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.
1/4teaspoonblack pepperfreshly ground, plus more for serving
2tablespoonred wine vinegar
1/4cupolive oilextra light
FOR THE SALAD:
2 to 3handfulsbaby arugula
1/3cupwalnuts*toasted and chopped
2tablespoonsparsleychopped, plus more for serving
1tablespoonmint leavessliced, plus more for serving
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.