Apple Pecan Farro Salad
with Apple Cider Vinaigrette

This apple pecan farro salad with apple cider vinaigrette is an easy, vegan lunch or dinner and perfect for fall and winter! 

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Apple Pecan Farro Salad in bowl with hand on side

Salads are not just for summer. You can enjoy salads all year long, and fall is a great time to flip the salad switch and take advantage of all the seasonal produce available.  It’s also a time to enjoy filling whole grains and hardy leafy greens.

Apple Cider Vinaigrette with Apples in background

I shared a version of this recipe during my cooking demo last week using hemp seeds instead of pecans. While the hemp hearts are a nutritious option and perfect for your friends and family with allergies, I prefer the crunch and bulk the pecans provide. Plus pecans add some southern flair to the salad.

Make this Apple Pecan Farro Salad to celebrate the goodness of fall! #healthyrecipesClick to Tweet

The maple apple cider vinaigrette pulls this farro salad together with a sweet, tart flavor. I used maple syrup to keep it vegan, but honey would also work. My little trick to ensure equal distribution and to keep the apples from browning is to toss the apples and farro with the dressing first. Do this and add the greens just before serving to keep the greens crisp and fresh tasting.

Apple Farro in dressing in bowl

I used cooked farro to make this salad suitable for a dinner or lunch entree. Farro is a gluten-containing ancient grain. It cooks in about 30 minutes and is perfect for meal prep. Its nutty flavor will elevate warm, cold, or room temperature salads and it pairs perfectly with apples and greens. You can add your favorite protein like tofu or chicken to make it even more filling.

Apple Farro Salad in bowl

I’ve heard people say that salads at home don’t taste like the ones they get when out at restaurants. And to that, I say look to fix a couple of different areas. 

How to make a healthy salad that tastes good

  1. Dress it right. Homemade salad dressings add incredible fresh flavor and take just a few minutes to shake up. And here’s a tip, double this apple cider vinaigrette dressing to enjoy on other recipes or roasted vegetables later in the week.
  2. Use the freshest seasonal ingredients. Apples are ripe, crisp, and delicious right now. Greens like kale are less bitter in colder weather too. Make the most of these to build a perfect salad.
  3. Season your salad. Yes. Add salt and pepper – in the dressing and on the actual fruits and vegetables. Restaurants always do this, and it makes all the difference!

Those are just a few tips but start with the recipe below for a simple fall salad. PIN it for later!

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Apple Pecan Farro Salad

Apple Pecan Farro Salad in bowl with hand on side
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5 from 1 vote

Apple Pecan Farro Salad with Apple Cider Vinaigrette

This apple pecan farro salad with apple cider vinaigrette is an easy, vegan lunch or dinner and perfect for fall! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: American
Keyword: farro salad
Servings: 4
Calories: 348
Author: Marisa Moore, RDN


  • 1 cup uncooked farro (2 cups cooked)
  • 2 medium apples, diced
  • 4 cups super greens (greens mix like kale, chard, spinach, etc.)
  • ½ cup toasted pecan halves

Apple Cider Vinaigrette

  • 1 garlic clove, minced
  • ½ tbsp Dijon mustard
  • 3 tbsp raw apple cider vinegar
  • 1 tbsp maple syrup or as needed for sweetness
  • 3 tbsp extra-virgin olive oil
  • tsp salt
  • pinch black pepper or to taste


  • Cook the farro according to package instructions or using the pasta method here. Boil a large pot of salted water. Add 1 cup of uncooked farro and boil until al dente, about 30 minutes. Drain well and store in the refrigerator if prepping for later or serve at room temperature. 
  • Add the dressing ingredients to a large bowl and whisk until combined. 
  • Toss the diced apples, pecans, and farro in the vinaigrette until well coated. Add the greens. Plate and serve. 


Plan Ahead:
If you want to double the vinaigrette recipe to have some for later in the week, add all ingredients to a mason jar, seal, and shake and use half for the salad.
Double the farro you make and freeze the extra for meals later in the month.


Calories: 348kcal | Carbohydrates: 41g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Sodium: 105mg | Potassium: 335mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2145IU | Vitamin C: 29.6mg | Calcium: 60mg | Iron: 1.8mg

10 Comments on Apple Pecan Farro Salad
with Apple Cider Vinaigrette

  1. Danielle
    October 23, 2018 at 9:34 PM (9 months ago)
    This looks like perfect, delicious & healthy fall salad! Pinning to try later!

    • Marisa
      October 24, 2018 at 2:24 AM (9 months ago)
      It’s so good! Hope you love it too! Reply
  2. Ellen
    October 23, 2018 at 10:10 PM (9 months ago)
    That fall salad looks delicious! So much flavor. Reply
    • Marisa
      October 24, 2018 at 2:23 AM (9 months ago)
      Indeed. Thank you! Reply
  3. Emily Hill
    October 23, 2018 at 10:36 PM (9 months ago)
    Totally pinning this salad. I love farro and always need new recipes!

    • Marisa
      October 24, 2018 at 2:23 AM (9 months ago)
      Yes! I love farro too. It so under utilized! Reply
  4. Jere Cassidy
    October 24, 2018 at 12:03 AM (9 months ago)
    This is the kind of salad I love. The apple cider vinaigrette just sounds amazing.

    • Marisa
      October 24, 2018 at 2:22 AM (9 months ago)
      I love each element of the salad but the dressing really brings it all together perfectly. Reply
  5. Jillian
    October 24, 2018 at 12:29 AM (9 months ago)
    This looks delicious!

    • Marisa
      October 24, 2018 at 2:21 AM (9 months ago)
      Thanks Jillian! Hope you give it a try. Reply

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