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Winter Farro Salad with Fried Shallots

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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.
Course Salads
Cuisine American
Keyword arugula, Christmas, farro, grains, holiday, salad, Thanksgiving, wholesome, winter
Prep Time 15 mins
Cook Time 30 mins
Additional Time 15 mins
Total Time 1 hr
Servings 10 servings
Calories 206
Author Laurie McNamara

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.

Nutrition

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