Dinner

Honeycrisp Arugula Date Farro Salad Recipe

ByElena Hart January 21, 2026January 21, 2026

Introduction

This Honeycrisp Arugula Date Farro Salad is a vibrant and wholesome dish that balances sweet, tangy, and nutty flavors. With tender farro, crisp apples, and a bright orange maple vinaigrette, it’s perfect for a refreshing lunch or a light dinner.

A white bowl filled with a colorful mixed salad resting on a white marbled surface. The salad has a base layer of green leafy spinach and kale scattered throughout. On top of the leaves, there are soft brown grains mixed evenly, pieces of red and green apple cubes, and small chunks of dark brown nuts. Thin slices of pale yellow apple fan out neatly on one side of the bowl. Thin translucent slices of shallots and small grated white cheese shavings are sprinkled over the salad. A light drizzle of golden dressing shines on top, with a small white bowl of the same dressing seen partly in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked farro*
1 large Honeycrisp apple, chopped

1/2 cup pitted, chopped Medjool dates
1/3 cup chopped pecans, toasted

1 medium shallot, very thinly sliced
1/2 cup shaved Parmesan cheese

3 cups baby arugula
Salt and pepper to taste
1/2 of a medium shallot, finely chopped (about 2 tablespoons)

1 clove garlic, finely chopped
2 teaspoons orange zest
2 teaspoons pure maple syrup

1 teaspoon Dijon mustard
Juice of 1 navel orange
1/4 cup apple cider vinegar

Pinch of cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper

1/3 cup extra virgin olive oil

Instructions

Step 1: In a large bowl, combine the cooked farro, chopped Honeycrisp apple, chopped Medjool dates, toasted pecans, very thinly sliced shallot, shaved Parmesan cheese, and baby arugula. Season with a pinch or two of salt and freshly cracked black pepper. Toss gently to mix all the ingredients.
Step 2: To make the orange maple vinaigrette, whisk together the finely chopped shallot, garlic, orange zest, orange juice, apple cider vinegar, pure maple syrup, Dijon mustard, salt, pepper, and a pinch of cinnamon in a small bowl. Slowly drizzle in the extra virgin olive oil while whisking until the dressing is well combined. Adjust seasoning with salt and pepper as needed.

Step 3: Pour the desired amount of vinaigrette over the salad ingredients and toss gently to coat everything evenly. Taste and add additional salt, pepper, or dressing if needed. Serve with extra vinaigrette on the side.

Tips & Variations

Use warm farro to help the flavors meld better with the vinaigrette.
Substitute pecans with walnuts or almonds for a different nutty crunch.

Add a handful of dried cranberries or figs for extra sweetness and texture.
For a vegan option, omit the Parmesan or use a plant-based cheese alternative.

Storage

Store the salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Combine just before serving to keep the arugula fresh and crisp. Leftovers can be enjoyed cold or at room temperature. If the salad absorbs too much dressing after storing, add a splash of fresh orange juice or olive oil to refresh it.

How to Serve

A dark bowl sits on a white marbled surface, filled with a layered salad starting with a base of green leafy arugula mixed with tan cooked grains. On top, there are thin pale yellow apple slices fanned out on one side, along with small red apple chunks scattered throughout. Shiny dark brown pecan pieces and thinly sliced light purple shallots are sprinkled over the salad. Thin, translucent white shavings of cheese add texture, and a woman's hand holding a spoon is drizzling golden honey sauce from above. Nearby, a white bowl contains more of the honey sauce, with a few drops spilled on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad ingredients and vinaigrette separately in advance. Toss the salad with the dressing right before serving to keep the arugula crisp.

What is farro and can I substitute it?

Farro is a nutty, chewy whole grain commonly used in Mediterranean dishes. You can substitute it with barley, quinoa, or brown rice if preferred, keeping in mind that cooking times and textures will vary.