Best Farro Salad
If you’re looking for a hearty and tasty Farro Salad then this recipe is for you! This Farro salad is the perfect combination of sweet, salty, chewy and crunchy! Enjoy this salad as a lunch, a side or an appetizer!
What is farro and how do you eat it?
Farro is a nutrient-rich ancient whole grain wheat that has a nutty, and slightly chewy texture when cooked. One half-cup serving of farro contains 6 grams of fibre.
Farro can be used as a substitute in recipes like Quinoa salads, or whole-grain rice dishes. Because of its soft, chewy and nutty texture, Farro pairs well with nuts, mustard greens, (like kale and Brussels sprouts) and cheeses.
This recipe for The Best Farro Salad has a combination of crunchy, chewy, sweet, and salty ingredients for the perfect balance of flavour. This Farro Salad can be enjoyed in the Summer or Fall with in-season produce like Apples and Brussels Sprouts.
This salad can also be made vegan by simply omitting the parmesan cheese, or using a vegan-friendly cheese option as a substitution.
Why you’ll love Farro Salad
- Rich and hearty. Farro is a really hearty whole-grain that will keep you feeling full and satisfied. This makes the salad perfect to enjoy as a healthy lunch or as a side for dinner.
- Only 8 ingredients. The salad itself is made with 8 simple ingredients that are made to pair perfectly with each other.
- Prep it in advance. This recipe can be prepared in advance for meal prep and stores well in the fridge for days. (*Just omit the apples and add them in when you serve.)
Farro Salad Recipe Ingredients
- Vegetable stock: This is used to good the farro. When you cook farro in stock rather than water, it absorbs the falvour and becomes much tastier. This will make the entire salad more flavourful.
- Farro: the star ingredient of this recipe! Farro does contain gluten in it, so if you prefer to make this salad gluten-free or just want to make it but you don’t have farro, you could also use quinoa.
- Brussels sprouts: These get shaved or shredded and added to the salad raw. The texture stands up well paired with the farro.
- Apple: I like to uses granny smith apples for their slightly tart flavour and crispness.
- Parmesan cheese: this is probably one of my favourite ingredients to pair with farro. The nuttiness of the cheese goes really well with the nuttiness of the farro.
- Pecans: for something crunchy. You could also use walnuts here.
- Golden Raisins: These add a sweet and chewy element to the salad. You could also substitute these with regular raisins or dried cranberries.
- Parsley: Fresh parsley helps to brighten up and add some light freshness to all the denser ingredients in the salad.
How to make Farro Salad
This Farro Salad is super easy to make! First, you need to cook the farro, and then chop/slice/cut up all the other ingredients and add everything to a large mixing bowl.
Next, toss it together with some homemade honey dijon dressing. Taste and adjust seasoning as needed. (You can add more dressing if you like, or season with salt and pepper if needed.)
Farro Salad Recipe Substitutions
This recipe is versatile and can have a variety of substitutions if needed:
- Farro: sub quinoa or brown rice for a gluten-free option
- Brussels Sprouts: sub kale or thinly sliced broccoli
- Golden raisins: sub dried cherries or cranberries
- Parmesan cheese: sub crumbled goat cheese, feta or pecorino
Tips for the Best Ever Farro Salad
- Cook the Farro in vegetable broth. This infuses the farro with more flavour and will give you a much tastier salad.
- Shave the brussels sprouts thinley. Uncooked brussels sprouts can be quite stalky and hard, so make sure to shave them thinley. I like to use a mandolin for this.
- Add more dressing as needed. Depending on your personal taste you may enjoy your salad with more or less salad dressing. Start with less and more as needed. Reserve any leftover dressing in the fridge.
How to Store Farro Salad
Store the leftover salad in the fridge for up to 3 days if dressed. If prepping this salad in advance, it’s best to store the salad and the dressing separately. You can also leave out the apples to prevent them from browning and add them in when you are ready to serve.
More salad recipes to try
- Thai Crunch Salad
- Kale Caesar Salad
- Farro Salad with Halloumi
- Southwest Quinoa Salad
- Quinoa Kale Salad With Sweet Potato
If you tried this Farro Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Cook
- Cuisine: American
- Diet: Vegetarian
This Farro salad is nutty, hearty, and delicious as a side, appetizer or lunch!
- 3 cups vegetable stock
- 1 cup farro
- 1 cup shaved Brussels sprouts* (see note)
- 1 apple, chopped
- 1/3 cup Parmesan cheese shavings (or grated)
- 1/4 cup chopped pecans
- 1/4 cup golden raisins
- 1/4 cup parsley, chopped
Honey Dijon Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 small garlic clove, finely chopped
- 1 tbsp dijon mustard
- 1 tbsp honey
- pinch salt & pepper
- Cook the Farro: Cook the farro in the stock according to package directions. Remove from heat and drain off any remaining stock. Set aside and let cool.
- Make the dressing: Mix the dressing ingredients together in a small bowl or jar.
- Assemble the salad: Mix the Farro and the remaining salad ingredients together in a large mixing bowl. Top with 1/2 the salad dressing, mix and taste. Add more dressing if desired. (You may want to use all the dressing or just some of it on the salad.)
- Season with salt and pepper if needed.
You can buy pre-shaved Brussels Spouts at the grocery store, or use a mandolin or attachment on your food processor to shave them at home.
Cook the Farro in vegetable broth. This infuses the farro with more flavour and will give you a much tastier salad.
Add more dressing as needed. Depending on your personal taste you may enjoy your salad with more or less salad dressing. Start with less and more as needed. Reserve any leftover dressing in the fridge.
- Serving Size: 1/6th recipe
- Calories: 175
- Sugar: 10g
- Fat: 9g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
Keywords: How to make a farro salad, healthy farro salad recipe
Lovely recipe! Thx so much! Jessica.
You’re welcome Sharmeen! Happy you enjoyed!
Absolutely wonderful recipe, perfectly balanced and a great side dish for fish IMO.
Thanks Andrew! happy you loved it 🙂