Name: Nutty Farro Salad with Apples and Arugula Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 3 cups cooked farro (from 1 cup dry); 1 cup arugula; 1 cup sliced radicchio; 1 Honeycrisp apple, thinly sliced; 3 Medjool dates, pitted and chopped; ½ cup finely chopped fresh parsley; ½ cup chopped walnuts; ½ cup shaved pecorino cheese; 1 tablespoon fresh thyme leaves; Apple cider vinegar (quantity not specified; adjust to taste, approximately 2-3 tablespoons); ¼ teaspoon sea salt; Freshly ground black pepper (to taste)

If you’re on the hunt for a fresh, wholesome, and slightly unexpected salad, this Nutty Farro Salad with Apples and Arugula Recipe is going to be your new favorite. It’s packed with delightful textures—from chewy farro to crunchy walnuts—and bursts with flavors that balance sweet, tangy, and nutty all in one bowl. I absolutely love this salad because it feels light yet satisfying, perfect for lunches or as a side that jazzes up any dinner table. Stick with me, and I’ll walk you through exactly how to make it shine every single time.

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Why You’ll Love This Recipe

Balanced Flavors: The sweet apples and dates perfectly complement the peppery arugula and tangy dressing.
Nutty Texture: Farro and walnuts add a satisfying chew and crunch that keep you coming back for more.
Quick & Easy: This salad comes together in about 30 minutes, making it great for busy weeknights.
Versatility: It’s brilliant as a side dish or a light meal, and you can customize it to suit your taste.

A clear glass bowl with six distinct layers: thin red apple slices with skin on at the bottom right, fresh green arugula leaves on the far right, dark red shredded cabbage below the apple slices, light shaved cheese slices at the bottom left, golden brown walnut pieces piled in the center, chopped dark reddish-brown dates with a slightly shiny texture above the walnuts, and a pile of light brown cooked grains filling the top center. Around the bowl on a white marbled surface are three small round white plates holding more walnut pieces, thin cheese slices, and a creamy beige sauce in a glass bowl with a spoon. Nearby is another glass bowl containing a light yellow oil with bubbles. Photo taken with an iphone --ar 2:3 --v 7 - Nutty Farro Salad with Apples and Arugula, healthy farro salad, apple and arugula salad, chewy farro salad recipe, nutty grain salad

Ingredients You’ll Need

This Nutty Farro Salad with Apples and Arugula Recipe shines because each ingredient brings something special—whether it’s the peppery bite of arugula or the honeyed sweetness of Medjool dates. When shopping, look for a crisp, firm apple like Honeycrisp to keep the salad fresh and crunchy.

Flat lay of cooked farro grains in a simple white ceramic bowl, a small bunch of fresh green arugula leaves, vibrant purple radicchio leaves, thinly sliced bright red and yellow Honeycrisp apple slices arranged neatly on a white plate, three plump Medjool dates with their glossy brown skin, finely chopped fresh parsley in a small white bowl, roughly chopped walnuts scattered beside a small pile, delicate curls of shaved pecorino cheese on a white dish, fresh green thyme leaves scattered gently, a small white bowl with amber apple cider vinegar dressing, a pinch of coarse sea salt crystals in a white bowl, and fresh cracked black peppercorns beside it, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Nutty Farro Salad with Apples and Arugula, healthy farro salad, apple and arugula salad, chewy farro salad recipe, nutty grain salad

Cooked Farro: This ancient grain is hearty and nutty—make sure to cook it until tender but still chewy.
Arugula: Choose fresh, vibrant leaves for that distinctive peppery flavor.
Radicchio: Adds a subtle bitterness and a beautiful pop of color.
Honeycrisp Apple: Sweet and crisp for perfect texture contrast.
Medjool Dates: Pitted and chopped, they bring natural sweetness and chew.
Fresh Parsley: Finely chopped for a bright herbal touch.
Walnuts: Chopped for crunch and healthy fats; toasting them lightly enhances the flavor even more.
Pecorino Cheese: Shaved for a salty, creamy finish that ties everything together.
Fresh Thyme Leaves: Adds a subtle, earthy fragrance.
Apple Cider Vinegar Dressing: You’ll want a tangy, balanced vinaigrette to bring all the ingredients into harmony.
Sea Salt: To season and highlight all the flavors.
Freshly Ground Black Pepper: For a little kick with every bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love encouraging friends to make this Nutty Farro Salad with Apples and Arugula Recipe their own. Trust me, once you make the base, you’ll want to experiment to truly make it your signature dish.

Add Protein: I often toss in grilled chicken or chickpeas for a more filling lunch—makes it perfect for meal prep.
Swap Nuts: If you’re not a fan of walnuts, toasted almonds or pecans work beautifully and offer a different crunch.
Seasonal Touches: In the fall, I add roasted butternut squash cubes, and in spring, some fresh peas make it pop.
Cheese Variations: Try parmesan or asiago if pecorino isn’t available, each giving a unique flavor twist.

