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Yields:
6 - 8 serving(s)
Prep Time:
25 mins
Total Time:
45 mins
A hearty, fresh salad is essential to have on hand for easy meal prep lunches throughout the week, whether you're taking it to work or grabbing it from the fridge at home between meetings. This vibrant farro salad is especially versatile because the ingredients are available year-round and its flavor only improves as it sits. Nutty, chewy farro forms the base, tossed with roasted red peppers, crisp chunks of apple, crunchy almonds, and a bright, lemony dressing. Cubes of smoked cheddar add a savory, slightly smoky richness. The salad stands well on its own as a light lunch and also makes an excellent side for roast chicken, baked salmon, or grilled steak.
What is farro?
Farro is a chewy, nutty whole grain and a general term for several wheat varieties, most often emmer, but also einkorn and or spelt. Farro comes in three forms: whole, semi-pearled, and pearled. Pearled farro, sometimes labeled Italian farro, has most of the bran removed, so it cooks faster than the other varieties and is the easiest option for everyday meal prep, especially for salads like this one.
Can you make farro salad ahead of time?
Yes! This is the ideal salad to make ahead. As it sits, the flavors meld and the grains absorb the lemony dressing. You can assemble the salad and store it in an airtight container in the refrigerator for up to 4 days. The kale will soften and become more tender over time. If you prefer crisp greens, wait to add the kale until just before serving.
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Ingredients
- 1 1/2 tsp. kosher salt, plus more for the cooking water
- 1 cup pearled farro, rinsed
- 1/3 cup sliced almonds
- 3 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 1 tsp. dijon mustard
- 1/4 tsp. smoked paprika
- 1/4 tsp. black pepper
- 1 garlic clove, grated
- Grated zest and juice of 1 lemon, plus 1 tablespoon lemon juice
- 1 small tart apple, chopped
- 1 cup cubed smoked cheddar (about 4 ounces)
- 1 cup chopped roasted red peppers (from a 12-ounce jar)
- 1/4 cup fresh parsley, chopped
- 1/2 red onion, chopped
- 3 cups baby kale (about 2 ounces)
Directions
- StepΒ 1In a medium saucepan, bring 5 cups of salted water to a boil over medium heat. Add the farro and boil until tender, 20 to 22 minutes. Drain the farro and spread on a rimmed baking sheet to cool completely, about 15 minutes.
- StepΒ 2Meanwhile, in a medium skillet, toast the almonds over medium heat, stirring frequently so they don't burn, 4 to 6 minutes. Remove to a bowl or plate and allow to cool completely.
- StepΒ 3In a lidded jar, combine the olive oil, vinegar, mustard, smoked paprika, pepper, garlic, lemon zest, the juice of 1 lemon, and Β½ teaspoon salt. Put the lid on the jar and shake the dressing until combined.Β
- StepΒ 4In a medium bowl, toss together the apple with the remaining 1 tablespoon lemon juice. Add the cheddar, roasted red peppers, parsley, onion, toasted almonds, cooled farro, and the remaining 1 teaspoon salt. Give the dressing another shake and pour it over the salad, tossing gently to coat. Carefully toss in the baby kale.
Tip:Β Once assembled, store the salad in an airtight container in the refrigerator for up to 4 days.
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