Farro is a grain that I have loved incorporating into our family meals.  One of my favorite restaurants in Athens has farro on its menu every week.  They call it “Farroto” because they use farro and make the recipes similarly to risotto.  There are endless combinations with farro, but here I am sharing a great way to introduce it to your family’s dinner menu if you haven’t tried it yet.

It makes me happy to add protein and fiber to our meals while enjoying all of the different flavors that easily mix with farro.   It is versatile and adds something different to the rotation of family meals.  This salad is also great for serving to a crowd.  It feels a little more gourmet than an everyday salad and is still easy to prepare!

Healthy Fall Farro Salad with Apples

Lydia Menzies

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Servings 4 side salads

Ingredients

  

• 1 cup farro uncooked
• 3 cups chicken broth (can sub water with salt)
• 3 cups arugula
• 1 apple sliced
• 1/4 cup dried cranberries (can sub golden raisins)
• 1/4 cup olive oil
• 1 lemon juiced (should yield 2 TBS of juice)
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/2 cup chopped pecans
• 1 - 2 oz goat cheese crumbled
• salt to taste

Instructions

 

• Rinse uncooked farro.

  Cook farro in chicken broth according to instructions on box. I typically choose pearled farro for its shorter cooking time, but whole farro yields more nutrients if you have extra time. Allot anywhere from 20-40 mins. cooking time depending on which farro you choose to cook.
• While farro is cooking, make dressing in a large salad bowl by whisking olive oil into lemon juice, honey, and mustard. Dash with salt.
• After farro has cooked, drain well and then add to bowl with salad dresssing.
• Add in arugula, nuts, apples and mix well to coat.
• Top with crumbled goat cheese and cranberries and serve.
• Enjoy!