When I say this Crunchy Apple Farro Salad is the salad you’ll actually look forward to eating, I mean it. Between the nutty chew of farro, the crisp sweetness of apples, and the tangy honey mustard dressing, it’s like autumn gave you a hug in a bowl. As a busy mom of three, I’m always hunting for meals that check the boxes: quick, nourishing, and picky-eater approved (well, two out of three is still a win in my house).
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Why You’ll Love This Crunchy Apple Farro Salad
- Balanced & satisfying – Farro keeps you full, while apples and cranberries brighten things up.
- Quick prep – Once your farro is cooked, everything comes together in minutes.
- Perfect for gatherings – Colorful, crunchy, and always a crowd-pleaser.
- Meal-prep friendly – Make ahead and store for easy weekday lunches.
If you love recipes like my Roasted Sweet Potato Kale Salad or Apple Pecan Fall Salad, this one is right up your alley.
What Does Crunchy Apple Farro Salad Taste Like?
Imagine a crisp autumn orchard and a warm harvest table rolled into one. The farro is hearty and nutty, apples bring that refreshing crunch, feta adds creaminess, almonds give a toasty bite, and the honey mustard dressing ties it all together with a tangy-sweet finish. It’s comfort food in salad form.
Ingredients You’ll Need for Crunchy Apple Farro Salad
One of the things I adore about this Crunchy Apple Farro Salad is how every ingredient adds its own voice to the dish. It’s not just a salad—it’s a symphony of flavors and textures that balance each other beautifully. Here’s what you’ll need and why each ingredient matters:
- Olive oil (1 tablespoon) – The base of our honey mustard dressing. Choose a good-quality extra virgin olive oil for a fruity, peppery note that ties everything together.
- Apple cider vinegar (1 tablespoon) – Adds a tangy brightness that complements the natural sweetness of apples. It’s also a gentle digestive aid (mom-friendly win!).
- Dijon mustard (1 tablespoon) – Creamy with just the right bite. If you’re out of Dijon, stone-ground or honey mustard works too. This is the backbone of that crave-worthy dressing.
- Fresh lemon juice (1 tablespoon) – Not only does lemon juice keep the diced apples from browning, but it also brings a citrusy lift that makes the whole salad feel light and refreshing.
- Honey (2 teaspoons) – Balances the tang of mustard and vinegar with a touch of natural sweetness. If you prefer vegan, swap with maple syrup.
- Seasonings (1/8 teaspoon each of salt, black pepper, and garlic powder) – Small but mighty! These little pinches wake up all the other flavors in the salad.
- Crisp apples (2 cups, diced) – The true star of this salad. Honeycrisp or Fuji apples are my go-tos because they stay crunchy and add that irresistible sweet-tart bite. For more apple inspiration, check out my Honeycrisp Apple Feta Fall Salad—another family favorite.
- Cooked farro (3 cups) – Nutty, hearty, and satisfying. Farro is the chewy backbone of this salad, giving it enough heft to work as a meal on its own. If you’ve never tried farro, think of it as a cross between brown rice and barley.
- Feta cheese (2 ounces, crumbled) – Salty, creamy, and perfectly tangy. It balances the sweetness of apples and cranberries with richness.
- Celery (1/2 cup, chopped) – Adds a refreshing crunch and subtle earthiness. This simple veggie makes the salad even more texturally interesting.
- Almonds (1/4 cup, sliced) – Lightly toasted almonds add nuttiness and that extra crunch that makes every bite satisfying.
- Sweetened dried cranberries (1/4 cup) – A pop of chewy sweetness that plays beautifully with feta and farro. They’re the little jewels scattered throughout.
- Fresh arugula (2 cups) – Peppery greens that keep the salad bright and lively. Their slight bitterness balances the sweet elements.
- Fresh parsley (1 tablespoon, chopped) – A final sprinkle of freshness that brings the whole bowl together with a garden-like finish.
👉 The beauty of this ingredient list is how balanced it is. You’ve got crunchy, chewy, creamy, and tangy all in one bowl, making this Crunchy Apple Farro Salad one you’ll want to serve for everything from weekday lunches to holiday gatherings.
Step-by-Step Instructions for Making Crunchy Apple Farro Salad
This Crunchy Apple Farro Salad is one of those recipes where the steps are simple, but each one makes the final dish shine. Think of this as your kitchen buddy’s guide—no stress, no fuss, just fresh ingredients coming together beautifully.
Step 1: Make the Honey Mustard Dressing
In a small mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, lemon juice, honey, salt, black pepper, and garlic powder.
- Whisk until the dressing looks smooth and slightly creamy. If you see tiny mustard seeds floating around, that’s perfect—those little flecks add flavor.
