Farro, Apple and Pecan Salad

"Cooked farro has a nutty flavor and slightly chewy texture, both of which are particularly delicious in salads like this one. Use your favorite variety of apple to make this late summer and early fall salad. Sliced pears are a perfect match, too. From Whole Foods. I've not tried this one yet."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by januarybride photo by januarybride
Ready In:
55mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Soak farro in cold water for 20 minutes; drain well.
  • Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.
  • Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.
  • Transfer apple mixture to bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.

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Reviews

  1. Great combo of flavors. My Farro was cooked perfectly after only 15 minutes. . .first time using Farro and I love it. I added the pears (uncooked) at the end in addition to the apple and I highly recommend using both. I used sweet yellow onion in place of the red onion for a more mellow onion flavor. Next time I will leave out the oil and vinegar and serve it warm as a side dish which I am SURE would be 5 stars!!! My mind is racing with other versions of this recipe already! Thanks for posting! Made for Veg*n Swap Dec 2009.
     
  2. This is a very nice and hearty fall salad. I added chopped dried cranberries to add a little sweetness and did not sautee the apples. I would have added some feta cheese if I had any on hand. This could be easily adapted with whatever ingredients you have on hand. Sunflower seeds, walnuts or pine nuts could be used in place of the pecans. Shallots or green onions could be used in place of the red onion. Dried cherries or apricots would also be nice additions.
     
  3. Excellent!!! This is only the second time I've had farro and I think I'm in love. I loved everything about this version....the apples, pecans, thyme (I used dried), red onions and of course the farro. The combinations were perfect and flavorful. I loved the sauteed red onions but next time will leave my apples raw. My farro was tender and ready with about 15 minutes of cook time. Thank you for posting this Whole Foods recipe. Yum!
     
  4. Hello, farro! Where have you been all my life?!? This was my first foray into farro and it was truly fantastic! Like other reviewers, I chose to serve this room temp/warm instead of chilled and it was so very yummy and gobbled by all ages. I used one T of oil to saute the onions/apples, then completely forgot to add more and it still turned out fine. I also used walnuts instead of pecans, and slightly fewer since I was emptying a bag that needed to be finished. I would like to try the options other reviewers have mentioned (goat cheese, pears, etc.) but as written this is still a wonderful dish! Thank you so much for a recipe that left my 3 year old saying "mommy, I love farro!" :) Made for Veg Swap Sept 2011.
     
  5. Loved it! I didn't have apple cider vinegar so I used seasoned rice vinegar. Also added a handful of dried cranberries to the apple saute. Was really good. Tasty way to get your whole grains. Kept it warm and served with roasted chicken. Delightful! Will try with goat cheese next time.
     
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Tweaks

  1. Hello, farro! Where have you been all my life?!? This was my first foray into farro and it was truly fantastic! Like other reviewers, I chose to serve this room temp/warm instead of chilled and it was so very yummy and gobbled by all ages. I used one T of oil to saute the onions/apples, then completely forgot to add more and it still turned out fine. I also used walnuts instead of pecans, and slightly fewer since I was emptying a bag that needed to be finished. I would like to try the options other reviewers have mentioned (goat cheese, pears, etc.) but as written this is still a wonderful dish! Thank you so much for a recipe that left my 3 year old saying "mommy, I love farro!" :) Made for Veg Swap Sept 2011.
     
  2. Great combo of flavors. My Farro was cooked perfectly after only 15 minutes. . .first time using Farro and I love it. I added the pears (uncooked) at the end in addition to the apple and I highly recommend using both. I used sweet yellow onion in place of the red onion for a more mellow onion flavor. Next time I will leave out the oil and vinegar and serve it warm as a side dish which I am SURE would be 5 stars!!! My mind is racing with other versions of this recipe already! Thanks for posting! Made for Veg*n Swap Dec 2009.
     

RECIPE SUBMITTED BY

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
 
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