I have been a bit slow about posting new recipes lately. Spring has been full of travel and distractions (aka visiting grand babies). That said, I do believe this delicious Apple and Farro Salad makes the wait worth every second!
(This post contains affiliate links. I may make a commission from sales but your price remains the same.)
The Apple and Farro Salad:
This salad is made with baby greens, sweet red apples, nutty farro, salty Manchego cheese, creamy avocado, tangy dried cranberries, fresh mint and dates! Manchego is a somewhat soft cheese from Spain and is a favorite of mine to serve alongside charcuterie. Marcona almonds are blanched almonds in olive oil and sea salt. You can find Marcona almonds in most grocery stores.
WHAT IS FARRO?
If you aren’t familiar with farro, let me make an introduction. Farro is an ancient wheat grain that is high in protein, fiber and nutrients like magnesium and iron. Farro is as easy to cook as rice and has a delicious nutty flavor which works beautifully with all the other ingredients in this salad. It can be found near the rice in most grocery stores.
The Vinaigrette: Two Choices!
This salad is dressed with a light vinaigrette made with heart healthy extra virgin olive oil and your choice of Champagne Vinegar or White Balsamic vinegar. Why do I offer two options? Let’s just say I can’t rave enough about the Prelibato White Balsamic Vinegar we use here at The Organic Kitchen…it’s smooth and creamy unlike most of the acidic white balsamic vinegars found at the grocery store, which are usually a blend of white grapes and distilled vinegar. Prelibato White Balsamic vinegar is made from white or golden grapes which are aged in wooden vats for 12 years to develop a silky smooth flavor. That said, I know it’s not for every budget and not everyone wants to order online, so I like to offer a good quality Champagne Vinegar as well. Both are delicious, so it’s totally up to you.
What to Serve it With:
The Recipe: Apple and Farro Salad
A sweet little salad that works well with beef, fish, chicken or pasta!
- 1/4 cup farro (cooked to package instructions)
- 5 ounces baby greens
- 1/4 cup chopped Marcona Almonds
- 1/4 cup dried cranberries
- 2 Medjool dates, very thinly sliced
- 2 ounces Manchego cheese, diced
- 1 small ripe avocado, diced
- 1/2 of one small red apple, very thinly sliced (I used honey crisp)
- 10 mint leaves, chopped
- 1/3 cup good quality extra virgin olive oil
- 2 tablespoons good quality white balsamic or Champagne vinegar
- sea salt and freshly ground black pepper
start a small pot of salted water to boil, add farro and cook until tender (25 minutes) strain and set aside to cool
Place greens in a bowl or on a platter. Add chopped Marcona almonds, cranberries, dates, Manchego cheese, mint, avocado and apple. Add cooled farro.
Whisk salad dressing ingredients together until emulsified. Drizzle over salad and toss. Sprinkle with a little more sea salt and pepper if desired. Serve
MAY I PLEASE ASK A FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!