This hearty apple farro salad taste like fall. The warm farro mixed with the crisp apple makes a perfect pairing and will be a great addition to any holiday meal. This also makes a great easy-to-pack lunch.
Cook Time
10 minutes
Total Time
40 minutes
Yield
4 servings
Ingredients
Dressing
2 teaspoons dijon mustard
1 tablespoon honey
1 medium garlic clove, minced
2 teaspoons lemon zest
½ teaspoon kosher salt, plus more to taste
3 tablespoons lemon juice
¼ cup canola oil (60 mL)
Salad
3 cups farro (600 g), cooked
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
½ cup toasted hazelnuts (75 g), roughly chopped
⅓ cup fresh mint leaves (15 g), torn
2 medium honeycrisp apples, thinly sliced
4 oz goat cheese (130 g), crumbled
Nutrition Info
Calories 818
Fat 33g
Carbs 121g
Fiber 21g
Sugar 20g
Protein 21g
How to Make It
1. Step
Make the dressing: In a medium bowl, whisk together the mustard, honey, garlic, lemon zest, salt, and lemon juice. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
2. Step
Make the salad: Add the farro, salt , and black pepper to a large bowl. Pour in 3 tablespoons of the dressing, then toss to coat. Add the hazelnuts, mint, apples, and goat cheese and toss to combine. Season to taste with more salt and pepper.
3. Step
Serve the salad with the remaining dressing alongside.
