Apple Farro Salad Recipe By Tasty

FARRO LENTIL SALAD RECIPE BY TASTY

Here's what you need: farro, lentils, grape tomato, cucumber, yellow bell pepper, red bell pepper, fresh parsley, olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, italian seasoning, salt, pepper, fresh arugula

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 16

Farro Lentil Salad Recipe by Tasty image

Steps:

In a medium bowl, combine the farro, lentils, tomatoes, cucumber, yellow pepper, red pepper, and parsley.
In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper, and whisk until well-combined.
Pour the vinaigrette over the farro salad and toss until well-combined.
Distribute the farro salad into airtight containers with the arugula, if using. Refrigerate for up to 5 days.
Enjoy!

Nutrition Facts : Calories 758 calories, Carbohydrate 127 grams, Fat 20 grams, Fiber 22 grams, Protein 25 grams, Sugar 5 grams

Ingredients

3 ½ cups farro, cooked
1 ½ cups lentils, cooked
1 cup grape tomato, halved
1 cup cucumber, diced
½ cup yellow bell pepper, diced
½ cup red bell pepper
⅓ cup fresh parsley, chopped
⅓ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon dijon mustard
1 clove garlic, minced
1 teaspoon italian seasoning
½ teaspoon salt
¼ teaspoon pepper
fresh arugula, to taste, optional

APPLE CIDER FARRO

This recipe is inspired by a delicious farro salad at the NYC restaurant Charlie Bird. Cooked in apple cider, the farro develops a sweet, fruity quality. At Charlie Bird, they toss it with juicy vegetables to make a salad, but this farro is good all on its own too. Simply toss with some olive oil and lemon and finish it off with some freshly grated Parmesan for a delicious side dish.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Apple Cider Farro image

Steps:

Bring 2 cups each apple cider and water to a boil in a saucepan. Stir in 1 1/2 cups farro, 3 strips lemon zest and 1 teaspoon kosher salt. Reduce the heat and simmer until the farro is tender and the liquid is mostly absorbed, 35 minutes. Let cool slightly. Whisk 2 tablespoons each olive oil and lemon juice in a medium bowl. Add the farro and toss. Top with grated Parmesan.

Ingredients

APPLE FARRO SALAD RECIPE BY TASTY

This hearty apple farro salad taste like fall. The warm farro mixed with the crisp apple makes a perfect pairing and will be a great addition to any holiday meal. This also makes a great easy-to-pack lunch.

Provided by Katie Aubin

Categories Sides

Time 40m

Yield 4 servings

Number Of Ingredients 14

Apple Farro Salad Recipe by Tasty image

Steps:

Make the dressing: In a medium bowl whisk together the garlic, mustard, lemon zest, lemon juice, honey, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
Make the salad: Add the farro and remaining ½ teaspoon salt and black pepper to a large bowl. Add 3 tablespoons of dressing, then toss to coat. Add the apples, hazelnuts, mint, and goat cheese and toss to combine. Dress with an additional 1-2 tablespoons of dressing and toss to coat. Season to taste with salt and pepper.
Serve the salad with the remaining dressing alongside.
Enjoy!

Nutrition Facts : Calories 818 calories, Carbohydrate 121 grams, Fat 33 grams, Fiber 21 grams, Protein 21 grams, Sugar 20 grams

Ingredients

1 medium garlic clove, minced
2 teaspoons dijon mustard
2 teaspoons lemon zest
3 tablespoons lemon juice
1 tablespoon honey
½ teaspoon kosher salt, plus more to taste
¼ cup neutral oil, such as canola or avocado oil
3 cups farro, cooked
1 teaspoon kosher salt, divided, plus more to taste
½ teaspoon black pepper
2 medium honeycrisp apples, thinly sliced
½ cup toasted hazelnuts, roughly chopped
⅓ cup fresh mint leaf, torn
4 oz goat cheese, crumbled

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.

Provided by Katzen

Categories Grains

Time 55m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

Farro, Apple and Pecan Salad image

Steps:

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.

Nutrition Facts : Calories 149, Fat 14.2, SaturatedFat 1.6, Sodium 1, Carbohydrate 6, Fiber 1.8, Sugar 3.6, Protein 1.1

Ingredients

1 1/2 cups cracked farro
1/4 cup olive oil, divided
1/2 medium red onion, chopped
1 large apple, cored and chopped (gala or granny smith preferred)
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
3 tablespoons apple cider vinegar
3/4 cup pecans, toasted and chopped
salt, to taste
pepper, to taste

CHARLIE BIRD'S FARRO SALAD

There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.

Provided by Melissa Clark

Categories dinner, lunch, weeknight, salads and dressings, main course

Time 45m

Yield 6 servings

Number Of Ingredients 14

Charlie Bird's Farro Salad image

Steps:

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams

Ingredients

1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
70 grams chopped pistachio nuts (1/2 cup)
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing

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Apple Farro Salad Recipe By Tasty

FARRO LENTIL SALAD RECIPE BY TASTY

Here's what you need: farro, lentils, grape tomato, cucumber, yellow bell pepper, red bell pepper, fresh parsley, olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, italian seasoning, salt, pepper, fresh arugula

APPLE CIDER FARRO

APPLE FARRO SALAD RECIPE BY TASTY

This hearty apple farro salad taste like fall. The warm farro mixed with the crisp apple makes a perfect pairing and will be a great addition to any holiday meal. This also makes a great easy-to-pack lunch.

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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