Shaved Fennel Apple Farro Salad
Shaved Fennel and Apple Farro Salad is colorful, flavorful and full of interesting textures. This fennel apple salad recipe features arugula, farro, fennel, apple, toasted pumpkin seeds and is finished with a homemade lemon vinaigrette. This is easy to serve as a side dish or turn it into a meal by adding a protein, like salmon or chicken. It would be a wonderful green side for the holiday season, too.
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The older I get, the more apt I am to order a salad whenever we’re out.
And the old I get, the more I like different textures and flavors in those salads.
Making these interesting, multi-faceted salads at home has not always been the easiest for me, though.
However: this Farro and Apple Fennel Salad is a new family favorite.
Why I love this recipe:
This salad recipe is the perfect combination of sweet and savory.
We’ve got tart apple slices paired with aromatic, crunchy fennel. There’s chewy farro and a light, zippy lemon vinaigrette that has a hint of sweetness, thanks to maple or honey. And then we add crunchy pepitas on top for finish.
The end result is just incredibly satisfying to eat, and I can see this being something I make for weeknight meals, simple lunches or even a holiday side that adds some brightness and greens to the table.
No matter when you serve it, it’s going to be delicious.
More easy salad recipes to make: Kale Mandarin Orange Salad | Salmon Caesar Salad | Lemon Quinoa Salad | Roasted Fennel Orange Salad
What you need to make this recipe:
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- Mason jar
- Liquid measuring cup or mini angled measuring cup
- Citrus juicer
- Sharp knife or mandoline
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
In addition to these tools, here is what you need to grab at the store:
- Olive oil — use your favorite brand and kind. I tend to keep extra virgin olive oil in my kitchen at all times, but regular is fine, too.
- Lemon juice — freshly squeezed is where it’s at. Use a citrus juicer or purchase the cold pressed kind in the refrigerated section at the store. Bottled lemon juice will not give the same effect.
- Maple syrup — this adds a nice pop of natural sweetness to the dressing. You could also use honey, if you prefer.
- Kosher salt — medium grain kosher salt is my go-to. (Diamond Crystal is my favorite brand.) You could use a similarly sized sea salt.
- Freshly ground black pepper — black pepper also adds a nice pop
- Baby arugula —these baby greens are classic and so light with a bit of pepperiness.
- Cooked farro — pearled farro is easiest to cook and has a nice chewy texture. You can also use cooked barley, but farro has a slightly firmer bite that works best in this salad.
- Fennel —you need a small fennel bulb. Slice it thinly with a sharp knife or a kitchen mandoline. It gives a crisp and aromatic crunch to the salad. You could swap it with thinly sliced napa cabbage, if you prefer, for a different vibe.
- Apple — much like the fennel, you want to slice the apple as thinly as you can. I like to use a crisp apple, like a honeycrisp, granny smith or a pink lady, but you can certainly use your favorite variety. A softer apple will make the salad sweeter.
- Toasted pumpkin seeds — also known as pepitas, these add some crunchy texture to the salad.
- Optional herbs — a small sprinkle of fresh dill or parsley can elevate the flavor of this salad. Just remember to keep it subtle so that you do not overpower the fennel and apple.
Substitutions and swaps:
Swap out the arugula for baby kale if you prefer a sturdier green in your salad.
Add cheese. A crumble of feta, goat cheese or blue cheese would all be an excellent addition to this salad.
Change up the seeds. Use sunflower seeds or a toasted nut, like pecans, walnuts almonds or even hazelnuts, if you prefer.
How to make Apple Fennel Salad with Farro
Cook the farro to its packaging instructions. Set aside to cool slightly. If it is too warm, it will wilt the greens.
Slice the fennel and apple with a sharp knife in thin slices or with a mandoline.
Make the dressing. Whisk together the olive oil, lemon juice, maple syrup, salt and pepper in a small bowl. You could also shake them together in a jar with a tight-fitting lid.
Assemble the salad. Measure the arugula into a large salad bowl with the farro, fennel and apple.
Dress the salad by pouring the dressing directly over the salad ingredients. Toss gently to combine.
Taste to see if you need to add more salt or pepper (or more lemon juice), then garnish with toasted pumpkin seeds.
Serve at room temperature or chilled, and enjoy!
How to store:
This salad is best eaten the same day because it preserves freshness and crunch.
Erin’s Easy Entertaining Tips
This gorgeous apple fennel salad recipe would make a delicious and colorful salad to serve while entertaining.
If I were to make this for sharing, here are a few things I might do:
- Double the recipe, especially if I have a crowd who’s into salad.
- Prep part of the salad ahead of time. Cook the farro down and let it chill. Make the dressing up to a few days in advance, and simply shake to combine. Slice the fennel and apples right before serving because the apples will brown if sliced too early.
- Add a protein to make this the main dish! This colorful salad pairs beautifully with grilled or roasted chicken or various types of fish, like roasted salmon or poached salmon.
Frequently Asked Questions:
You can swap kale for the arugula, if you prefer, though you’ll need to toss that in the dressing beforehand so it can soak into the kale. You could use a different nut or seed
Quick tips and tricks to the best farro salad recipe:
- Have fun with the flavors and textures. You can make a few substitutions, including kale for the arugula, cabbage for the fennel and different type of apples and seeds, if you prefer. This will change the overall vibe, but it will still be delicious.
- Double the recipe for a crowd!
- Cook the farro in advance (and let it chill in the refrigerator so that it doesn’t wilt the greens.) Pearled farro is the easiest to cook and has a lovely chewy texture.
- Serve it room temperature or chilled. But don’t toss everything together until it’s go-time because the greens will wilt and the apples will brown if not served quickly.
- Balance the flavors. Taste the salad after tossing. Add a little extra lemon juice drizzle for brightness or a pinch more salt if needed.
Here’s how you can make this salad in your own kitchen…
Farro Fennel Apple Salad
Ingredients
Salad Ingredients
- 1 cup cooked farro
- 1 small fennel bulb thinly sliced
- 1 apple thinly sliced
- 3 cups baby arugula leaves
- 3 tablespoons toasted pumpkin seeds (pepitas)
Lemon Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon maple syrup (can use the same amount of honey)
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Equipment
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Instructions
- Cook the farro to the package instructions. Set aside and let cool slightly.
- Slice the apple and fennel into thin, even slices. You may use a sharp knife or a mandoline.
- Make the dressing. Combine the olive oil, lemon juice, maple syrup, salt and pepper in a bowl and whisk together OR do this in a jar with a tight-fitting lid. Shake to combine.
- Assemble the salad in a large bowl. Measure in the arugula with the farro, fennel and apple.
- Pour the dressing over the salad and toss gently to combine. Taste and add additional seasonings (or more lemon juice), if necessary.
- Scatter the toasted pumpkin seeds on top.
- Serve immediately at room temperature or pop in the fridge for a few minutes so that it’s lightly chilled, then serve.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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