Farro Fennel Apple Salad

Overhead of a large serving plate of Shaved Fennel and Apple Farro Salad, surrounded by ingredients, wooden utensils and a blue patterned linen

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.

Prep Time 15

Servings servings

Calories 212kcal

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

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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

Ingredients and Substitutions: Pearled farro is the way to go, as it’s easy to cook and has a nice chew. You can swap baby kale for the arugula if you prefer. I prefer a crisp, tart apple, like Honeycrisp or Granny Smith. Not only do they hold their texture well, but the flavor is lovely and tart. If you use a softer apple, it could break down and make the salad sweeter.

Optional herbs: Add a small sprinkle of fresh dill or parsley to elevate the flavor. Use a light hand, though, so that you do not overpower the fennel and apple.

Bulk it up: While this works beautifully as a light lunch or as a side salad, you can add roasted chicken or fish to make it the main event.

Make ahead tip: Cook the farro in advance, and chill in the fridge. Mix up the salad dressing, too, and chill that. Slice the fennel and apples just before throwing everything together. (Apple will brown if sliced too early. While you can add lemon juice to them and store them in the fridge, I don’t love this option.)

How to store: This salad is best eaten the same day it’s made to preserve both freshness and crunch. The ingredients will become soggy the longer they sit.

Nutrition