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!
- 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
- ⅛ 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.
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