Farro Apple Crunch Salad

This Farro Apple Crunch Salad became my go to for weekday lunches when I wanted something both filling and crisp with a satisfying balance of sweet and tangy. Its nutty grains and juicy apples are a true celebration of fresh flavor and texture.

The first time I served this at a family brunch everyone went back for seconds and asked for the recipe. Its unbeatable texture and freshness keep it in constant rotation all year.

Ingredients

• Farro: gives the salad its hearty nutty bite that holds up after dressing select pearled farro for quick cooking and check for plump whole grains
• Water: hydrates farro during simmering using filtered water enhances flavor if you have it
• Salt: for seasoning both salad and farro a fine sea salt brings the most balanced taste
• Honeycrisp or Fuji apples: deliver juicy crunch and natural sweetness always choose the firmest fruit with shiny skin no bruises
• Celery: adds crispness and mild earthy notes look for tight stalks and leafy tops
• Carrots: lend color and subtle sweetness aim for carrots that are smooth bright and not rubbery
• Red onion: provides sharpness and color slice thinly so it does not overwhelm bite
• Fresh parsley: brings brightness and a burst of herbal lift use only fresh flat or curly parsley with lively green leaves
• Walnuts or pecans: introduce buttery crunch always check for freshness and avoid any with a stale odor
• Dried cranberries: spark each mouthful with tart sweet flavor opt for unsweetened or low sugar when possible
• Extra virgin olive oil: forms the silky dressing choose high quality for best flavor
• Fresh lemon juice: makes the dressing zingy squeeze lemons just before mixing
• Honey: rounds out the dressing with floral sweetness local raw honey tastes best
• Dijon mustard: binds and punches up the vinaigrette look for a smooth creamy brand
• Fresh black pepper: delivers gentle heat crack it just before adding

Instructions

Cook the Farro:

Rinse farro well under cool water using a mesh strainer to remove dust and starch. In a medium saucepan combine farro water and salt then bring to a rolling boil on high heat. Lower the heat and let simmer uncovered for twenty five to thirty minutes stirring every now and then until the grains are tender but still a bit chewy. Drain farro in a colander and spread out on a tray for quick cooling to avoid overcooking.

Prepare the Dressing:

In a small bowl whisk together extra virgin olive oil freshly squeezed lemon juice honey Dijon mustard salt and freshly cracked black pepper. Whisk steadily until the mixture looks thickened and glossy which means it is perfectly emulsified for even dressing.

Assemble the Salad:

Place the cooled farro in a large mixing bowl. Add diced apples thinly sliced celery tossed carrots delicate red onion chopped parsley walnuts or pecans and dried cranberries. Gently fold everything together with a wide spatula to prevent crushing the apples or nuts.

Dress and Toss:

Slowly drizzle the lemon honey dressing over the assembled mixture. Use gentle upward folding motions to coat each piece evenly making sure the dressing reaches all corners of the bowl without mashing the delicate apples.

Let Flavors Meld and Serve:

Let the dressed salad rest for five to ten minutes at least so the farro can soak up the lip smacking vinaigrette and all the flavors begin to bloom together. Serve chilled straight from the fridge or at a lively room temperature for best flavor.

Save

The toasted walnuts are my absolute favorite addition they remind me of the walnut trees in my parents backyard where we would gather nuts in the fall. Any time I bite into one it brings me back to those carefree days and adds such earthy warmth to the salad.

Storage Tips

Refrigerate leftovers in an airtight container and the salad will keep fresh for up to three days. If making ahead for a few days out store the chopped apples separately and toss them in just before serving to avoid browning. The dressing can also be made in advance and refrigerated in a jar simply shake to blend again before using.

Ingredient Substitutions

Pears are a great stand in for apples especially in late fall. If you need to avoid nuts simply swap in roasted sunflower or pumpkin seeds for an equally satisfying crunch. Maple syrup works magic in place of honey for a vegan twist without sacrificing flavor.

Serving Suggestions

Enjoy the salad on its own or serve as a hearty side with grilled vegetable skewers or a main like lemony roasted tofu. It makes a fantastic potluck dish and pairs well with grilled chicken if you are accommodating omnivores. I like to scatter extra parsley on top for a burst of green that feels extra welcoming.

Cultural and Seasonal Touch

Farro has ancient roots and its chewy nutty quality really shines in modern salads like this one. This salad brings the best of autumn together but truthfully I make it all year long by swapping whatever crisp fruits or nuts are in season. The flavors blend familiar American comfort with a wink to Italian grain bowls.

Seasonal Adaptations

Try pomegranate seeds in winter for a bright snap Add chopped sugar snap peas in spring for a fresh twist Mix in juicy ripe peaches or nectarines in summer for sunny sweetness

Success Stories

I have watched even the pickiest eaters fall in love with this colorful crunchy salad. My neighbor started preparing this every Sunday for her weekly lunch prep after trying it just once at my table. I can confidently say this dish has changed the way people approach salads in my circle.

Freezer Meal Conversion

This salad is best enjoyed fresh but you can cook and freeze the farro by itself in a ziptop bag for up to three months. Defrost overnight and assemble the salad when ready. The rest of the ingredients are quick to prep and toss for a speedy wholesome meal.

Save

This salad is pure color crunch and comfort in a bowl. Try it for your next meal prep or weekend gathering and watch everyone reach for seconds.

Recipe Questions & Answers

→ What type of apples work best for this salad?

Honeycrisp or Fuji apples offer a sweet, crisp texture that pairs well with the chewy farro and crunchy vegetables.

→ Can I make this salad vegan?

Yes, simply replace honey in the dressing with maple syrup for a vegan-friendly version.

→ Is it possible to substitute farro with another grain?

Quinoa, barley, or brown rice can be used instead of farro, though the texture and flavor will vary slightly.

→ How can I add extra crunch?

Try adding sunflower seeds or pumpkin seeds for more texture, or increase the amount of walnuts or pecans.

→ Will this salad hold up if made in advance?

The salad can be made several hours ahead. Store chilled and toss before serving for best freshness and flavor.

→ Does this dish have any common allergens?

Tree nuts and mustard are included. Omit nuts or substitute with seeds if you have allergies, and check dressing ingredients.