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Farro Salad with Apricot Vinaigrette

Fresh Farro Salad with Apricot Vinaigrette for Summer Bliss

A refreshing Farro Salad with Apricot Vinaigrette that captures the essence of summer with vibrant produce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8-9 oz Dry Farro Provides chewiness and nutty flavor; substitute with quinoa or barley if needed.
  • 5 oz Spring Mix Adds a burst of greens for freshness; can be replaced with any salad greens or spinach.
  • ½ Green Apple Offers a sweet and tart crunch; any crisp apple variety like Fuji or Honeycrisp works well.
  • 3-4 Radishes Brightens the salad with color and peppery flavor; substitute with cucumber for a milder taste.
  • ½ cup Roasted Pistachios Adds a delightful crunch and nuttiness; feel free to swap in almonds or walnuts.
  • ½ cup Shaved Parmesan Brings creaminess and saltiness; opt for feta or nutritional yeast for a dairy-free choice.
For the Apricot Vinaigrette
  • ⅓ cup Olive Oil Acts as the dressing's base, enhancing all flavors; avocado oil works as a great alternative.
  • 3 tablespoon Apricot Jam Adds a sweet touch; substitute with honey or maple syrup for vegan option.
  • 3 tablespoon White Wine Vinegar Provides essential acidity; you can use any vinegar type.
  • 2 teaspoon Dijon Mustard Adds tanginess; yellow mustard also works in a pinch.
  • 1 teaspoon Maple Syrup Sweetens the vinaigrette; use maple syrup for vegan option.
  • Salt & Pepper Season to taste.

Equipment

  • Medium pot
  • large mixing bowl
  • cutting board
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the Farro: In a medium pot, combine 1 ¾ cups of dry farro and cover with salted water. Boil, then simmer for 15-20 minutes until tender and chewy. Drain excess water and fluff.
  2. Prep the Vegetables: Thinly slice 3-4 radishes and half of a green apple. Set aside.
  3. Assemble the Salad: In a large mixing bowl, combine spring mix, radishes, apple, and chopped pistachios. Add shaved Parmesan and fold in cooled farro.
  4. Make the Vinaigrette: Combine olive oil, apricot jam, vinegar, Dijon mustard, maple syrup, salt, and pepper in a bowl. Whisk until emulsified.
  5. Dress the Salad: Pour vinaigrette over salad and gently toss with salad tongs to coat evenly.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 200mgPotassium: 400mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Cool the farro slightly before mixing to prevent wilting the greens. Prep ahead to maintain freshness. Experiment with vinaigrette flavors and add fresh herbs for extra brightness.

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