Apple Farro Salad

This hearty grain salad pairs chewy farro with apple, greens, nuts, and parmesan for a mix of fiber, protein, and healthy fats. It’s a great make-ahead option for blood sugar-steady lunches or sides.

Servings: 4

Times:

• Prep: 15 minutes

• Cook: 30 minutes

• Total: 45 minutes

Macros (per serving):

• Calories: 499

• Carbs: 48 g

• Fat: 30 g

• Protein: 12 g

Ingredients:

• 1 cup whole-grain farro

• 2 cups low-sodium vegetable broth

• 1 bay leaf

• Kosher salt

• 1 large shallot, very thinly sliced

• 1/3 cup extra-virgin olive oil

• 3 Tbsp. apple cider vinegar

• 1 Tbsp. Dijon mustard

• 2 tsp. honey

• Freshly ground black pepper

• 1 green apple, chopped

• 2 cups lightly packed arugula

• 1/2 cup shaved Parmesan

• 1/4 cup coarsely chopped toasted pecans

• 1/4 cup finely chopped fresh basil

• 2 Tbsp. finely chopped fresh parsley

Instructions:

1. In a medium saucepan over medium-high heat, bring farro, broth, bay leaf, and 1/2 tsp. salt to a boil. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. Transfer to a large serving bowl and let cool.

2. Meanwhile, in a small saucepan over medium heat, heat olive oil. Cook shallots, stirring occasionally, until beginning to bubble, about 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with salt. Let shallot oil cool.

3. Transfer shallot oil to a medium bowl. Add vinegar, mustard, and honey and whisk to combine; season with salt and pepper.

4. Add shallots, apple, arugula, Parmesan, pecans, basil, and parsley to bowl with farro. Drizzle dressing over and toss to coat.