Best ever farro salad
This super simple, fruit and veggie packed best ever farro salad is the perfect farro summer salad recipe that everyone will love.
Servings 8
Calories 479kcal
Ingredients
For the farro
- 1 cup farro
- 1 cup apple cider or apple juice
- 2 teaspoon salt
- 2 cups water
For the salad
- 4 slices cooked bacon crumbled
- 1 cup farro cooked
- ½ cup strawberries sliced
- ½ cup cherries pitted and cut in half
- 1 cup blueberries
- 1 zucchini
- 1 yellow zucchini
- ¾ cup asparagus finely julienned on an angle
- 1 cup arugula I used baby arugula
- 2 cups spinach
- ¼ cup roughly chopped fresh chives
- ¼ cup roughly chopped fresh parsley
- 5 hard-boiled eggs quartered
For the dressing
- ¾ cup extra virgin olive oil
- 2 tablespoon sherry or apple cider vinegar I prefer sherry for this
- 1 tablespoon lemon juice
- 2 teaspoon Dijon mustard
- 3 teaspoon honey
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
To cook the farro
- Combine farro, salt, apple cider and water in a sauce pan. Bring to a boil, uncovered over medium-high heat. Once boiling, turn heat to low and simmer, still uncovered until most of the liquid is absorbed and the forro is good and tender. If the faroo absorbs all the liquid before finishing cooking, add a bit more water.
For the dressing
- Whisk together all dressing ingredients EXCEPT the oil. Slowly drizzle the oil in a steady stream, while whisking, until it comes together.
For the salad
- Put all salad ingredients EXCEPT the hard boiled eggs in a large serving bowl.
- Pour the dressing on the salad and mix to combine. Place the eggs on top and serve.
Notes
This salad will keep for an extra day. But I recommend assembling and eating the same day, as the arugula and spinach will begin to wilt.
Nutrition
Calories: 479kcal | Carbohydrates: 53g | Fat: 26g