Roasted Apricot Thyme Farro Salad (Printable Version)

Vibrant farro bowl with roasted apricots, fresh herbs, and zesty lemon-thyme dressing.

# What You'll Need:

→ Grains

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

→ Roasted Apricots

04 - 5–6 ripe apricots, halved and pitted
05 - 1 tablespoon olive oil
06 - 1 tablespoon honey or maple syrup
07 - 1/2 teaspoon fresh thyme leaves

→ Salad Components

08 - 1/4 cup chopped fresh parsley
09 - 2 tablespoons fresh mint, chopped
10 - 1/4 small red onion, thinly sliced
11 - 1/2 cup crumbled feta cheese (optional)
12 - 1/4 cup toasted pistachios or almonds, roughly chopped
13 - Freshly ground black pepper, to taste

→ Lemon-Thyme Dressing

14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey or maple syrup
18 - 1 teaspoon fresh thyme leaves, finely chopped
19 - 1/4 teaspoon salt

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Bring water and salt to a boil in a medium saucepan. Add farro, reduce heat, cover, and simmer for 25–30 minutes until tender. Drain excess water and let cool.
03 - Toss apricot halves with olive oil, honey, and thyme. Arrange cut side up on prepared baking sheet. Roast for 15–18 minutes until softened and lightly caramelized. Cool slightly, then slice into wedges if desired.
04 - Whisk together olive oil, lemon juice, Dijon mustard, honey, thyme, and salt in a small bowl until well combined.
05 - In a large mixing bowl, combine cooled farro, parsley, mint, red onion, half the feta (if using), and half the nuts. Drizzle with dressing and toss gently.
06 - Arrange roasted apricots on top of salad. Sprinkle with remaining feta, nuts, and extra thyme leaves. Season with black pepper to taste. Serve at room temperature or lightly chilled.

# Expert Advice:

01 -
  • The roasted apricots become little pockets of jammy sweetness that balance beautifully with nutty farro
  • Everything can be prepared ahead, making it your new go-to for potlucks and weekday lunches
  • The combination of warm fruit and cool, fresh herbs creates layers of flavor that keep people guessing
02 -
  • Farro continues absorbing liquid as it sits, so dress the salad just before serving if making it ahead
  • Overripe apricots will collapse during roasting, so choose fruits that are ripe but still firm enough to hold their shape
  • The salad needs at least 15 minutes at room temperature for the flavors to really come together
03 -
  • Toasting the nuts in a dry skillet over medium heat for 3 to 4 minutes brings out their natural oils and deepens their flavor
  • Let the roasted apricots cool completely before adding them to the salad so they don't wilt the fresh herbs

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