Farro Apple Salad


Farro is an ancient grain with nutty flavor and satisfying chew, and it cooks in about 15-20 minutes. It pairs fabulously here with crunchy New York apple pieces, baby kale, pecans, and dried cranberries.

  • Yields
    8 Servings


  • 1 cup farro
  • 2 cups vegetable stock or water
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice
  • 1⁄2 teaspoon sea salt
  • 1⁄2 teaspoon ground black pepper
  • 2 New York State apples, finely diced
  • 3 cups loosely packed baby kale, coarsely chopped
  • 1⁄2 cup pecans, coarsely chopped and toasted
  • 1⁄4 cup dried cranberries


  1. Cook the farro in the stock or water according to the directions on the package. Allow it to cool.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, salt, and pepper.
  3. In a large bowl, combine farro, diced apples, baby kale, pecans and cranberries. Gently mix to combine everything together. Fold in the dressing and add additional salt/pepper to taste.
  4. Serve cold or at room temperature.

Watch Our How-To Video