I took one bite of this and immediately texted myself the ingredient list. That is NOT a normal thing I do, but here we are.
The farro is chewy, the walnuts are buttery and toasty, the apple is CRISP, and the pecorino is doing that salty, slightly funky thing that I cannot get enough of. Tossed with a quick apple cider dressing and you’re golden. It works for lunch, dinner, OR a potluck. Rare triple threat.
How to Cook Farro Perfectly
Start with 1 cup of pearled farro. RINSE it under cold water until the water runs clear.
Combine the farro with 2.5 cups of water or broth in a saucepan. Bring to a boil, then REDUCE HEAT to a simmer.
Cook for 20-25 minutes, stirring occasionally. The farro is done when tender but still chewy (no mushy grains here!).
DRAIN any excess liquid and spread the farro on a baking sheet to cool. This stops the cooking and prepares it for the salad.
Now you have perfectly cooked farro. It’s ready to absorb all those delicious dressing flavors!
Make-Ahead Tips for This Salad
- COOK THE FARRO UP TO 3 DAYS AHEAD. Stored in the fridge, the grains actually taste better after a night of rest (they drink in the dressing flavor).
- TOAST WALNUTS A FULL WEEK IN ADVANCE. Keep them sealed tight and they’ll stay crisp and ready when you are.
- PREP VEGETABLES EARLY, BUT SLICE APPLES LATER. Those matchsticks brown fast… (we want crisp, not sad).
- WHISK THE DRESSING UP TO 7 DAYS AHEAD. Jar it and stash it in the fridge until you’re ready to toss.
- ASSEMBLE THE MOMENT YOU’RE READY TO EAT. Arugula wilts quickly, and nobody wants soggy greens on their plate!?
How to Toast Walnuts
Grab a dry skillet (NO oil needed!) and set it over MEDIUM heat. Toss in your 2/3 cup of walnuts and let them do their thing for 3-4 minutes, stirring FREQUENTLY because nobody wants burnt nuts.
You’re looking for that gorgeous moment when they turn fragrant and lightly browned… trust your nose on this one! It WILL happen fast, so don’t walk away to scroll your phone.
The second you smell that deep, buttery aroma, pull them off the heat and dump them onto a cutting board. Let them cool for just a moment (not too long, warm walnuts chop easier) before chopping into bite-sized pieces.
Set them aside for later, or honestly? Eat a few straight off the board as a cook’s reward. You earned it.
Other Recipes You’ll Love
- Apple Walnut Farro Salad
- Greek Couscous Salad
- Feta Greek Quinoa Salad
- Caprese Orzo Salad
- Tasty Cowboy Caviar Quinoa Salad
- Vegetarian Greek Orzo Pasta Salad
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 28-34 g
- Fat: 36-44 g
- Carbohydrates: 120-140 g
Ingredients
For the salad base:
- 3 cups pearled farro (cooked)
- 1 1/2 cups arugula
- 1 cup radicchio, thinly sliced
- 1 crisp apple, sliced into 1-inch matchsticks
- 5 Medjool dates, pitted and chopped
- 1/2 cup flat-leaf parsley, chopped
- 2/3 cup walnuts, toasted and chopped
- 1/2 cup shaved pecorino cheese
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
For the dressing:
- 1/3 cup apple cider dressing
- 2 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 3/4 tsp freshly ground black pepper
Step 1: Chop and Brown the Nuts
- 2/3 cup walnuts
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned.
This brings out their deep, buttery flavor and adds a crucial textural contrast to the salad.
Transfer to a cutting board, let cool slightly, then chop into bite-sized pieces and set aside.
Step 2: Slice and Chop Produce
- 1 crisp apple
- 1 cup radicchio
- 5 Medjool dates
- 1/2 cup flat-leaf parsley
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- 1/2 cup shaved pecorino cheese
While the walnuts cool, prep all your vegetables and aromatics.
Slice the apple into 1-inch matchsticks (doing this just before assembly prevents browning), thinly slice the radicchio, chop the dates, roughly chop the parsley, and measure out the fresh thyme leaves.
I like to prepare the apple last and keep it separate until the very end to prevent oxidation.
Shave the pecorino cheese and zest the lemon into a small bowl.
Step 3: Toss the Farro Base
- 3 cups pearled farro
- 1 1/2 cups arugula
- radicchio, dates, parsley, and thyme from Step 2
- toasted walnuts from Step 1
In a large bowl, combine the cooked farro, arugula, and the prepped vegetables from Step 2 (radicchio, dates, parsley, thyme).
Add the toasted walnuts from Step 1 and toss gently to distribute everything evenly.
The farro should be at room temperature or slightly warm—this helps it absorb the dressing flavors better.
Step 4: Drizzle with Vinaigrette
- 1/3 cup apple cider dressing
- 2 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 3/4 tsp freshly ground black pepper
Pour the apple cider dressing over the farro mixture and drizzle with the extra-virgin olive oil.
Sprinkle with sea salt and freshly ground black pepper.
Gently toss everything together until the dressing coats all the ingredients evenly.
I find that tossing with two wooden spoons is gentler on the greens and prevents them from bruising.
Step 5: Garnish and Plate
- apple matchsticks from Step 2
- lemon zest from Step 2
- shaved pecorino cheese from Step 2
Fold in the apple matchsticks, lemon zest, and shaved pecorino cheese just before serving.
This final assembly keeps the apple crisp and prevents the delicate cheese from wilting into the warm farro.
Transfer to a serving platter or individual bowls and serve immediately.
Apple Walnut Farro Salad
Ingredients
Method
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. This brings out their deep, buttery flavor and adds a crucial textural contrast to the salad. Transfer to a cutting board, let cool slightly, then chop into bite-sized pieces and set aside.
- While the walnuts cool, prep all your vegetables and aromatics. Slice the apple into 1-inch matchsticks (doing this just before assembly prevents browning), thinly slice the radicchio, chop the dates, roughly chop the parsley, and measure out the fresh thyme leaves. I like to prepare the apple last and keep it separate until the very end to prevent oxidation. Shave the pecorino cheese and zest the lemon into a small bowl.
- In a large bowl, combine the cooked farro, arugula, and the prepped vegetables from Step 2 (radicchio, dates, parsley, thyme). Add the toasted walnuts from Step 1 and toss gently to distribute everything evenly. The farro should be at room temperature or slightly warm—this helps it absorb the dressing flavors better.
- Pour the apple cider dressing over the farro mixture and drizzle with the extra-virgin olive oil. Sprinkle with sea salt and freshly ground black pepper. Gently toss everything together until the dressing coats all the ingredients evenly. I find that tossing with two wooden spoons is gentler on the greens and prevents them from bruising.
- Fold in the apple matchsticks, lemon zest, and shaved pecorino cheese just before serving. This final assembly keeps the apple crisp and prevents the delicate cheese from wilting into the warm farro. Transfer to a serving platter or individual bowls and serve immediately.