Farro, Apple and Pecan Salad
Serves 8
Time 1 hr 10 min
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 easy side dish. Sliced pears are a perfect match, too.
Special Diets:
Ingredients
- 1 1/2 cup farro
- 1/2 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil, divided
- 1/2 red onion, chopped
- 1 large Gala or Granny Smith apple, cored and chopped
- 1 tablespoon chopped fresh thyme
- 3 tablespoons cider vinegar
- 3/4 cup chopped toasted pecans
- 1/4 teaspoon ground black pepper
Method
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 the bowl with farro.
Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.
Nutritional Info:
Per serving: 250 calories (140 from fat), 15g total fat, 1.5g saturated fat, 0mg cholesterol, 150mg sodium, 27g carbohydrates (5g dietary fiber, 5g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 cup farro
- 1/2 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil, divided
- 1/2 red onion, chopped
- 1 large Gala or Granny Smith apple, cored and chopped
- 1 tablespoon chopped fresh thyme
- 3 tablespoons cider vinegar
- 3/4 cup chopped toasted pecans
- 1/4 teaspoon ground black pepper