Apple Mushroom Farro Salad

Farro has long been a hearty staple of Italian countryside tables, prized for its nutty chew. This lunch bowl pairs the grain with seared mushrooms, crisp apples, and peppery arugula for a bright, shareable salad.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 12g protein
• 48g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1 1/2 cups dry farro
• 12 oz mixed mushrooms (cremini and shiitake)
• 2 medium crisp apples (Honeycrisp or Fuji)
• 4 cups baby arugula
• 3/4 cup toasted walnuts
• 1/2 cup chopped fresh parsley
• 1 tbsp fresh thyme leaves
• 2 cloves garlic
• 1/3 cup plus 2 tbsp extra-virgin olive oil
• 3 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 lemon
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 cup shaved Parmesan

Instructions

1. 1Rinse the farro under cool water, then simmer it in a medium pot of salted water until the grains are tender with a pleasant chew, about 25 to 30 minutes. Drain well and spread on a sheet pan to steam-dry and cool slightly so it stays fluffy, not sticky.
2. 2While the farro cooks, wipe the mushrooms clean and tear or slice them into bite-size pieces so they brown evenly. Mince the garlic and strip the thyme leaves.
3. 3Heat a large skillet over medium-high heat with a thin film of olive oil. Add the mushrooms in a single layer without crowding; cook undisturbed until the undersides are deep golden, then stir and continue until they release their moisture and turn savory and browned, 8 to 10 minutes total.
4. 4Stir in the garlic and thyme for the last minute so they bloom without burning. Season the mushrooms with salt and pepper, then transfer to a plate to cool to warm room temperature.
5. 5Whisk the remaining olive oil with apple cider vinegar, Dijon, honey, a squeeze of lemon juice, salt, and pepper until the dressing looks glossy and emulsified. Taste and adjust brightness so it is punchy enough for the hearty grains.
6. 6Core the apples and cut them into thin matchsticks or small dice; toss immediately with a little lemon juice so they stay crisp and bright. Roughly chop the toasted walnuts and parsley.
7. 7In a wide serving bowl, combine the warm farro, sautéed mushrooms, apple pieces, arugula, walnuts, and parsley. Drizzle on most of the dressing and fold gently so every grain gets coated without bruising the greens.
8. 8Finish with shaved Parmesan and a final grind of pepper. Let the salad sit 5 minutes so the farro absorbs the dressing, then taste once more and add remaining dressing if needed.
9. 9Spoon onto a large platter for sharing or pack into lunch containers. Serve slightly warm or at cool room temperature so the apples stay snappy and the mushrooms stay meaty.