Farro Salad with Apples & Dates
Farro Salad with Apples & Dates offers a creative twist on a timeless grain salad, blending wholesome ingredients into a dish that feels both comforting and refreshing. The combination of nutty farro, crisp apples, and sweet dates creates a satisfying interplay of textures and natural flavors that captivate the palate.
Equipment
- Large pot To cook farro
- Dry skillet To toast walnuts
- Large Bowl To toss the salad
- Whisk or fork To emulsify the dressing
Ingredients
- 1 cup pearled farro rinsed
- 2 fresh apples diced
- 6 Medjool dates pitted and chopped
- ½ cup toasted walnuts lightly toasted
- 3 tablespoons apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley chopped
Instructions
- Rinse the farro and simmer it in salted water until tender but still chewy, about 20–25 minutes. Drain and rinse under cold water to stop cooking and cool the grain.
- Whisk apple cider vinegar, olive oil, honey, salt, and pepper until emulsified. This well-balanced vinaigrette brightens the salad and complements the natural sweetness.
- Dice apples and pit the dates, cutting them into uniform pieces for consistent texture. Toast walnuts lightly in a dry skillet until fragrant to boost flavor and crunch.
- In a large bowl, toss the cooled farro with apples, dates, walnuts, and chopped parsley. Pour the dressing over and toss gently to coat everything evenly without bruising the fruit.
- Let the salad rest in the fridge for 30 minutes to allow flavors to meld or serve at room temperature for a bright, fresh bite.
Notes
- Cool the salad completely before storing in an airtight container to prevent sogginess.
- Refrigerate leftovers promptly and consume within 3 to 4 days.
- Reheat gently covered in the oven or microwave in short bursts.
- Freeze cooked farro separately for up to 2 months.
- To prevent apples from browning, toss them immediately in dressing or lemon juice.
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