Hearty & Fresh Farro Salad with Apricot Vinaigrette Recipe

I recently made this Farro Salad with Apricot Vinaigrette Recipe, and I have to say, it quickly became one of my favorite go-to salads. The combination of nutty farro, crisp green apples, and roasted pistachios tossed in a sweet-tangy apricot dressing was absolutely irresistible.

I love how it feels fresh, light, and yet so satisfying. Making it was easier than I expected, and the flavors truly pop with every bite. Trust me, once you try this, it’s going to be a salad you’ll make again and again. For a hearty twist, you can even pair it with a Chile Relleno Quesadilla Recipe for a more filling meal.

Ingredients

Here’s everything you need to make this flavorful salad, along with some tips from my own kitchen experiments:

• 1 3/4 cups dry farro (about 8–9 oz) – I prefer pearled farro for faster cooking and a tender chew.
• 5 oz spring mix – Fresh greens work best; avoid pre-frozen spinach as it can get watery.
• 1/2 cup shaved parmesan – Freshly shaved cheese balances the sweetness of the apricot vinaigrette perfectly.
• 1/2 cup roasted pistachios, chopped – Adds a nutty crunch and a hint of saltiness.
• 1/2 green apple, thinly sliced – Tart apples like Granny Smith give a refreshing bite.
• 3–4 radishes – Thinly sliced for crisp texture and color.

Apricot Vinaigrette

• 1/3 cup olive oil – Choose extra-virgin for richer flavor.
• 3 tbsp apricot jam – Provides the sweet base for the dressing.
• 3 tbsp white wine vinegar or apple cider vinegar – Adds a tangy zing.
• 2 tsp Dijon mustard – Helps emulsify the vinaigrette.
• 1 tsp maple syrup or honey – Optional, enhances sweetness naturally.
• Salt & pepper – Season to taste.

Note: several servings

Variations

I love experimenting with this salad, and there are a few ways you can switch things up:

• Dairy-free: Swap parmesan for a sprinkle of nutritional yeast or omit entirely.
• Sugar-free: Use a sugar-free apricot jam or fresh apricot puree for the vinaigrette.
• Nut-free: Replace pistachios with roasted sunflower seeds or pumpkin seeds.
• Extra flavor: Toss in dried cranberries, pomegranate seeds, or fresh herbs like mint or parsley for a bright twist. You can also serve alongside a Chopped Cheese Sandwiches Recipe for a fun, casual meal.

Cooking Time

This recipe comes together quickly:

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Equipment You Need

Here’s what I used to make this salad, along with how each tool helps:

• Medium pot – For cooking the farro to tender perfection.
• Cutting board – Makes slicing apples and radishes safe and easy.
• Chef’s knife – Essential for chopping nuts and slicing produce neatly.
• Large salad bowl – Perfect for tossing everything together without spilling.
• Small bowl or jar – For mixing the apricot vinaigrette easily.

How to Make Farro Salad with Apricot Vinaigrette Recipe

Cook the Farro

First, I added the farro to a medium pot with water and a pinch of salt. I brought it to a boil, then lowered the heat to simmer for 15–18 minutes until tender. Once cooked, I drained the water and fluffed it with a fork to keep the grains separate and chewy.

Prepare the Fruits and Veggies

While the farro cooked, I thinly sliced the radishes and cut the green apple into small strips about an inch long. Fresh, crisp produce really makes this salad pop in flavor and texture.

Assemble the Salad

In a large salad bowl, I combined the spring mix, sliced radishes, apple strips, roasted pistachios, and shaved parmesan. I topped everything with the cooked farro to create a hearty, colorful base.

Make the Apricot Vinaigrette

Next, I whisked together olive oil, apricot jam, vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper. Breaking up any jam clumps ensures a smooth, well-blended dressing.

Toss and Serve

Finally, I poured the vinaigrette over the salad and tossed gently until everything was evenly coated. The salad looked vibrant, smelled amazing, and was ready to enjoy immediately.

Additional Tips for Making this Recipe Better

From my own kitchen experiments, here’s how I make this salad extra special:

• I like to toast the pistachios lightly for deeper flavor.
• Letting the farro cool slightly before tossing prevents the greens from wilting.
• I occasionally add a few fresh herbs like parsley or mint for a refreshing touch.
• Adjust the vinaigrette sweetness to taste; some days I add an extra teaspoon of honey.

