Farro Salad with Apricot Vinaigrette Recipe

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.

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Prep Time 10

Cook Time 15

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

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.
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.
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.
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.
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.