Honeycrisp Arugula Date Farro Salad Recipe
This Honeycrisp Arugula Date Farro Salad is a vibrant and wholesome dish combining nutty farro with sweet Honeycrisp apples, chewy medjool dates, crunchy toasted pecans, peppery arugula, and sharp parmesan. Tossed in a zesty and slightly sweet orange maple vinaigrette, this salad offers a perfect balance of flavors and textures making it ideal for a refreshing lunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (for cooking farro and toasting pecans)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad 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
Orange Maple Vinaigrette
- 1/2 of a medium shallot, finely chopped (about 2 tablespoons)
- 1 clove garlic, finely chopped
- 2 teaspoons orange zest
- Juice of 1 navel orange
- 1/4 cup apple cider vinegar
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- Pinch of cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup extra virgin olive oil
Instructions
- Prepare the salad: In a large bowl, combine the cooked farro, chopped Honeycrisp apple, pitted and chopped medjool dates, toasted pecans, very thinly sliced shallot, shaved parmesan cheese, and baby arugula. Season with salt and freshly cracked black pepper to taste. Toss the mixture gently to blend all ingredients evenly.
- Make the orange maple vinaigrette: In a small bowl, whisk together the finely chopped shallot, garlic, orange zest, juice of one navel orange, apple cider vinegar, maple syrup, Dijon mustard, pinch of cinnamon, salt, and pepper until well combined. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing. Adjust seasoning with salt and pepper if needed.
- Combine and serve: Pour the desired amount of the prepared vinaigrette over the salad and toss gently to coat all ingredients. Taste and adjust salt and pepper if necessary. Serve the salad immediately with any extra vinaigrette on the side for added flavor.
Notes
- *Cook farro according to package instructions before starting the salad.
- To toast pecans, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
- This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- For a vegan version, omit the parmesan cheese or substitute with a vegan alternative.
Keywords: Honeycrisp apple salad, Farro salad, Arugula salad, Date salad, Orange maple vinaigrette, Healthy salad, Vegetarian salad
