Fall Farro Salad with Pomegranate Seeds and Maple Apple Cider Dressing

Nutty, chewy, and bright, this fall farro salad is decorated with pomegranate seeds and dried cranberries, and dressed with a gently sweet maple apple cider vinegar dressing with a hint of woodsy herbs.

Ok guys…Thanksgiving is officially approaching! Countdown: 18 days! Forget what I said when I introduced my chocolate chip pumpkin muffins or pumpkin pizza. This fall farro salad commences the get excited for Thanksgiving exclamation points!!! (!!!)

This year, Thanksgiving is bittersweet for me…It’s the last year Thanksgiving is in my childhood home. My parents are moving from a house that has been in my family for over 50 years…it’s the end of an era! ((But I’m 100% behind my parents’ choice to move and I’m excited for this next chapter of their (and my) life.)) 

Since this year is extra special, I’m debuting some brand spankin’ new recipes, in addition to classics that are as sacred as family heirlooms.

This fall farro salad has layers and layers of flavor, but it’s a one-bowl wonder! Can you say easy clean up?! You can assemble most of this recipe the night before and finish it off on Thanksgiving morning to allow more time for the flavors to meld…and to fully focus on the stuffing!

Or just make this recipe for lunch today…because your taste buds shouldn’t have to wait 18 days!

A loyal reader suggested a fall salad with wheat berries and cranberries, but since 3 supermarkets I went to didn’t have wheat berries, I opted for a farro salad. #accessibility

>>P.S.: You can buy wheat berries here!<<

Farro is the perfect fall grain (and, OK, wheat berries are a close second) because of the nutty, chewy and hearty texture and it’s 100% good-for-you! Love it when that happens!

Quinoa gets all the hype as the protein-packed grain, but, cup-for-cup, farro contains the same amount of protein (8 grams per cooked cup!), to keep you full and satisfied through the afternoon.

Farro is also…

• Full of fiber (7 grams per cup!)
• 100% a whole grain, which helps lower cholesterol, control diabetes, and aid heart health!
• Loaded with magnesium, which some studies suggest can help relieve tension (perfect for the hectic holiday season!)
• Easy to cook (I proooomise!)

In addition to being good for you, this fall farro salad is…

• SO easy to make
• Perfect for lunch (and leftovers taste even better than the original batch!)
• Filling and nutritious
• Vegan
• Food allergy friendly
• Easy to customize

Oh em gee.

Lightly sweet, but woodsy from the addition of rosemary and thyme, this dressing is crazy good, out of this world, you’ll want to lick the bowl. I won’t tell anyone if you do 😉

[Tweet “A protein-packed fall farro salad w/ maple apple cider vinegar dressing via @ChelseyAmerRD #Thanksgiving”]

Now whatcha waiting for?! Dig in…

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Yum

Fall Farro Salad with Pomegranate Seeds and Maple Apple Cider Dressing

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 8 servings

Nutty, chewy, and bright, this fall farro salad is decorated with pomegranate seeds and dried cranberries, and dressed with a gently sweet maple apple cider vinegar dressing with a hint of woodsy herbs.

Ingredients

For the Salad:
• 1 cup semipearled farro, uncooked
• 4 cups arugula
• 2 tablespoons fresh basil, chopped
• 1 teaspoon rosemary, chopped
• 2 sprigs thyme, de-stemmed
• 4 tablespoons sun dried tomatoes, chopped
• 3 tablespoons dried cranberries or cherries, unsweetened
• 3/4 cup pomegranate seeds or arils
• Pinch of sea salt
For the Dressing:
• 3 tablespoons good quality extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• 1/8 teaspoon freshly ground black pepper (more to taste)
• 1/8 teaspoon sea salt (more to taste)
• 1/8 teaspoon dried oregano
• 1/8 teaspoon garlic powder or granulated garlic
• 1 sprig thyme, de-stemmed
• 1 sprig rosemary, de-stemmed

Instructions

For the dressing:
1. In a jar or container with a tight-fitting lid, combine oil, vinegars, maple syrup, mustard, spices and herbs.
2. Whisk dressing (or shake container vigorously) until uniform consistency forms. Set aside.
For the salad:
3. Prepare farro according to package instructions. Set aside and allow to cool.
4. Make salad dressing as farro cooks.
5. Add arugula to a large bowl. Drizzle 2-3 tablespoons of salad dressing on top and mix thoroughly. Add basil, rosemary, thyme, sun dried tomatoes, dried cranberries, pomegranate seeds and cooled farro. Mix to combine. Taste and add additional dressing, as desired, to taste.
6. Let sit for at least 15 minutes before serving, then sprinkle with sea salt prior to serving. Enjoy!
7. Note: If making the night before serving, do not add arugula until day of serving to prevent greens from wilting, but dress the rest of the salad ingredients to allow flavors to meld. Add additional dressing before serving.

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I’ve made it twice in the past week! 🙂

Have a great start to the week…and happy menu planning!
XO