Roasted Apricot Rosemary Farro Salad (Printable Version)
Roasted apricots, farro, arugula and feta with a rosemary vinaigrette—bright, nutty summer side.
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 2 1/2 cups water
03 - 1/2 teaspoon salt
→ Roasted Apricots
04 - 6 ripe apricots, halved and pitted
05 - 1 tablespoon olive oil
06 - 1 teaspoon honey
07 - Pinch salt
→ Salad Additions
08 - 1/3 cup toasted slivered almonds
09 - 1/4 cup crumbled feta cheese
10 - 2 cups baby arugula
11 - 1/4 small red onion, thinly sliced
→ Rosemary Vinaigrette
12 - 3 tablespoons extra virgin olive oil
13 - 1 tablespoon white wine vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - 1 tablespoon fresh rosemary, very finely chopped
17 - Salt and pepper, to taste
# How To Make:
01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss apricot halves with 1 tablespoon olive oil, 1 teaspoon honey, and a pinch of salt. Arrange cut-side up on the prepared baking sheet and roast for 15 to 18 minutes or until golden and tender. Cool, then slice each half into thirds.
03 - Rinse farro thoroughly under cold water. Place farro, 2 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce to a simmer, and cook uncovered for 25 to 30 minutes until tender and chewy. Drain excess water and let farro cool slightly.
04 - In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon finely chopped rosemary, and a pinch of salt and black pepper.
05 - In a large mixing bowl, combine cooled farro, roasted apricots, baby arugula, thinly sliced red onion, and half the slivered almonds and crumbled feta. Drizzle with rosemary vinaigrette and toss gently to combine.
06 - Transfer salad to a serving platter. Garnish with remaining almonds and feta. Serve at room temperature or slightly chilled.
# Expert Advice:
01 -
- The rosemary vinaigrette brings magic to humble grains without overpowering sweet apricots.
- It’s flexible enough for lunch, a picnic, or to brighten up a dinner table for friends.
02 -
- I once tried roasting underripe apricots and they turned out tough and sharp—ripe ones are non-negotiable for flavor.
- Letting the farro cool at least 10 minutes before tossing keeps the arugula perky instead of wilted.
03 -
- Whisk your vinaigrette in the serving bowl to catch every flavorful drip.
- Layer the ingredients gently instead of stirring so roasted fruit stays mostly intact.