Roasted Apricot Thyme Farro Salad (Printable Version)

Sweet roasted apricots meet nutty farro in this vibrant Mediterranean grain bowl with fresh herbs and tangy feta.

# What You'll Need:

→ Grains

01 - 1 cup farro
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Apricots

04 - 6 ripe apricots, halved and pitted
05 - 1 tablespoon olive oil
06 - 1 tablespoon honey
07 - 1 teaspoon fresh thyme leaves
08 - Pinch of salt

→ Salad Components

09 - 1/2 small red onion, finely sliced
10 - 1/3 cup feta cheese, crumbled
11 - 1/4 cup toasted almonds, roughly chopped
12 - 2 cups baby arugula or mixed greens
13 - 2 tablespoons fresh parsley, chopped

→ Dressing

14 - 3 tablespoons olive oil
15 - 1 tablespoon lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1/2 teaspoon honey
18 - Salt and pepper to taste

# How To Make:

01 - Preheat oven to 400°F for roasting the apricots.
02 - Toss apricot halves with olive oil, honey, thyme, and pinch of salt. Arrange cut-side up on baking sheet. Roast 18-20 minutes until golden and caramelized. Cool, then slice each half into quarters.
03 - Rinse farro under cold water. Bring water and salt to boil in saucepan. Add farro, reduce heat, cover, and simmer 25-30 minutes until tender but chewy. Drain excess water and let cool.
04 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in small bowl until emulsified.
05 - Combine cooled farro, roasted apricots, red onion, feta, almonds, arugula, and parsley in large bowl. Drizzle with dressing and toss gently to combine.
06 - Serve immediately or refrigerate up to 2 hours for flavors to meld. Garnish with additional thyme if desired.

# Expert Advice:

01 -
  • The way roasted apricots get jammy and sweet while holding their shape is magic
  • Farro stays satisfyingly chewy even after dressing, so leftovers never get soggy
  • It hits every perfect note: sweet, savory, creamy, crunchy
02 -
  • Cool the farro completely before adding the greens or they'll wilt into sadness
  • The roasted apricots can be made ahead and kept at room temperature for up to 4 hours
  • This salad actually improves after 30 minutes of marinating time
03 -
  • Use a microplane to zest a little lemon into the dressing for extra brightness
  • If making ahead, keep the dressing separate and toss just before serving

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