- Taste and adjust—want it sweeter? Add a drop more honey. Tangier? A splash more vinegar. This flexibility is what makes homemade dressing so much better than store-bought.
Tip: You can make the dressing up to three days in advance. Just store it in a sealed jar in the fridge and give it a quick shake before using.
Step 2: Prep and Mix the Salad Base
Grab a large mixing bowl and add in your diced apples, cooked farro, feta, celery, almonds, cranberries, arugula, and parsley.
- Toss your apples with an extra squeeze of lemon juice before adding them in—this keeps them crisp and stops browning.
- Farro should be fully cooled before mixing, otherwise the heat can wilt the arugula too much.
This step is where the magic happens—colorful layers of crisp apples, chewy farro, and creamy feta all mingling together.
Step 3: Add the Dressing
Pour your honey mustard dressing over the salad base. Don’t dump it all at once—start with half, give it a gentle toss, then add more as needed.
- Use salad tongs or two big spoons to toss. You want everything lightly coated, not drenched.
- Look for that glistening sheen on the farro and apples—that’s your sign the flavors are evenly distributed.
Step 4: Toss Gently and Check the Balance
Give the salad one last toss and check for balance. Need more crunch? Add a handful of extra almonds. Too tangy? Sprinkle in a few more cranberries. This salad is wonderfully adaptable.
- I often make two versions—one fully dressed for dinner and one with dressing on the side for my kids, who like things a little simpler.
Step 5: Serve and Enjoy
Transfer your Crunchy Apple Farro Salad to a serving bowl or platter. Garnish with a sprinkle of fresh parsley or even an extra crumble of feta on top for that picture-perfect finish.
Serve immediately for the best crunch, or let it chill for 20–30 minutes if you like your flavors more melded together.
👉 If you enjoy hearty, colorful salads like this one, you’ll also love my Pear and Pecan Salad Recipe. It’s another crowd-favorite that pairs beautifully with fall dinners.
💡 Final Note: This Crunchy Apple Farro Salad isn’t just a side dish—it can be a full meal. The farro makes it hearty, the apples keep it refreshing, and the honey mustard dressing ties it all together with a tangy-sweet hug.
Tips and Tricks for Perfect Crunchy Apple Farro Salad
- Make it ahead – The dressing can be whisked up 3–4 days in advance.
- Switch the fruit – Pears or grapes work beautifully if you’re out of apples.
- Go dairy-free – Swap feta for avocado or a dairy-free cheese crumble.
- Toasting almonds = flavor boost – A quick toast in a skillet makes them extra fragrant.
- Kid-friendly tip – Chop apples into tiny pieces to avoid “crunch complaints.”
Storage
This salad keeps well in the fridge for up to 3 days in an airtight container. If you’re making it ahead, store the dressing separately and toss before serving to keep the arugula crisp.
FAQs
Can I use another grain besides farro?
Yes! Quinoa, brown rice, or barley are all great substitutes.
What apples work best?
Honeycrisp, Gala, or Fuji keep their crunch the best.
Can I freeze it?
Not recommended—fresh apples and greens don’t thaw well.
Conclusion
This Crunchy Apple Farro Salad is fresh, filling, and flavorful—a wholesome dish you’ll want to make on repeat. Whether it’s a weekday lunch or a holiday side dish, this recipe proves that salads don’t have to be boring. Try it soon, and I promise your kitchen will smell like fall and your taste buds will thank you.
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Print
Crunchy Apple Farro Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A hearty, fresh salad made with chewy farro, crisp apples, crunchy almonds, and a tangy honey mustard dressing.
Ingredients
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons honey
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
2 cups diced crisp apples (Honeycrisp or Fuji)
3 cups cooked farro, cooled
2 ounces crumbled feta cheese
1/2 cup chopped celery
1/4 cup sliced almonds, lightly toasted
1/4 cup sweetened dried cranberries
2 cups fresh arugula
1 tablespoon chopped fresh parsley
Instructions
1. In a small mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, lemon juice, honey, salt, pepper, and garlic powder until smooth and creamy.
2. Toss diced apples with a bit of lemon juice to prevent browning. In a large mixing bowl, combine apples, farro, feta, celery, almonds, cranberries, arugula, and parsley.
3. Drizzle the dressing over the salad mixture. Start with half, toss gently, and add more dressing as needed to lightly coat.
4. Toss the salad one final time to combine and check the flavor balance. Adjust with extra almonds or cranberries if desired.
5. Transfer to a serving bowl or platter and garnish with extra parsley or feta if desired. Serve immediately or chill for 20–30 minutes before serving.
Notes
Make the dressing up to 3 days ahead and store in the fridge.
Cool farro fully before assembling to prevent wilting the greens.
Swap honey for maple syrup to make this salad vegan.
Pairs beautifully with grilled chicken or roasted squash for a fuller meal.
