Zesty Farro Salad with Apple Cider Vinaigrette

Ingredients

- 1 cup farro
- 2 cups apple cider
- 1/4 cup apple cider vinaigrette
- 1/3 cup shelled pistachios
- 1 cup cherry tomatoes, halved
- 4 radishes, thinly sliced
- 2 cups arugula, packed
- 2 tablespoons fresh mint leaves, chopped
- 1/4 cup Parmesan cheese, shaved

Instructions

1. Prepare the Farro:
Rinse 1 cup of farro under cold water. In a medium saucepan, combine the farro and 2 cups of apple cider. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 30 minutes until the farro is tender and has absorbed most of the cider. Drain any excess liquid and let it cool to room temperature.

2. Toast the Pistachios:
While the farro is cooking, heat a small skillet over medium heat. Add 1/3 cup of shelled pistachios and toast for about 3-5 minutes, stirring frequently, until they are fragrant and lightly golden. Remove from heat and let them cool.

3. Prepare the Vegetables:
Halve 1 cup of cherry tomatoes and thinly slice 4 radishes. In a large mixing bowl, combine the cooled farro, tomatoes, sliced radishes, and 2 cups of packed arugula.

4. Mix in the Flavor:
Pour 1/4 cup of apple cider vinaigrette over the farro and veggie mixture. Add 2 tablespoons of chopped fresh mint leaves and toss everything together until well combined.

5. Assemble the Salad:
Transfer the salad to a serving platter or individual plates. Sprinkle with toasted pistachios and top with 1/4 cup of shaved Parmesan cheese.

6. Serve:
Serve immediately and enjoy the fresh, zesty flavors perfect for a light and satisfying lunch.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT35M
35 minutes

Total Time

PT45M
45 minutes

Type of Dish

Lunch

Keywords

Farro salad, Apple cider vinaigrette, Vegetarian lunch, Healthy salad, Gourmet salad, Summer dish, Quick lunch, Easy recipe, Fresh ingredients, Stove-cooked

Recipe Yield

Feeds 4 adults

Calories

Total: 1240 calories

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