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!
Course Salad
Cuisine American
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 348kcal
Author Marisa Moore, RDN
Ingredients
1cupuncooked farro (2 cups cooked)
2mediumapples, diced
4cupssuper greens (greens mix like kale, chard, spinach, etc.)
½cuptoasted pecan halves
Apple Cider Vinaigrette
1garlic clove, minced
½tablespoonDijon mustard
3tablespoonraw apple cider vinegar
1tablespoonmaple syrup or as needed for sweetness
3tablespoonextra-virgin olive oil
⅛teaspoonsalt
pinchblack pepper or to taste
Instructions
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.
Notes
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.