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

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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.