Best-Ever Farro Salad

• servings: 4 servings
• total time: 1 hour 10 minutes

Ingredients

1 c. whole-grain farro

2 c. low-sodium vegetable broth

1 1/2 tsp. kosher salt

1 bay leaf

1 Large shallot, very thinly sliced

1/3 c. extra virgin olive oil

3 tbsp. apple cider vinegar

1 tbsp. dijon mustard

2 tsp. honey

Freshly ground black pepper

2 c. lightly packed arugula

1 Green apple, chopped

1/2 c. shaved Parmesan

1/4 c. freshly chopped basil

2 tbsp. freshly chopped parsley

1/4 c. toasted pecans, roughly chopped

Directions

In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.

In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.

Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.

Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.

Nutrition

• Calories: 484
• Total Fat: 29 g
• Saturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 13 mg
• Sodium: 689 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 8 g
• Total Sugars: 12 g
• Protein: 15 g