Ingredients
Salad Ingredients
- 8-9 oz bag of dry farro (about 1 3/4 cups)
- 5 oz bag spring mix
- 1/2 cup shaved parmesan cheese
- 1/2 cup roasted pistachios, chopped
- 1/2 green apple, thinly sliced
- 3-4 radishes, thinly sliced
Apricot Vinaigrette
- 1/3 cup olive oil
- 3 tbsp apricot jam
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp maple syrup or honey
- Salt & pepper, to taste
Instructions
- Cook the Farro: Rinse the farro under cold water. Add farro and a pinch of salt to a medium pot filled with water. Bring to a boil over high heat, then reduce heat to a simmer and cook until tender, about 15-18 minutes. Drain excess water and fluff farro with a fork.
- Prepare Produce: Thinly slice the radishes into rounds and then cut each round in half. Cut the green apple into approximately 1-inch thin strips.
- Assemble the Salad: In a large salad bowl, combine the spring mix, sliced radishes, apple strips, chopped roasted pistachios, and shaved parmesan. Top everything with the cooked farro.
- Make the Apricot Vinaigrette: In a small bowl or jar, combine olive oil, apricot jam, apple cider vinegar, Dijon mustard, maple syrup (or honey), and salt & pepper. Whisk or shake to fully blend the dressing and break up any clumps of jam.
- Toss and Serve: Pour the apricot vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately for best freshness and flavor.
Notes
- Use roasted pistachios for a deeper flavor, or substitute with toasted walnuts or almonds if preferred.
- Maple syrup or honey can be adjusted depending on your desired level of sweetness in the dressing.
- Farro can be cooked ahead of time and chilled to speed up meal prep.
- This salad is great as a light main dish or a side to roasted meats or grilled vegetables.
- Store leftovers separately for best texture — keep the dressing and farro separate from greens until ready to serve.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
