This hearty grain salad of farro, green apples, arugula and feta mixed with a tangy dressing is the perfect compliment to any holiday table!
A couple of years ago when I first had this Farro Salad with Cranberries, Spinach, and Feta I fell in love with farro and probably made that dish a zillion times over the next few months. Since then, I’ve made it my mission for farro to make regular appearances on our menu plans.
I’m also a big fan of fruit it various types of salad. I know not everyone is, but it’s kind of my jam. So, this year I decided to make another version of farro salad featuring my beloved Granny Smith apples. Farro salad with apples is pretty amazing, y’all. You get the hearty farro with tart apples, spicy arugula, and creamy feta. Top it off with a sweet and tangy apple cider vinaigrette and you’ll be hard-pressed not to eat the entire bowl yourself. Oh, and if you want a little more crunch, throw some honey roasted cashews on top. I’m just sayin’ – you won’t hate it.
My whole family loved this dish, even the picky four-year-old. And, if there are any leftovers, they get even better as they sit and soak up all that vinegary deliciousness. I made a big bowl so I had some leftover to eat for lunch the next day and I was oh-so-happy to devour every last bite. And then oh-so-sad when it was all gone.
The good news? Farro Salad with Apples, Arugula, and Feta is super duper easy to make, so you can whip up a bowl whenever you are craving it! And while it is a wonderful option for a holiday side dish, it is also a great side dish you can enjoy year-round!
What do you need to make Farro Salad with Apples, Arugula & Feta?
You just need a few simple ingredients!
Granny Smith apple
Feta cheese crumbles
Apple cider vinegar (or balsamic vinegar)
Salt and pepper
How to make Farro Salad with Apples, Arugula & Feta:
Full Printable Recipe Below!
Cook your farro according to package directions, using either water – or for a little added flavor, vegetable broth. Drain and set aside to cool.
Meanwhile, you can cut up your apple and make the dressing. In a small bowl, mix the honey and Dijon until well-combined. Add the vinegar and olive oil and whisk until slightly thickened. Taste and season with salt and pepper.
Combine the farro, arugula, diced apple, and feta in a serving bowl. Drizzle with dressing* and toss to combine.
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Make sure you check out more other delicious Holiday Side Dish recipes below!
Farro Salad with Apples, Arugula, and Feta
For the farro salad
- 2 cups farro
- 2 cups arugula
- 1 Granny Smith apple, chopped
- 1/2 cup feta cheese crumbled
For the dressing
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 1/4 cup apple cider vinegar (or balsamic vinegar)
- 1/3 cup olive oil
- salt and pepper, to taste
- Cook your farro according to package directions, using either water – or for a little added flavor, vegetable broth. Drain and set aside to cool.
- Meanwhile, you can cut up your apple and make the dressing. In a small bowl, mix the honey and Dijon until well-combined. Add the vinegar and olive oil and whisk until slightly thickened. Taste and season with salt and pepper.
- Combine the farro, arugula, diced apple, and feta in a serving bowl. Drizzle with dressing* and toss to combine.
Friday Holiday Side Dish Recipes:
Air Fried Green Beans with Crispy Onions by West Via Midwest
Apple and Kohlrabi Slaw by A Day in the Life on the Farm
Balsamic Brussels Sprouts with Bacon by Lemon Blossoms
Buttery Pearl Barley Mushroom Pilaf by Food Lust People Love
Cheesy Asparagus Bake by The Fresh Cooky
Couscous with Cumin and Pine Nuts by Shockingly Delicious
Cranberry Pecan Cornbread Mini Bites by The Freshman Cook
Creamed Corn by Savory Experiments
Creamy Cheesy Brussel Sprouts with Bacon by Blogghetti
Farro Salad with Apples, Arugula & Feta by Sweet Beginnings
Lemon and Garlic Roasted Brussels Sprouts by Palatable Pastime
Loaded Cauliflower Casserole by Cheese Curd in Paradise
Make Ahead Mashed Potatoes by Family Around the Table
Persimmon Salad With Balsamic Vinaigrette by The Foodie Affair
Rice Pilaf with Dried Cranberries and Almonds by An Affair from the Heart
Roasted Beet & Goat Cheese Salad by Kate’s Recipe Box
Roasted Carrots with Goat Cheese and Pecans by Hezzi-D’s Books and Cooks
Roasted Sweet Potatoes and Apples by Devour Dinner
Sausage Stuffing by House of Nash Eats
Wild Rice and Broccoli Casserole by Karen’s Kitchen Stories
Wild Rice and Sprouts Pilaf by A Kitchen Hoor’s Adventures