I have made this salad at least 20 times for parties and company and it keeps impressing me. Substitute quinoa and summertime stone fruits like peaches, nectarines or plums. Because these fruits are softer they won’t last as long at the apples so consider that into your plans.
Best Ever Farro or Quinoa Salad
1 c. whole-grain farro or 1 cup quinoa
2 c. low-sodium vegetable broth or water
1 1/2 tsp. kosher salt
1/3 c. extra virgin olive oil
3 tbsp. apple cider vinegar or rice vinegar
1 tbsp. Dijon mustard
2 tsp. honey
Freshly ground black pepper
2 c. lightly packed arugula
2 medium apples, cubed
1/4 c. toasted pecans or walnuts, roughly chopped
Optional: Feta or Parmesan cheese
In a medium saucepan, combine farro, vegetable broth or water, salt, and bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool. Make dressing: in a medium bowl, combine the olive oil with vinegar, mustard, and honey and season with salt and pepper. Assemble salad: combine cooked farro, arugula, apples and nuts. Drizzle dressing over salad and toss to coat.