and has the quickest cooking time. Despite all of the bran and outer husk being removed, pearled farro still contains some fibre.
For this recipe, we are using pearled farro which takes about 25-30 minutes to cook. If the front of the package doesn’t clearly indicate which farro it is, check if the cooking time indicates 30 minutes or under. Semi-pearled farro will work for this recipe but may take a little longer to cook.
Ingredient Notes
- Farro – I love using farro as a grain because it is nutrient-rich, filling, and so delicious. Farro cooks in less time than brown rice and has a wonderful nutty flavor with a tender, yet chewy texture. I recommend making a large batch and freezing it so you can make a nutritious side dish in a flash.
- Apple cider – To cook the farro you will need some apple cider, NOT apple cider vinegar which is a common mistake many people have made (moi included). The farro is cooked with 1 cup apple cider and 2 cups water. If you don’t have fresh apple cider available, use equal parts chicken broth and water, or all water.
- Arugula – The peppery bite of arugula goes really well with all the other assertive flavors in the salad.
- Apple – I like to use Honeycrisp apples which are perfectly tangy-sweet and will not brown too quickly but any sour-sweet apple will work just great.
- Medjool dates – Chewy, sweet dates are a delicious, and super healthy addition to this salad. Dates are packed with calcium, amino acids, iron, and vitamins.
- Shallot – For more aromatic flavors we add a diced shallot to the dressing.
- Walnuts – I love a crunchy component in salads and walnuts are also really good for you. Pecans, pistachios, Marcona almonds (or regular almonds) would also be great. If nut allergies are a concern, you can omit them or use toasted pepitas.
- Cheese – The original Charlie Bird salad adds shaved parmesan cheese. I like it just as much with creamy feta which is what I use here. Goat cheese would also be great.
- Fresh parsley and/or mint – Fresh herbs add a nice refreshing component.
- Honey-mustard dressing – A pretty classic dressing but we go a little heavy on the lemon juice and vinegar to keep the nutty farro tasting nice and bright.
Variations And Substitutions
Add dried fruit —> Chopped dried apricots, golden raisins, dried cherries, or dried figs would be great in this salad.
I need some protein —> To make it a complete meal, add shredded rotisserie chicken, sauteed chicken sausage, crispy tofu, or canned chickpeas.
Make it vegan —> This farro salad is vegan without the addition of cheese. Use a vegan feta cheese or stir in 3 tablespoons nutritional yeast.
I need more vegetables —> Add roasted cauliflower florets, roasted sweet potato cubes, or delicata squash.
Make it gluten-free —> Brown rice or a wild rice blend would make great gluten-free grains for this recipe.
I don’t like arugula —> Use spinach or Lacinto kale – just as good!
How To Cook Farro
Farro is cooked very similar to brown rice. Soaking farro is not required but if you are using whole farro it is recommended to cut down on the cooking time. Farro can be cooked exactly the same way as pasta by cooking it in a large pot of boiling water. However, for this recipe, we are flavoring the farro as it cooks with apple cider (or broth) so we cannot use that method.
To be honest, even if I’m cooking the farro with just water, I prefer to cook it with a measured amount of water, as opposed to a large pot of boiling water. To me, it feels like a more accurate method.
Here’s how to cook 1 cup of farro:
- Rinse the farro well. Using a large sieve, rinse farro under cold running water.
- Place the drained farro into a medium pot.
- Add 3 cups of liquid. For this recipe, we are using 2 1/2 cups water and 1/2 cup apple cider. If you don’t have fresh apple cider available, use equal parts chicken (or vegetable) broth and water, or all water.
- Season with 1/2 teaspoon salt.
- Cook the farro. Bring to a boil, then lower to a simmer. Cook, uncovered, stirring occasionally for about 30 minutes. Once farro is tender, drain off any excess liquid.
- Spread the drained farro on a sheet pan. To use the farro in a salad, it is best to let it cool and dry a little. Spread it out on a sheet pan and pat dry with a paper towel, if necessary.
Tip: Cook a large batch of farro and keep in the fridge or freezer to use throughout the week or when needed.
How To Make Farro And Arugula Salad
For this recipe, we are using pearled farro which takes about 25-30 minutes to cook. If the front of the package doesn’t clearly state which farro it is, check if the cooking time indicates 30 minutes or under. Semi-pearled farro will work for this recipe but may take a little longer to cook.
Once you have cooked the farro, this salad comes together very quickly.
Rinse the farro well. Using a large sieve, rinse farro under cold running water.
Place the drained farro into a medium pot. Add 3 cups of liquid. For this recipe, we are using 2 cups water and 1 cup apple cider. If you don’t have fresh apple cider available, use equal parts chicken (or vegetable) broth and water, or all water.
