Autumn Farro Salad with Apple Cider Vinaigrette

 

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.

Greek Beef Meatballs (Keftedes)

 

These Greek Beef Meatballs, or Keftedes, are tender, flavorful, and packed with fresh mint, herbs, lemon, and warm Mediterranean spices. Serve them with tzatziki, warm pita, Greek-style salad, and rice for an easy, satisfying dinner.

Greek Beef Meatballs (Keftedes)

I've always loved the bright, fresh flavors of Greek cooking—the fresh herbs, lemon, garlic, olive oil, and all those little extras that make a simple meal feel anything but ordinary.

These Greek Beef Meatballs, known as Keftedes, are tender and flavorful with fresh mint and parsley, a little oregano, warm spices, and plenty of lemon. They're lightly coated in flour and pan-fried until beautifully golden on the outside while staying juicy and tender inside.

I served ours with warm pita, tzatziki, and a simple tomato, cucumber, and feta salad tossed with olive oil and red wine vinegar. And because I live with a certain rice fiend, there was naturally a generous scoop of fluffy white rice on the platter too!

It's the kind of dinner that feels a little special without being complicated—and that's exactly my kind of meal.

Enjoy!

-- Ingredients 

• Ground beef — I like 80/20 or 85/15 for flavorful, juicy meatballs.
• Sturdy white or rustic bread — Soaked in a little milk, it gives the meatballs a tender texture.
• Milk — Softens the bread and helps keep the meatballs moist.
• Onion — Grating the onion distributes it throughout the mixture, while squeezing out the excess moisture keeps the meatballs from becoming wet.
• Garlic — Three cloves give the meatballs a nice savory punch.
• Fresh mint — One of the flavors that really makes these feel like Keftedes.
• Fresh parsley — Adds freshness and color.
• Dried oregano — Brings that familiar Greek flavor.
• Ground coriander & cumin — Just a touch of each adds warm, savory depth without overpowering the fresh herbs.
• Lemon zest — Brightens everything up and ties all the flavors together.
• Egg — Helps bind the mixture.
• Kosher salt & black pepper — Essential for bringing all those flavors together.
• All-purpose flour — For a light coating before frying.
• Olive oil — For pan-frying the meatballs until golden.

For Serving

• Tzatziki — Homemade or your favorite store-bought version.
• Warm pita bread — Perfect for scooping up meatballs and all those fresh flavors.
• Tomato, cucumber & feta salad — A simple side dressed with olive oil and red wine vinegar.
• Cooked white rice — Completely optional... unless you happen to live with a rice fiend. 
• Lemon wedges — A squeeze of fresh lemon right before eating is the perfect finishing touch.

-- Equipment

• Large mixing bowl
• Large skillet
• Box grater
• Measuring spoons
• Small baking sheet or platter for the shaped meatballs
• Paper towels for draining

My go-to's: A sturdy box grater makes quick work of the onion, and a large heavy-bottomed skillet gives the meatballs plenty of room to brown evenly.

-- Let's Make It Together

Start by soaking the bread in a little milk for about five minutes. Give it a good squeeze to remove the extra milk, then crumble it into a large bowl.

Add the beef, grated and squeezed onion, garlic, egg, fresh herbs, spices, lemon zest, salt, and pepper. Get in there with your hands and gently mix everything together until just combined. Don't overwork it—we want tender meatballs, not tough ones.

Cover the bowl and let the mixture chill in the refrigerator for about 20–30 minutes. This makes it easier to shape.

When you're ready, form the mixture into small oval-shaped meatballs. I like them a little football-shaped rather than perfectly round. Give each one a light coating of flour, shaking off any excess.

Heat about ¼ inch of olive oil in a large skillet over medium heat. Cook the meatballs in batches so you don't crowd the pan, turning them gently as they cook until they're deeply golden and cooked through.

Drain them briefly on paper towels, then get them onto a platter while they're still warm.

Now comes the fun part—serve them up with warm pita, tzatziki, that simple tomato-cucumber-feta salad, lemon wedges, and rice if you like.

-- Perfecting the Cooking Process

The biggest thing to remember with Keftedes is don't overwork the meat mixture. Once everything is combined, stop mixing. The bread, egg, and little bit of extra fat from the beef will give you beautifully tender meatballs, while the flour coating and hot olive oil create that gorgeous golden crust. And don't rush the browning—those deeply golden edges are where so much of the flavor comes from.

-- Add Your Touch

These are delicious just as they are, but you can easily make the meal your own.

• Add a little extra fresh mint for an even brighter herb flavor.
• Serve them tucked into warm pita with tzatziki for a Greek-inspired sandwich.
• Add a few Kalamata olives to the platter.
• Swap the rice for roasted potatoes or warm flatbread.
• Add a sprinkle of crumbled feta right over the meatballs before serving.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal.  Here are a few simple ways to set the mood when serving this dish.

