Harvest Farro Salad is full of flavors and wholesome ingredients — a satisfying vegetarian grain salad perfect for fall and winter, and a welcome addition to holiday potlucks.
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Originally published in November, 2016.
Have you tried farro yet? I’ve used it in several recipes before, and it’s one of my favorite whole grains. Unlike lighter grains such as quinoa or couscous, farro has a firm texture and a pleasant nutty flavor that holds up well in salads. It’s also nutritious — a good source of protein and fiber — so it keeps you satisfied. For those reasons, farro makes a terrific base for this Harvest Farro Salad.
The salad combines seasonal fruits and crunchy elements: apples, pears, celery, dried cranberries and pumpkin seeds. A bright Clementine Vinaigrette ties everything together, balancing sweetness and acidity. You can serve the salad chilled or at room temperature, and it travels well for potlucks and gatherings.
Right now markets offer plenty of apples, pears and clementines, which inspired this version. The combination of crisp fruit, chewy farro and crunchy seeds gives each bite contrast and depth. If you want extra richness, crumbled feta or goat cheese would be a tasty addition, though I kept this version simple to highlight the fresh flavors.
This salad is a lighter alternative to heavy comfort dishes common in the colder months. The Clementine Vinaigrette adds brightness that complements the natural sweetness of the apples, pears and dried cranberries. If you plan to refrigerate the salad, add the dressing before chilling to help prevent fruit from browning.
Love whole grain salads? Try other recipes that use farro, quinoa, wheat berries and brown rice for hearty, nutritious meals.
Print Recipe
Harvest Farro Salad
Yield: 4 main dish servings
Prep Time: 1 hour
Ingredients:
- 1 cup farro, uncooked
- 1 large crisp apple, chopped small (Pink Lady recommended)
- 1 large pear (or 2 small pears), chopped small
- 1 large celery stalk, chopped small
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- 1/3 – 1/2 cup Clementine Vinaigrette
- Big pinch coarse salt and fresh ground pepper, to taste
- Optional: crumbled feta or goat cheese
Directions:
- Cook the farro according to package instructions. Drain and chill completely in the refrigerator for about 1 hour.
- In a large bowl, combine the cooled farro with chopped apple, pear, celery, dried cranberries and pumpkin seeds. Gently toss with Clementine Vinaigrette. Season with salt and pepper to taste. Serve at room temperature or chilled.
- If preparing ahead, keep the salad refrigerated. The grains will absorb some dressing, so add a little extra dressing before serving if needed. Adding dressing before refrigeration helps prevent the fruit from browning.
Recipe developed in collaboration with Bob’s Red Mill.
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More farro to try:
Italian Tuna and White Bean Farro Salad
Garden Farro Salad with Feta
Black Bean Farro with Avocado | Reluctant Entertainer
Balsamic Chicken and Broccoli over Farro | Dine & Dish
Kale Salad with Farro and Honey Dijon Dressing | Rachel Cooks
Disclosure: This recipe was created in partnership with Bob’s Red Mill. I was compensated for developing this recipe and post. Thank you for supporting the brands that support Aggie’s Kitchen!