Apple orange farro salad


Yes, the little bowl is the focus. But I just couldn’t resist sharing my giddiness at how much I love this time of year! Our fruit bowls overfloweth! (The boys eat a ridiculous amount of fruit, so much in fact that last week required 2 grocery carts.) 

Sidenote: The most Googled recipe in Minnesota is shortcake. (Duh). I admit I contribute to those statistics, it’s one of our fav ways to enjoy fresh fruit. I would buy stock in Redi-Whip if I wasn’t spending so much on groceries.

I created this recipe after having an orange barley salad at the Minnesota Landscape Arboretum, which is an absolutely lovely place for lunch and quiet reflection time. The sculpture garden set atop a hilltop overlooking apple trees is one of my favorite spots. (Be sure to check Groupon, you can often find discounted admission tickets). 

The combination of apples and oranges seemed apropos, and perfect for a future picnic date 😊

Apple Orange Farro Salad 

  • 8 oz farro
  • 1 apple, chopped
  • Juice and zest of one orange
  • 1/4c dried cranberries 
  • 1/4c chopped red onion
  • 1/4c sliced almonds
  • 1tsp dijon
  • 2 tbsp champagne vinegar 
  • 1 tbsp olive oil
  • Fresh parsley and dill if you have it

Cook farro according to package directions. Zest and juice orange. Drain farro and place it while hot into orange mixture. Mix in vinegar, dijon and oil. Allow to cool before adding remaining ingredients. Serve cold or at room temperature.

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Fall farro salad 


Carnivores look away. This salad is hip, man. An ancient grain and vegan-friendly. It’s probably too cool for some of my readers (you know who you are). 

We’re enjoying one of our best falls on record (normally snow is a real possibility right now), and I wanted a healthy and hearty but not heavy salad. This was perfect.

I buy “quick cook” farro from Trader Joe’s. That just means that it takes 10 minutes instead of 40 to cook. Farro is sometimes called spelt. You could easily substitute in barley or wheat berries, even wild rice, which is common here in Minnesota. Anything that will crunch and be good cold/room temperature. 

The squash if diced small and tossed in olive oil get a nice crispy crunch outside but stay soft inside. I love the varying textures in this salad, along with the colors! 

Fall farro salad

  • 2c (8 oz dried package) farro
  • 1c chopped kale
  • 1c butternut squash, diced small
  • 1c red cabbage chopped
  • Juice of 1 lemon
  • 2 cloves garlic chopped 
  • 1 tsp dijon mustard
  • 1/3c olive oil
  • Salt and pepper 

Roast diced squash for 40 minutes at 400 degrees. Boil farro for 10 minutes and drain. Mix vinaigrette. Toss kale, cabbage and farro in vinaigrette. I used about half to start and kept adding until it tasted well coated. Add in squash. Serve cold or at room temperature.