Fall Farro Salad

5 stars average

This hearty fall salad is filled with chewy farro, sweet cherry tomatoes and crisp apples drizzled in a creamy honey tahini dressing. The ultimate side dish recipe, this salad is great for prepping ahead and can be served warm, room temperature or chilled.

Course Salad, Side Dish

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 288kcal

Author Liz Della Croce

Ingredients

2 cups farro cooked according to package instructions
1 cup halved grape tomatoes Sunset Sugar Bombs
1 medium apple cored and diced
1 cup red onion minced
½ cup almond slices toasted
½ cup parsley minced

Honey Tahini Dressing

¼ cup tahini
2 tablespoons lemon juice
1 tablespoon honey
1 clove garlic minced or grated
salt and pepper to taste
warm water to thin

Instructions

In a large bowl, combine cooked farro with all salad ingredients (tomatoes through parsley).
2 cups farro, 1 cup halved grape tomatoes, 1 medium apple, 1 cup red onion, 1/2 cup almond slices, 1/2 cup parsley
In a small bowl, whisk the tahini, lemon juice, honey, and garlic with salt and pepper to taste. Working one tablespoon at a time, slowly whisk in warm water to thin dressing. Continue adding until you've reached desired consistency. Adjust for seasoning before drizzle over farro salad. Toss well and adjust for seasoning if needed with additional lemon juice, salt or pepper. Serve warm, cool or room temperature.
1/4 cup tahini, 1 tablespoon honey, 2 tablespoons lemon juice, 1 clove garlic, salt and pepper to taste

Notes

This salad is great for prepping ahead. Store in an air-tight container for up to 7 days. If the salad is a bit dry when you serve it, toss with a little additional lemon juice, olive oil and salt & pepper.

Nutrition