Winter Farro Salad with Fried Shallots

This Winter Farro Salad is wholesome and delicious. Cooked farro is tossed with green apple, dried cranberries, baby arugula and toasted walnuts. Dressed in a honey dijon dressing and topped with crispy fried shallots. This recipe will serve 8-10.

Who doesn’t love a salad with texture?

me: raises both hands.

I promise you, this salad is loaded with texture and flavor. The chewiness of cooked farro is met with the sweetness of dried cranberries, crunchy toasted walnuts, crisp green apple, salty parmesan and peppery arugula. And if that wasn’t already swaying you to make this salad, the whole thing is tossed with fresh herbs, a simple honey dijon dressing and topped with fried shallots.

I kid you not. 

To Make This Winter Farro Salad You Will Need:

• farro
• vegetable broth
• kosher salt
• olive oil spray
• butter
• shallot
• dijon
• honey
• black pepper
• red wine vinegar
• olive oil
• green apple
• dried cranberries
• toasted walnuts
• mint
• parsley
• baby arugula
• parmesan cheese

Start by preparing the farro – which can totally be made in advance. Rinse 1 cup farro under running water until it runs clear. Add to a saucepan with 2 cups low-sodium vegetable broth and 1 teaspoon kosher salt. Cover and bring to a boil, then reduce the heat to medium-low and simmer for about 25 minutes or until all the broth is absorbed. Transfer to a bowl, tossing occasionally until cooled.

Meanwhile, spray a skillet with olive oil and add 1 tablespoon butter, 1 large shallot that has been sliced thin and a pinch of kosher salt.

Stir and cook over medium to medium-low until golden brown and crispy. This usually takes about 15 minutes.

The dressing is super simple. I just took my honey dijon vinaigrette and omitted the shallots. In a jar, measure 2 tablespoons dijon mustard, 2 tablespoons honey, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 tablespoons red wine vinegar and 1/4 cup olive oil.

Secure the lid and shake well, making sure the honey gets incorporated.

Once the farro has cooled, add 1 small sliced green apple, 1/2 cup dried cranberries, 1/3 cup toasted walnuts and a tablespoon both chopped mint and parsley.

Toss to combine.

Add in 2 generous handfuls of baby arugula.

Lastly add in 1/2 cup parmesan shavings.

Pour in desired amount of dressing. For me it was about half the jar.

Toss well to combine and coat in the dressing.

Transfer to a serving bowl and top with all the crispy fried onions.

Garnish with extra mint, parsley and black pepper.

Enjoy! And if you give this Winter Farro Salad with Fried Shallots recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 10 servings

Winter Farro Salad with Fried Shallots

This Winter Farro Salad is wholesome and delicious. Cooked farro is tossed with green apple, dried cranberries, baby arugula and toasted walnuts. Dressed in a honey dijon dressing and topped with crispy fried shallots.

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Additional Time: 15 minutes mins

Total Time: 1 hour hr

Ingredients

FOR THE FARRO:

• 1 cup farro
• 2 cups low-sodium vegetable broth
• 1 teaspoon kosher salt

FOR THE CRISPY SHALLOTS:

• 1 tablespoon butter
• 1 teaspoon olive oil, extra light
• 2 shallots, sliced thin
• 1 to 2 pinches kosher salt

FOR THE DRESSING:

• 2 tablespoon dijon mustard
• 2 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground, plus more for serving
• 2 tablespoon red wine vinegar
• 1/4 cup olive oil, extra light

FOR THE SALAD:

• 2 to 3 handfuls baby arugula
• 1 medium green apples, sliced
• 1/2 cup dried cranberries
• 1/3 cup walnuts*, toasted and chopped
• 2 tablespoons parsley, chopped, plus more for serving
• 1 tablespoon mint leaves, sliced, plus more for serving
• 1/2 cup shaved parmesan

Instructions 

TO MAKE THE FARRO:

• Rinse 1 cup farro under running water until it runs clear. Add it to a saucepan with 2 cups low-sodium vegetable broth and 1 teaspoon kosher salt. Cover and bring to a boil, then reduce the heat to medium-low and simmer for about 25 minutes or until all the broth is absorbed. Transfer to a bowl, tossing occasionally until cooled.

TO MAKE THE FRIED SHALLOTS:

• Add olive oil, butter and shallots with a pinch of kosher salt to a skillet. Stir and cook over medium to medium-low until golden brown and crispy. This usually takes about 15 minutes.

TO MAKE THE SALAD DRESSING:

• In a jar, measure dijon mustard, honey, kosher salt, freshly ground black pepper, red wine vinegar and olive oil. Secure the lid and shake well, making sure the honey gets incorporated.

TO MAKE THE SALAD:

• Once the farro has cooled, add sliced green apple, dried cranberries, toasted walnuts and a tablespoon both chopped mint and parsley. Toss to combine.
• Add in baby arugula and parmesan shavings.
• Pour in desired amount of dressing. (for me it was about half the jar) Toss well to combine and coat in the dressing.
• Transfer to a serving bowl and top with the fried shallots, extra mint leaves, chopped parsley and freshly ground black pepper.

Serving: 1serving, Calories: 206kcal, Carbohydrates: 24g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Cholesterol: 7mg, Sodium: 549mg, Fiber: 3g, Sugar: 13g

Author: Laurie McNamara

Course: Salads

Cuisine: American