A Little Dinner Inspiration

I love meals like this because you can put everything in the middle of the table and let everyone make their plate exactly how they like it.

Pile the meatballs onto warm pita. Add a spoonful of tzatziki. Grab some of that crisp cucumber and juicy tomato salad. And if you're like my husband, don't forget the rice!

It's relaxed, colorful, and full of those fresh Greek-inspired flavors that make dinner feel special without requiring a lot of fuss.

These Greek Beef Meatballs have quickly become one of those dinners I know I'll make again.

They're simple enough for a weeknight but special enough to put on the table when you're having friends over. And I love that most of the work can be done ahead, leaving you with nothing more complicated than shaping and frying the meatballs when dinner time rolls around.

Add some warm pita, creamy tzatziki, a fresh salad, and maybe a little rice if you're feeding a certain rice-loving husband, and you've got a meal that feels generous, relaxed, and meant to be shared.

Sometimes that's the best kind of dinner.

Try some of my other easy weeknight dinners:

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

Sheet Pan Gnocchi with Roasted Peppers & Basil

Easy Cajun Chicken Bowl for Two

Before You Start

Can I make the meatball mixture ahead of time?
Yes. You can prepare the mixture, cover it well, and refrigerate it until you're ready to shape and cook the meatballs.

Why do you grate the onion instead of chopping it?
Grated onion blends evenly into the meat mixture and gives you little pockets of onion flavor throughout the meatballs. Just be sure to squeeze out the excess moisture before adding it.

Can I use ground beef with a different fat percentage?
You can, but I prefer 80/20 or 85/15 because the extra fat helps keep the meatballs juicy and flavorful.

Do I have to serve these with rice?
Absolutely not! Rice is completely optional. Warm pita, tzatziki, salad, and lemon make a wonderful meal on their own. In my house, however, rice is apparently mandatory!

What should I serve with Greek meatballs?
Tzatziki, warm pita, a simple tomato-cucumber-feta salad, lemon wedges, olives, and rice are all delicious choices.

Mediterranean Quinoa Salad (Fresh & Flavorful)

 

This Mediterranean Quinoa Salad is fresh, colorful, and full of bright flavor. Made with crisp vegetables, chickpeas, quinoa, and a lemon herb dressing, it’s the perfect healthy summer salad for meal prep, cookouts, or easy lunches.

Mediterranean Quinoa Salad (Fresh & Flavorful)

This is the kind of salad that disappears fast at summer gatherings.

It’s bright, colorful, fresh, and somehow manages to feel both light and satisfying at the same time. The quinoa gives it heartiness, the vegetables keep it crisp and refreshing, and the lemon herb dressing pulls everything together with bold fresh flavor.

I especially love this recipe because it works for almost everything—meal prep lunches, backyard dinners, cookouts, or as an easy side dish alongside grilled chicken or kabobs. It’s one of those versatile recipes that tastes even better after it sits for a little while, making it perfect for warm weather entertaining.

Enjoy!

Ingredients

• Quinoa — adds protein, texture, and makes the salad extra satisfying
• Red bell pepper — brings sweetness and beautiful color
• English cucumber — crisp, refreshing, and perfect for summer salads
• Grape tomatoes — juicy bursts of freshness throughout the salad
• Red onion — adds sharpness and balance
• Chickpeas — hearty, filling, and packed with texture
• Olive oil — forms the rich base of the dressing
• Fresh lemon juice — keeps everything bright and fresh
• Red wine vinegar — adds tang and depth
• Fresh parsley — gives the salad a vibrant Mediterranean flavor
• Garlic — adds bold savory flavor to the dressing
• Salt — helps bring all the flavors together

Equipment

• Medium saucepan
• Fine mesh strainer
• Large mixing bowl
• Cutting board and knife
• Small whisk or fork for dressing

My Go-To Tools

• Fine Mesh Strainer — perfect for rinsing quinoa well
• Large Glass Mixing Bowl — makes tossing salads easier without crushing ingredients

-- Let’s Make It Together

Rinse the quinoa well and cook according to package directions. Let cool slightly while preparing the vegetables.

Dice the bell pepper, cucumber, and red onion, then halve the tomatoes.

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, parsley, garlic, and salt.

Add the quinoa, vegetables, and chickpeas to a large bowl. Pour over the dressing and toss until everything is evenly coated.

Serve immediately or chill for a bit to let the flavors blend together.

-- Perfecting the Cooking Process

The biggest key to great quinoa salad is texture. Rinsing the quinoa well removes bitterness, while allowing it to cool slightly before mixing helps keep the vegetables crisp and fresh instead of softening them.

