Winter Farro Salad

Winter Farro Salad

This is my most requested fall/winter catering recipe and a total crowd-pleaser! Inspired by one of my favorite salads of all time, the famous Charlie Bird farro salad, this is my winter-take with juicy pomegranate, fresh mint, toasted hazelnut, creamy feta and apple cider vinaigrette.

For the farro salad:

• 1 cup of quick cooking farro (I like Trader Joe’s 10 minute farro)

• 1 cup apple cider

• 1 ½ teaspoons kosher salt

• 2 bay leaves

• ½ cup pomegranate seeds

• 1/3 cup salted pistachios or hazelnuts

• ½ cup crumbled feta

• 1/3 cup fresh mint, chopped

• 1/3 cup parsley, chopped

• 5 oz arugula

For the apple cider vinaigrette:

• ½ cup extra virgin olive oil

• ¼ cup apple cider vinegar

• 2 tablespoons maple syrup

• 1 teaspoon kosher salt

• ½ teaspoon ground black pepper

• ½ teaspoon dried thyme

Method:

1. To a large pot, add the farro, apple cider, 1 ½ cup of water, salt and bay leaves and bring to a boil. Once boiling, lower to a simmer and cook for 10-12 minutes until just past al dente and most of the liquid has cooked off, stirring occasionally. Drain any excess liquid and add the farro to a large salad bowl. Set aside.

2. In a small mixing bowl, add all the vinaigrette ingredients and whisk until fully combined. Add ½ of the vinaigrette to the warm farro and toss until well coated. Let the farro sit until it has reached room temperature.

3. Right before serving, add the pomegranate seeds, feta, pistachios, mint and parsley. Toss to combine then add the arugula and additional dressing to taste. Toss again and serve immediately.

Note:

If meal prepping, combine the farro, pomegranate seeds, feta, pistachios, mint, parsley and ½ of the dressing and store in a tightly sealed container in the refrigerator for up to 4 days. Store the arugula and extra dressing separately and toss with the farro when ready to eat.

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Winter Farro Salad

Yield: 6

Author: Elise Smith

This is my most requested fall/winter catering recipe and a total crowd-pleaser! Inspired by one of my favorite salads of all time, the famous Charlie Bird farro salad, this is my winter-take with juicy pomegranate, fresh mint, toasted hazelnut, creamy feta and apple cider vinaigrette.

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Ingredients

For the farro salad:

• 1 cup of quick cooking farro (I like Trader Joe’s 10 minute farro)
• 1 cup apple cider
• 1 ½ teaspoons kosher salt
• 2 bay leaves
• ½ cup pomegranate seeds
• 1/3 cup salted pistachios or hazelnuts
• ½ cup crumbled feta
• 1/3 cup fresh mint, chopped
• 1/3 cup parsley, chopped
• 5 oz arugula

For the apple cider vinaigrette

• ½ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme

Instructions

1. To a large pot, add the farro, apple cider, 1 ½ cup of water, salt and bay leaves and bring to a boil. Once boiling, lower to a simmer and cook for 10-12 minutes until just over al dente and most of the liquid has cooked off, stirring occasionally. Drain any excess liquid and add the farro to a large salad bowl. Set aside.
2. In a small mixing bowl, add all the vinaigrette ingredients and whisk until fully combined. Add ½ of the vinaigrette to the warm farro and toss until well coated. Let the farro sit until it has reached room temperature.
3. Right before serving, add the pomegranate seeds, feta, pistachios, mint and parsley. Toss to combine then add the arugula and additional dressing to taste. Toss again and serve immediately.

Notes

If meal prepping, combine the farro, pomegranate seeds, feta, pistachios, mint, parsley and ½ of the dressing and store in a tightly sealed container in the refrigerator for up to 4 days. Store the arugula and remaining dressing separately and toss with the farro when ready to eat.