How to Make Nutty Farro Salad with Apples and Arugula Recipe

Step 1: Prepare and Cook Your Farro

I usually cook farro ahead of time—it takes about 20 minutes to get to tender but retain that lovely chewiness. Drain it well and let it cool a bit before mixing. Here’s the trick: rinse your dry farro first, then boil it in salted water until you can just bite into it without resistance. This keeps the texture perfect and prevents mushiness.

Step 2: Assemble Your Ingredients in a Large Bowl

Layer the farro, arugula, radicchio, thinly sliced Honeycrisp apple, chopped dates, parsley, walnuts, shaved pecorino, and thyme leaves into your biggest bowl. I find a large bowl makes tossing everything easier without losing those delicate leaves.

Step 3: Dress and Toss the Salad

Add half of your apple cider vinegar dressing first, then sprinkle the sea salt and grind fresh black pepper generously on top. Toss everything gently but thoroughly so the dressing coats every bite. Taste, then gradually add more dressing as needed—this step made all the difference when I first tried the recipe, and it really helps avoid overdressing your salad.

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Pro Tips for Making Nutty Farro Salad with Apples and Arugula Recipe

Perfect Farro Texture: Don’t overcook your farro; chewy texture brings the salad alive.
Apple Slicing: Slice apples thinly and toss immediately in dressing to prevent browning.
Nut Preparation: Toast walnuts lightly in a dry pan for 3–4 minutes to deepen their flavor.
Adjust Dressing Slowly: Adding dressing little by little avoids soggy salad and lets you find the perfect balance.

How to Serve Nutty Farro Salad with Apples and Arugula Recipe

A white bowl filled with a colorful salad sitting on a white marbled surface. The salad has several layers: at the base there are light brown grains spread evenly, mixed with thin dark purple-red cabbage strips and bright green arugula leaves scattered throughout. On top of this are thin slices of red apple with white inside, placed around the bowl. There are also chunks of light brown walnuts spread across, and thin, uneven white cheese shavings scattered over everything. A wooden spoon is partly visible on the right side of the bowl. photo taken with an iphone --ar 2:3 --v 7 - Nutty Farro Salad with Apples and Arugula, healthy farro salad, apple and arugula salad, chewy farro salad recipe, nutty grain salad

Garnishes

I like to finish this salad with a few extra shaved pecorino curls and a light drizzle of good quality olive oil. Sometimes I throw on a few extra thyme leaves for that herbal pop. If you’re feeling fancy, a sprinkle of pomegranate seeds adds a stunning ruby-like jewel and bursts of juicy sweetness.

Side Dishes

This salad pairs amazingly well with roasted chicken, grilled salmon, or even a simple frittata. I also love serving it alongside a platter of hummus and warm pita for a light Mediterranean-inspired meal.

Creative Ways to Present

For dinner parties, I like to serve this salad layered in individual glass jars or elegant bowls so everyone can admire those beautiful colors. Another fun idea is to build a composed salad plate where each ingredient is artfully arranged instead of tossed—looks gorgeous and guests appreciate the effort.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the apples and arugula might soften slightly overnight, so I usually add fresh greens if I’m enjoying it later in the week.

Freezing

Since this salad has fresh greens and apples, I generally avoid freezing it—it changes the texture noticeably. However, you can freeze cooked farro separately to have on hand for quick salad assemblies later!

Reheating

If you want to enjoy this salad warm, reheat just the farro in a skillet or microwave before tossing it with the fresh ingredients and dressing. Trust me, it breathes new life into the salad without wilting the greens.

FAQs

Can I use other grains instead of farro?

Absolutely! While farro gives a unique chewy and nutty flavor, you can substitute with barley, quinoa, or even brown rice, adjusting cooking times accordingly. Keep in mind, some grains have different textures and cooking requirements.
How do I make the apple cider vinegar dressing?

A simple mix of apple cider vinegar, olive oil, a touch of honey or maple syrup, Dijon mustard, salt, and pepper works wonders. Whisk until emulsified and adjust tanginess and sweetness to your liking.
Can I prepare this salad in advance?

Yes! Cook and chill the farro in advance. For best texture, add the arugula, apples, and dressing right before serving to keep everything fresh and crisp.
What if I don’t have pecorino cheese?

You can swap with parmesan or Asiago cheese, which offer a similar salty flavor profile. If you’re avoiding cheese, toasted nutritional yeast adds a nice savory hint instead.

Final Thoughts

This Nutty Farro Salad with Apples and Arugula Recipe is one of those gems I keep coming back to, especially when I want something healthy yet packed with flavor and texture. It feels like you’re treating yourself but without any fuss. I hope you enjoy making it as much as I do—don’t be surprised if it quickly becomes a staple in your kitchen too!