-- Add Your Touch

This salad is incredibly flexible depending on the season or what you have in the fridge.

Add feta cheese for a creamy salty bite, avocado for richness, or grilled chicken for extra protein. Fresh herbs like basil or dill also work beautifully if you want to change the flavor profile slightly.

Set the Mood 

A good meal deserves a great setting. Here are a few easy ways to set the mood when serving this dish.

If you’re building an easy summer menu, these recipes pair perfectly with this Mediterranean quinoa salad:

• Chili-Lime Chicken Kabobs — bold, smoky, and fresh off the grill
• Easy Greek-Style Turkey Burgers — Quick and easy and bursting with flavor
• Flank Steak with Chimichurri Sauce — zesty topped tender grilled steak
• Gaucho Beef Kabobs — easy, flavorful, and packed with Latin flavors

Whether you’re meal prepping lunches for the week or planning a backyard dinner with friends, this salad is one of those fresh summer recipes you’ll come back to again and again.

Before You Start 

Do I need to rinse quinoa first?
Yes. Rinsing removes the natural coating that can taste bitter.

Can I make this ahead of time?
Absolutely. This salad tastes even better after chilling for a few hours.

How long does it keep?
Stored in an airtight container, it keeps well for 3–4 days in the refrigerator.

Can I add protein?
Yes. Grilled chicken, shrimp, or salmon work wonderfully.

Can I serve this warm?
You can, but it’s best slightly chilled or at room temperature for the freshest flavor.

 

 

Orange Wild Rice Salad with Carrots & Parsley (A Fresh Winter Side Dish)

Bright, fluffy wild rice tossed with juicy oranges, shredded carrots, fresh parsley, and onion. This easy seasonal side dish is perfect for winter and early spring meals.

Orange Wild Rice Salad with Carrots & Parsley 

(A Fresh Winter Side Dish)

When oranges are at their peak, sweet and juicy and practically begging to be used for more than just snacking, I love finding simple ways to bring them into everyday meals. This orange wild rice salad is one of those quiet little side dishes that ends up stealing the spotlight.

It’s hearty from the wild rice, colorful from the carrots and parsley, and finished with fresh orange segments that wake everything up. It works just as well alongside roasted chicken or pork as it does on a holiday table, and it feels special without being complicated.

This is a great side dish when you want something wholesome and bright with little fuss.  What better way to use up the abundance of oranges that are available right now.

Enjoy!

Ingredients 

• Wild rice blend - this is a good one
• Fresh navel oranges
• Shredded carrots
• Yellow or white onion
• Fresh parsley
• Olive oil
• Salt
• Black pepper
• Optional: extra orange juice for finishing

-- Let’s Make It Together

Let’s walk through this step-by-step — it comes together easily once everything is prepped.

Cook the Rice
Cook your wild rice blend according to package directions until tender. Fluff and let it cool slightly.

Prepare the Oranges
Supreme the oranges and cut into bite-size pieces. Reserve any juice.

Sauté the Onion
Heat olive oil in a skillet. Sauté chopped onion until soft and lightly golden.

Combine
In a large bowl, add cooked rice, sautéed onion, shredded carrots, orange segments, and parsley.

Season & Toss
Season with salt and pepper. Toss gently. Add a splash of reserved orange juice if desired.

Serve
Taste, adjust seasoning, and serve warm or at room temperature.

-- Perfecting the Cooking Process

The key to this dish is letting the rice cool slightly before mixing in the oranges. If the rice is too hot, it can break down the citrus and make the dish watery. Warm — not steaming — rice keeps the texture light and the flavors clean.

-- Add Your Touch

This is a great “make it yours” recipe.

Try adding:

• Toasted almonds or pecans for crunch
• Dried cranberries for extra sweetness
• Feta or goat cheese for creaminess
• A drizzle of honey for more citrus balance

Let it fit your table and your mood.

If you loved this bright and cozy side dish, you might also enjoy:

👉 Chicken Milanese with Arugula Salad
👉 One-Skillet Steak Bites with Sweet Potatoes & Peppers

Both pair beautifully with this citrus rice and make your meals feel just a little more special.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Before You Start 

Can I make this ahead?
Yes. Make up to 24 hours ahead and store covered in the fridge. Bring to room temperature before serving.

Can I use regular rice?
You can, but wild rice gives the best texture and holds up to citrus.

How do I store leftovers?
Store in an airtight container for up to 3 days.

Can I use canned oranges?
Fresh is best for flavor and texture, but well-drained mandarins can work in a pinch.

Do I have to supreme the oranges?
It’s highly recommended — it prevents bitterness and excess moisture.