Cook the farro. Bring to a boil, then lower to a simmer. Cook, uncovered, stirring occasionally for about 30 minutes. Once farro is tender, drain off any excess liquid.
Spread the drained farro on a sheet pan. To use the farro in a salad, it is best to let it cool and dry a little. Spread it out on a sheet pan and pat dry with a paper towel, if necessary.
Make the dressing. While the farro is cooking, make the dressing. In a small jar or bowl, combine dressing ingredients and whisk until well emulsified.
Transfer farro to a mixing bowl, then drizzle with some dressing. Toss to coat.
Assemble and serve the salad. To the farro bowl, add the apple slices, arugula, herbs, walnuts, half of the feta and most of the remaining dressing. Toss gently to combine. Taste and season with salt and pepper, then drizzle with additional dressing, if needed.
Serve. Spoon farro mixture onto a large platter and sprinkle with remaining feta cheese and herbs. Enjoy!
Tips
Make the farro ahead – Having the farro cooked ahead means you can assemble this salad in minutes. Make and chill the farro up to 5 days ahead, then bring to room temperature before using.
Toast the walnuts. If possible, toast the walnuts in a skillet or in the oven. This will enhance their flavor and make them crunchier.
Make the dressing ahead. The dressing can also be made in advance and will keep fresh for up to 4 days, refrigerated. I like to store it in a jar with a lid, and simply shake before using.
Refresh the salad. Grain salads have a way of getting slightly dull and muted as they sit. If the dressed salad has been sitting in the fridge for more than 24 hours, refresh it with a little more lemon juice and olive oil.
What To Serve With Farro Arugula Salad
This hearty farro salad can be enjoyed on its own for lunch, or as a healthy side dish. Here are a few of my favorite pairings:
- Burgers: Try the farro salad with these light and delicious turkey zucchini burgers.
- Beaked salmon: For a healthy complete meal, serve the farro salad with a side of this delicious baked salmon.
- Kebabs: We love to serve this farro salad with beef or salmon kebabs – delish!
- Roasted or grilled Chicken: This grilled chicken is fabulous alongside the farro salad, ditto for this roasted chicken.
- Thanksgiving turkey: This is a gorgeous hearty salad to serve alongside your Thanksgiving turkey or roast meat.
- Grilled vegetables: Make it a vegetarian meal with a platter of grilled vegetables.
Make-Ahead and Storage Tips
- Make-Ahead. Cook the farro up to 2 days in advance and refrigerate until ready to use. You can also mix the dressing 3 days ahead.
- Store. Refrigerate leftover farro salad in an airtight container for up to 4 days. The arugula will wilt so if possible save some for adding later.
- To serve leftovers – Salad leftovers are delicious cold from the fridge, or if you prefer it at room temperature, remove the salad from the fridge 30 to 60 minutes before eating.
More Delicious Fall Salad Recipes To Try
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Farro Arugula Salad
Ingredients
For The Farro
- 1 cup pearled farro, rinsed (see notes)
- 1 cup apple cider – NOT apple cider vinegar
- 2 cups water
- 2 bay leaves
- 1 teaspoon kosher salt
For The Dressing
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon Mustard
- 1 small shallot, diced
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- freshly ground black pepper, to taste
- 1/3 cup olive oil
For The Salad
- 3 cups baby arugula
- 1 tart-sweet apple such as Honeycrisp or Ginger Gold, thinly sliced or diced
- 1/2 cup toasted walnuts, roughly chopped
- 1/2 cup lightly packed fresh parsley, or mint or basil or a combination, roughly chopped
- 3 ounces feta cheese, crumbled (3/4 cup)
Instructions
- Place the rinsed farro, apple cider, water, bay leaves, and salt in a medium saucepan set over medium-high heat. Bring to a boil then lower to a simmer. Cook, uncovered, stirring occasionally for 25 to 30 minutes. Once farro is tender, discard the bay leaves and drain any excess liquid.
- Spread the drained farro on a sheet pan and pat dry with a paper towel, if necessary. Set aside to cool.
- While the farro is cooking, make the dressing. In a small jar or bowl, combine lemon juice, vinegar, mustard, shallot, honey, salt and pepper. Slowly whisk in the olive oil until dressing is emulsified.
- In a large mixing bowl, toss the cooled farro with a few tablespoons of dressing. Add the arugula, apple slices, walnuts, herbs (hold back a few tablespoons for garnish), half of the feta and most of the remaining dressing. Toss gently to combine. Taste and season with salt and pepper, then drizzle with additional dressing, if needed.
- Spoon farro mixture onto a large platter and sprinkle with remaining feta cheese and chopped herbs. Enjoy!
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