I always love a good salad, but just a regular green salad will never do. It is just so…lackluster. I need something with a little more sustenance. This Farro Apple and Walnut Salad was just what I needed. I started with a base of fresh spinach, then layered in gala apples (my favorite kind), farro, walnuts, dried cherries and goat cheese. I topped it all with an apple cider vinaigrette. I am not sure why it didn’t make it into the photos. I apologize for that. Just know it was good and paired perfectly with the salad.
I always love to cook big batches of my grains, then I have them on hand. It is some of the only “meal prep” I do. At some point in the week I will need a grain for something. Rather than cooking only the amount I need, I will double or triple and have it on days when I want to throw a salad together like this.
Farro is such a great grain and with it’s new found popularity, it is pretty easy to find. It is a type of ancient wheat grain and also sometimes called emmer. It is high fiber, high protein and many other nutrients. What I love it for is that even my youngest, pickiest eater likes it. It is chewy and nutty, but also fairly mild for a grain.
Some people recommend soaking the farro overnight for quicker cooking times the next day. I think this is a little unnecessary. I mean, we are talking about a difference of 10-15 minutes. Besides, when cooking grains, I always start them first and walk away and finish everything else. As long as the heat is down when you are cooking, you really don’t have to babysit it at all.
Here are the basics of cooking farro- Rinse first. Isn’t my tiny little strainer too cute. I had to get it in the photo.
Add it to boiling stock or water. Make sure it is salted. Bland farro is a little tricky to take! Cover, move heat to low and allow to cook until water is absorbed.
- 3 cups vegetable stock You can also use water if you prefer. I like the flavor stock gives it though. If you would rather use a chicken, fish or beef stock, those are great too.
- 1 cup pearled farro
- 1 teaspoon salt this is a variable. You can add more or less, depending on preference.
- Bring stock to a boil over medium heat. Add salt and farro. Cover and simmer on low for 25-30 minutes. Remove from heat and let it rest for 5-10 minutes, fluff with fork.Serve as desired!Leftovers can be stored in the fridge for a week to a week and half. I like to reheat with a little liquid. So, if you are microwaving, place chilled farro in a microwaveable bowl. Add 2 tablespoons of water, cover and microwave on high for for about a minute. If you don't like using microwaves or prefer the cooktop, you can use the same method there. Place farro in pan, add water, cover and simmer until heated. Now, sit back and enjoy. Look at how healthy you are!!
Apple Cider Vinaigerette
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- 1/2 teaspoon minced garlic
- 2 teaspoon honey or sweetener of choice
- salt and pepper to taste
- Pour all ingredients into a bowl or jar. If you using a jar, shake to mix ( My preferred method). If using a small bowl, whisk to combine. Place and reserved dressing into the fridge in an airtight container. It will store well for about 3-5 days. It will actually hold longer than that, but the flavor just isn't the same. Now, sit back and enjoy. You deserve it!