How to Serve Farro Salad with Apricot Vinaigrette

Serving this salad is all about presentation:

• Serve chilled or at room temperature for a refreshing summer dish.
• Garnish with extra shaved parmesan or a few whole pistachios for a rustic look.
• Pair with grilled salmon, roasted chicken, or even a light pasta dish for a complete meal.

Nutritional Information

Here’s what you get in one serving (approximate):

• Calories: 320 kcal – A filling yet light side dish.
• Protein: 10 g – Thanks to protein-rich farro and nuts.
• Carbohydrates: 40 g – Complex carbs from farro keep you energized.
• Fat: 14 g – Healthy fats from olive oil and pistachios.

Make Ahead and Storage

Storing

I find that the salad stays fresh in an airtight container in the fridge for up to 2 days. Keep the vinaigrette separate until ready to serve if you want the greens extra crisp.

Freezing

This salad doesn’t freeze well because the fresh greens and dressing lose texture. I recommend only freezing the cooked farro for later use.

Reheating

If using leftover farro, reheat it gently and toss with fresh apples, radishes, and vinaigrette just before serving for the best taste.

Why You’ll Love This Recipe

There are so many reasons this salad has become a favorite in my kitchen:

• Easy to make: From start to finish in 25 minutes.
• Nutrient-rich: Packed with fiber, protein, and antioxidants from whole grains and nuts.
• Flavorful and balanced: Sweet, tart, savory, and crunchy in every bite.
• Versatile: Perfect as a side or a light main course.
• Customizable: Easy to adjust for dietary preferences or seasonal produce.

Whether I’m serving it for lunch, dinner, or a picnic, this Farro Salad with Apricot Vinaigrette always impresses with its flavor, texture, and wholesome ingredients.

Ash Tyrrell

Farro Salad with Apricot Vinaigrette Recipe

I recently made this Farro Salad with Apricot Vinaigrette, and I have to say, it quickly became one of my favorite go-to salads. The combination of nutty farro, crisp green apples, and roasted pistachios tossed in a sweet-tangy apricot dressing was absolutely irresistible. I love how it feels fresh, light, and yet so satisfying.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups dry farro about 8–9 oz – I prefer pearled farro for faster cooking and a tender chew.
• 5 oz spring mix – Fresh greens work best; avoid pre-frozen spinach as it can get watery.
• 1/2 cup shaved parmesan – Freshly shaved cheese balances the sweetness of the apricot vinaigrette perfectly.
• 1/2 cup roasted pistachios chopped – Adds a nutty crunch and a hint of saltiness.
• 1/2 green apple thinly sliced – Tart apples like Granny Smith give a refreshing bite.
• 3 –4 radishes – Thinly sliced for crisp texture and color.
• 1/3 cup olive oil – Choose extra-virgin for richer flavor.
• 3 tbsp apricot jam – Provides the sweet base for the dressing.
• 3 tbsp white wine vinegar or apple cider vinegar – Adds a tangy zing.
• 2 tsp Dijon mustard – Helps emulsify the vinaigrette.
• 1 tsp maple syrup or honey – Optional enhances sweetness naturally.
• Salt & pepper – Season to taste.

Method

 

1. First, I added the farro to a medium pot with water and a pinch of salt. I brought it to a boil, then lowered the heat to simmer for 15–18 minutes until tender. Once cooked, I drained the water and fluffed it with a fork to keep the grains separate and chewy.
2. While the farro cooked, I thinly sliced the radishes and cut the green apple into small strips about an inch long. Fresh, crisp produce really makes this salad pop in flavor and texture.
3. In a large salad bowl, I combined the spring mix, sliced radishes, apple strips, roasted pistachios, and shaved parmesan. I topped everything with the cooked farro to create a hearty, colorful base.
4. Next, I whisked together olive oil, apricot jam, vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper. Breaking up any jam clumps ensures a smooth, well-blended dressing.
5. Finally, I poured the vinaigrette over the salad and tossed gently until everything was evenly coated. The salad looked vibrant, smelled amazing, and was ready to enjoy immediately.

Notes

• I like to toast the pistachios lightly for deeper flavor.
• Letting the farro cool slightly before tossing prevents the greens from wilting.
• I occasionally add a few fresh herbs like parsley or mint for a refreshing touch.
• Adjust the vinaigrette sweetness to taste; some days I add an extra teaspoon of honey.