Folks are often wary when I share the ingredient list of this salad - apples, feta, lemon, pecans, arugula, garlic and farro? (What even is farro?)
Trust me on this one. Its bright red, green and white colors will liven up any table and offer something fresh and interesting among a sea of brown on brown casseroles.
Best Ever Farro Salad with Garlic Lemonette Dressing
1 c. farro or quinoa
2 c. low-sodium vegetable broth or water
1 1/2 tsp. kosher salt
1/4 c. extra virgin olive oil
¼ c. lemon juice
1 tbsp. Dijon mustard
1 clove garlic, minced
Freshly ground black pepper
2 c. lightly packed arugula
2 medium red-colored apples, cubed with skin on
1/4 c. toasted pecans or walnuts, roughly chopped
½ cup feta cheese, crumbled
In a medium saucepan, combine farro or quinoa, vegetable broth or water, salt, and bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until grain is tender and no broth remains, about 30 minutes. When the grain is cooked, transfer to a large bowl to cool.
Make dressing: in a medium bowl, combine the olive oil with the lemon juice and mustard and season with salt and pepper.
Assemble salad: place the grain on the platter, top with arugula then the apples, feta cheese and nuts. Pour over the lemonette dressing right before serving. Serves 4 – 6 people.