Farmhouse Farro Salad

Farmhouse Farro Salad / @loveandlemons

I have a love/hate relationship with farro. It takes forever and quinoa is quicker but the chewy, nutty grains bring a real heartiness to this not-wimpy fall salad. The catch is that you have to pre-plan for farro – it’s easiest to make a big batch and keep it around all week. I’m not usually that organized but I happened to have made farro the day before my Farmhouse vegetables arrived so here we are… a grain salad with more veggies than could fit onto the subject line of this post.

Farmhouse Farro Salad / @loveandlemons

The basic components are roasted sweet potatoes, peeled carrot ribbons and diced apples with a decent amount of greens worked in too. (I mixed kale and salad greens together because that’s what I had – feel free to use one or the other if you don’t have both).

Farmhouse Farro Salad / @loveandlemons

Sweet, salty, crunchy, nutty… we ate this for dinner and then I ate it for lunch the next two days in a row. This would be a pretty addition to your Thanksgiving table and most of it can be made well in advance (see my make-ahead notes below).

Farmhouse Farro Salad / @loveandlemons

farmhouse farro salad
 
Serves: serves 4-6 as a side
Ingredients
  • 1 cup cooked farro (see notes)
  • 1 sweet potato, chopped into cubes
  • a few leaves of kale, chopped or torn
  • 2-3 cups salad greens
  • 1-2 carrots, peeled into ribbons
  • 1 apple, diced
  • a few radishes, sliced
  • small handful of chopped parsley
  • ½ cup chopped & toasted almonds
apple cider dijon vinaigrette:
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • optional: ½ teaspoon maple syrup or a big squeeze of orange
  • salt & pepper, to taste
Instructions
  1. Preheat oven to 400 degrees. Toss sweet potato cubes with olive oil, salt and pepper. Roast until golden brown, about 35 minutes.
  2. Whisk together the dressing ingredients.
  3. In a large bowl, lightly massage the kale with a bit of the dressing until the kale wilts down. Add the farro and mix.
  4. Add remaining salad ingredients and toss with as much dressing as you like. Taste, adding salt and pepper as needed.
Notes
I cooked my farro in a rice cooker for about 45 minutes on the brown rice setting. 3 cups water to 1 cup farro. You can also cook it on the stove for 40 minutes to an hour until the farro is tender and chewy. (Check it every now and then to make sure it's not burning to the bottom of the pan). Soak farro overnight to speed up your cook time. Make a big batch and store leftovers in the fridge for salads throughout the week.

Make ahead tips: everything can be made and stored in the fridge up to 2 days in advance. For best texture, I would suggest adding the lighter salad greens at the last minute and roasting the sweet potatoes just before you're ready to serve.

Platter and Serving Pieces from West Elm


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

38 comments

  1. Erin from Slowclub.com on said:

    I’ve always cooked farro like pasta…boiling in a bunch of salted water for about 25-30 minutes and then straining. This salad looks wonderful!!

    • jeanine from loveandlemons.com on said:

      thanks! wow that’s quick – mine usually takes much longer than that to get tender. (but it probably varies based on variety).

      • Kathryn from allfoodthoughts.com on said:

        I cook farro like this: combine 2 cups water and 1 cup farro in a large pot. Bring to boil, reduce to low and cook, covered, 35 minutes. I like it room temperature with lots of veggies, like yours, or else warm with roasted mushrooms, chopped feta & fresh parsley. (thanks for the reminder!)

      • Kate on said:

        If you look for pearled or semi-pearled farro it cooks much more quickly! I think the outer “husk” is just cracked, the 20-30 minute pasta method is so easy you don’t even have to worry about measuring the water!

  2. This looks super delicious Jeanine! I love all the colour!

  3. Kathryn from londonbakes.com on said:

    This sounds really delicious and it’s such a lovely combination of flavours and textures – definitely worth cooking up a batch of farro for!

  4. I love Farro! The first time I had it was in Italy. It’s still the best salad I’ve ever had but I will have to try this!

    • jeanine from loveandlemons.com on said:

      ha, hopefully this one lives up 🙂

  5. Heather Mason from nuttynutritionistheather.com on said:

    I have a bag of farro in my pantry that I have been meaning to use. I think I found the perfect thing to make!

  6. Eileen from hampiesandwiches.blogspot.com on said:

    You have to love a huge salad featuring everything under the sun! This sounds so hearty and satisfying. I would also be eating plenty of it for lunch, no question.

  7. rae from lovefromberlin.net on said:

    Yet again another great meal that I will definitely have to attempt to re-create.

    rae of love from berlin

  8. sophia from manythedreams.blogspot.com on said:

    I love your salad recipes. Always great color and texture. Can’t wait to try this one!

  9. Trevor Hayles from thebullatbroughton.com on said:

    I Really Love faro.taste of it amazing and also healthy and light food.

  10. Laura Trabucco from doidareblog.wordpress.com on said:

    I was so inspired by this salad I went out and bought farro tonight! Excited to try this soon 🙂

    • jeanine from loveandlemons.com on said:

      ha, so glad to hear – hope you like it!

  11. Sara from themessymrs.com on said:

    Apples and faro and carrots with ribbons. These are a few of my favorite things!

    • jeanine from loveandlemons.com on said:

      me too 🙂

  12. I’m with you on making farro… lots of work, but that nutty grain is just soooo worth it! This looks amazing 🙂

  13. This is my kind of salad. Love love LOVE the crunchy bits. Crunchy bits are very important I feel. Never cooked with farro before though so definitely going to try!

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  17. Jerrica on said:

    I don’t have any farro, but I do have plenty of orzo. Do you think that orzo would be an acceptable substitute for farro in this dish, or would the texture be too different? I can’t wait to try this recipe!

    • jeanine from loveandlemons.com on said:

      it won’t be exactly the same, but I think it’ll be just fine – really, any grain could work here and I always love to use up what I have on hand!

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  23. sissy on said:

    hi,
    i somehow was linked to your page when looking at carrie underwood’s healthy food related PINTEREST page. LOVE your recipes, photography and blog.so glad i discovered it so i can work with our 10 year old daughter to try some of your healthy recipes.LOVELEY work-thanks for all your(and your husband’s) fabulous efforts and talents!

  24. Suzanne on said:

    Eating this as I type. LOVE IT!!

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  27. Naomi on said:

    I love farro and this salad looks awesome! I would be tempted to roast the radishes too!

  28. Adriene on said:

    I made this last night. It was absolutely delicious. The dressing was perfect and it is so adaptable to whatever you have on hand. I had a little trouble with the farro in the rice cooker. It ended up turning into porridge for some reason. Perhaps I should have cooked it on the White Rice setting?? Luckily I had some uncooked farro leftover and was able to cook it on the stove according to package directions in 30 minutes while the sweet potatoes roasted. I was so looking to leftovers today but sadly there are none! Everyone enjoyed. Thanks for the great recipe!

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