Best-Ever Farro Salad

sweet and fruity flavors
Sweet and fruity flavors
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1 cup Whole-grain farro
2 cups Vegetable broth low-sodium
1½ tsp Kosher Salt
1 Bay leaf
1 Shallots large, very thinly sliced
⅓ cup Olive oil extra virgin
3 tbsp Apple cider vinegar
1 tbsp Dijon mustard
2 tsp Honey
Black pepper freshly ground
2 cups Arugula lightly packed
1 Apples green , chopped
½ cup Parmesan cheese shaved
¼ cup Basil freshly chopped
⅛ cup Parsley freshly chopped
¼ cup Pecans toasted, roughly chopped

Nutritional information


Best-Ever Farro Salad


This Best-Ever Farro Salad  is great on so many levels – the key ingredient is crispy fried shallots and the dressing is packed full of flavor! Add cooked farro, nuts, cheese, fruit, and leafy greens and you’ve got a pretty special Christmas salad!

To make this salad, start by cooking farro with vegetable broth, salt and a bay leaf. Transfer to a large bowl and leave to cool. Fry shallots in oil until crisp and golden. Remove shallots from oil with a slotted spoon and drain on a plate lined with a paper-towel. To make the dressing, combine cooled olive oil with vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Assemble salad by combining the cooked farro with the crispy shallots, arugula, apple, Parmesan, basil, parsley, and pecans. Pour the dressing over the salad and toss well to coat. 

To make the Best-Ever Farro Salad, you will need the following ingredients:

Ingridiens for Best-Ever Farro Salad

Steps to make Best-Ever Farro Salad


Cook farro


Place 1 cup of whole-grain farro in a saucepan with 2 cups of vegetable broth, 1½ teaspoons of kosher salt and 1 bay leaf. Bring to a boil and reduce to a simmer. Cook for about 30 minutes, stirring occasionally, until the farro is tender and has absorbed all the broth. Once cooked, transfer to a large bowl and leave to cool.


Make fried shallots


Combine ⅓ cup of oil and 1 large sliced shallot in a small saucepan over medium heat. Once the shallot starts to bubble, reduce the heat to medium-low. Cook for 15-20 while stirring occasionally until the shallot is crisp and golden. Remove the shallot from oil with a slotted spoon and drain on a plate lined with a paper-towel. Leave the olive oil to cool.


Make dressing


Combine the cooled olive oil with 3 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 2 teaspoons of honey and season with salt and pepper.


Assemble salad


Mix the cooked farro with the crispy shallots, 2 cups of lightly packed arugula, 1 chopped green apple, ½ a cup of shaved Parmesan cheese, ¼ cup of freshly chopped basil, ⅛ cup of freshly chopped parsley, and ¼ cup of roughly chopped toasted pecans.



To serve, drizzle with dressing and toss well to coat.

This really is the Best-Ever Farro Salad. It is filling with the crunchy texture of crispy fried shallots! If you try this delicious Christmas salad, please come back and leave a review below!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Great! Delicious salad! Thanks for sharing!

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