This autumn farro salad combines crisp Honeycrisp apples, sweet dates, toasted walnuts, fresh herbs, and peppery arugula with a tangy apple cider vinaigrette.
Autumn Farro Salad with Apple Cider Vinaigrette
Apples are one of my favorite fruits, and when autumn rolls around, I love finding new ways to work them into my cooking. Tossing crisp, sweet apples into a salad is one of my favorite ways to enjoy them, though my husband has always been a little skeptical of fruit in his greens. I'm slowly winning him over, one salad at a time!
This Autumn Farro Salad with Apple Cider Vinaigrette might just be the one that sealed the deal. With the first bite, he was sold on the savory-sweet combination of crisp Honeycrisp apples, soft, caramel-like Medjool dates, and toasted walnuts tossed with nutty farro, peppery arugula, and fresh herbs. The tangy apple cider vinaigrette brings everything together, balancing the natural sweetness of the fruit with just the right amount of brightness.
And can we talk about how beautiful this salad is? The ruby-red cabbage, fresh green arugula and parsley, golden-brown walnuts, and thin slices of apple create a gorgeous mix of autumn colors and textures. Every forkful offers something a little different — a crisp bite of apple, a chewy date, a nutty grain, and that bright, tangy dressing. It's fresh, satisfying, and full of the flavors I look forward to this time of year.
Whether you're serving it alongside a cozy fall dinner, bringing a little something special to the lunch table, or looking for a seasonal salad that feels as lovely as it tastes, this one deserves a spot on your autumn menu. And if you're serving it to someone who thinks fruit doesn't belong in a salad? Well, I might have a recipe that could change their mind.
Enjoy!
Ingredients
For Autumn Farro Salad
Farro — Nutty and pleasantly chewy, farro gives this salad a hearty foundation. One cup of dry farro yields approximately 2 cups cooked, depending on the variety.
Arugula — Adds a fresh, peppery bite that balances the sweetness of the fruit.
Red Cabbage — Thinly sliced for color, crunch, and a crisp, fresh contrast.
Honeycrisp Apple — Brings juicy sweetness and a satisfying crunch. Slice it thinly so it blends easily into each bite.
Medjool Dates — Naturally sweet and soft, dates add a rich, caramel-like note.
Fresh Parsley — Chopped parsley brightens the salad with a clean, herbaceous flavor.
Walnuts — Toasted walnuts add a warm, nutty flavor and a delicate crunch.
Fresh Thyme — A little fresh thyme lends an earthy, aromatic note that complements the apples and vinaigrette.
Kosher Salt and Freshly Ground Black Pepper — Enhance the flavors and bring everything together.
For Apple Cider Vinaigrette
Apple Cider Vinegar — Provides the bright, tangy backbone of the dressing.
Pure Maple Syrup or Honey — Softens the acidity with a touch of sweetness. Maple syrup is especially lovely here for its subtle autumn character.
Fresh Garlic — Finely grated garlic adds savory depth without leaving large pieces in the dressing.
Dijon Mustard — Helps bring the vinaigrette together while adding a gentle tang.
Extra-Virgin Olive Oil — Rounds out the vinegar and gives the dressing a smooth finish.
Kosher Salt and Freshly Ground Black Pepper — Finish the vinaigrette with balanced seasoning.
Equipment
Medium saucepan — For cooking the farro until tender and chewy.
Fine-mesh strainer — Helpful for rinsing the farro and draining excess cooking water.
Skillet — For toasting the walnuts until fragrant.
Small mixing bowl and whisk — To combine the apple cider vinaigrette.
Large salad bowl — Gives you plenty of room to toss the ingredients without crushing the greens.
Sharp chef's knife and cutting board — For slicing the apple, cabbage, dates, and fresh herbs.
My Go-To's
A quality chef's knife — Makes quick work of slicing apples and preparing fresh produce.
A sturdy stainless-steel saucepan — A kitchen essential for cooking grains, simmering sauces, and preparing everyday staples.
Let's Make It Together
Start by cooking your farro. Rinse 1 cup of dry farro, add it to a saucepan with 3 cups of water, and bring it to a boil. Lower the heat and simmer until tender but still chewy, following the package directions for your variety. Drain any excess water and let it cool completely before making the salad.
While the farro cooks, toast the walnuts in a dry skillet over medium-low heat for 3–5 minutes, stirring often until fragrant and lightly golden. Set them aside to cool.
For the dressing, whisk together the apple cider vinegar, maple syrup, garlic, Dijon mustard, salt, and pepper. Slowly whisk in the olive oil until everything comes together.
Now for the fun part! Add the cooled farro to a large bowl with the arugula, red cabbage, sliced apple, dates, parsley, toasted walnuts, and fresh thyme. Drizzle with about half the vinaigrette and toss gently. Add more dressing to your liking, give everything a final taste, and serve!
Perfecting the Cooking Process
The secret to a great farro salad is getting the texture right. Cook the farro until tender but still chewy, drain it thoroughly, and let it cool completely before adding the delicate greens and fresh apple. Toasting the walnuts brings out their natural nuttiness, while adding the vinaigrette gradually lets you control the balance of tangy, sweet, and savory flavors without overdressing the salad.
Add Your Touch
One of the things I love about a grain salad is how easily it adapts to what's in your kitchen. Try a crisp Pink Lady apple in place of Honeycrisp, swap pecans for the walnuts, or add a little extra parsley for a brighter herbal note. If you prefer a slightly sweeter dressing, add a small drizzle of maple syrup. You can also serve the salad over additional arugula for a lighter, greens-forward presentation. Keep the balance of crisp, chewy, sweet, and tangy flavors, and make it your own.
SET THE MOOD
A
good meal deserves a great setting. Here
are a few ways to set the mood when serving this dish.
If you're enjoying the fresh flavors of the season, keep the autumn inspiration going with more recipes from A Slice of Southern. Pair this salad with a cozy main dish, explore another seasonal favorite, or browse the blog for easy recipes that bring a little something special to the everyday table.
More from A Slice of Southern:
Greek Beef Meatballs (Keftedes)
Farmstand Corn & Orzo Salad with Arugula
One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes
Here's to savoring the season, one delicious bite at a time!
Before You Start
Can I make this farro salad ahead of time?Yes! Cook and cool the farro, toast the walnuts, and prepare the vinaigrette up to a day ahead. Store each component separately in the refrigerator or pantry as appropriate. Slice the apple and assemble the salad shortly before serving for the freshest texture.
What kind of farro should I use?
Pearled farro is a convenient option because it cooks relatively quickly. Semi-pearled and whole farro also work, but require longer cooking times. Follow the package directions and cook until the grains are tender with a pleasant chew.
Can I use a different apple?
Absolutely. Honeycrisp is a great choice for its crisp texture and sweet-tart flavor, but Pink Lady or another firm, crisp apple will also work well.
Can I substitute the walnuts?
Yes. Pecans make a lovely alternative, bringing a slightly sweeter, buttery flavor. Toast them just as you would the walnuts.
How should I store leftovers?
Store leftover dressed salad in an airtight container in the refrigerator and enjoy within 1–2 days for the best texture. The arugula will soften over time. If preparing ahead, keep the dressing separate and toss just before serving.
What can I serve with autumn farro salad?
This salad pairs beautifully with roasted chicken, grilled pork tenderloin, or roasted seasonal vegetables. It also makes a satisfying light lunch served on its own or with a slice of crusty bread.
Can I use honey instead of maple syrup?
Yes. Either works well in the apple cider vinaigrette. Maple syrup adds a subtle autumn note, while honey provides a familiar floral sweetness.
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