Apple Almond Farro Salad

Apple Almond Farro Salad is a light yet hearty winter salad filled with whole grains, crisp apples, toasted almonds, and spinach.  All doused with a sweet-tart dressing this salad will be the star of the show.  

Apple Almond Farro Salad

This is one of the best grain salads for winter!  Hearty farro is the base with special add-ins like crisp apples, spinach, and toasted almonds.  The apples should be a little tart to give it some zip.  All this is mixed with a delicious dressing made with apple cider vinegar for fall tartness, and honey for a little sweetness.  The taste is out of this world.  It's a salad that you can snack on for days.

The whole dish comes together in no time, and it is very simple to make.  Use your favorite slightly tart apple.  I love Honeycrisp, but for this version I used a new apple I found that is pink on the inside!  It's called Lucy Rose apples.  They are crisp, light, pink, and flavorful.  If you can't find them, not to worry.  You can use your favorite apple.  Here are some good ones to pick from:  Envy, Pink Lady, Honeycrisp, Opal, SweeTango, Jazz, or Amborsia.

Enjoy!

What Ingredients do I need?

• pearled farro - I use this one

• sliced almonds

• olive oil

• apple cider vinegar

• honey

• Dijon mustard

• spinach

• apple - use your favorite tart/sweet apple

Substitutions and Variations

• Add in some chopped red onion for a more savory bite

• Add in some crumbled feta or goat cheese

• Use chopped fresh kale instead of spinach

• Try chopped pears instead of apples

• Switch up the grain from farro to barley, wheat berries, or quinoa

• Add in some herbs like basil or mint

Kitchen Tips and Notes

• The farro will need to cool so prepare this item first.  

• Look for "Pearled" farro - Pearled farro has had the outer layer of bran removed.  It will contain less fiber and nutrients, but cooks much more quickly.  I use this one.

• The salad will keep in the refrigerator for several days.  Since the farro will soak up the dressing you can add a little olive oil if it seems to dry and toss again.

• Great as a dinner side dish to grilled chicken, pork, or beef.  

• Perfect as a side salad for lunch with a grilled sandwich.

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Apple Almond Farro Salad

serves 4-6

1 cup pearled farro
2 heaping Tablespoons sliced almonds
1 Tablespoon extra virgin olive oil
1 Tablespoon apple cider vinegar
1 1/2 teaspoons honey
1 tsp. chopped fresh thyme
1/2 tsp. Dijon mustard
1/2 tsp salt
1/2 tsp pepper
2 cups spinach, chopped
1 medium/large Honeycrisp apple, cored, and chopped

In a large pot of salted boiling water, add the farro and cook for 20-25 minutes until tender.  Drain and set aside to cool.

Meanwhile, toast the sliced almonds in a dry skillet over medium heat, stirring for 2-3 minutes until fragrant.  

For the dressing, whisk together the olive oil, vinegar, honey, thyme, Dijon mustard, and salt & pepper.  

Combine farro, chopped spinach, apple, and almonds in a large bowl and toss.  Drizzle with dressing and toss to combine.  Serve.