Apple & Mushroom Farro Salad

Farro, an ancient Mediterranean grain, anchors this bright American lunch bowl. Earthy cremini mushrooms and crisp apples mingle with toasted walnuts and peppery arugula for a make-ahead salad that feels hearty yet fresh.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 52g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 cup pearled farro
• 2 1/2 cups low-sodium vegetable broth
• 12 oz cremini mushrooms
• 2 medium crisp apples (Honeycrisp or Fuji)
• 3 Tbsp extra-virgin olive oil
• 1 large shallot
• 2 garlic cloves
• 1 Tbsp fresh thyme leaves
• 1/4 cup fresh parsley, chopped
• 1/3 cup toasted walnuts
• 3 cups baby arugula
• 2 Tbsp lemon juice
• 1 tsp Dijon mustard
• 1 Tbsp apple cider vinegar
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 oz crumbled goat cheese (optional)

Instructions

1. 1Rinse the farro under cool water until the water runs mostly clear, then drain well.
2. 2Combine the farro and vegetable broth in a medium saucepan. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until the grains are tender with a pleasant chew, about 25 to 30 minutes. Drain any excess liquid and spread the farro on a sheet pan to cool slightly.
3. 3While the farro cooks, wipe the mushrooms clean and slice them thickly. Core the apples and cut them into thin matchsticks or small dice, leaving the skin on for color and crunch.
4. 4Heat a large skillet over medium-high heat. Add a portion of the olive oil, then the mushrooms in a single layer. Cook without stirring for 3 to 4 minutes so they brown deeply, then stir and continue until golden and their moisture has cooked off, about 6 to 8 minutes total.
5. 5Finely mince the shallot and garlic. Push the mushrooms to the side of the pan, add a little more oil if the pan looks dry, and sauté the shallot and garlic with the thyme until fragrant and soft, 1 to 2 minutes. Season the mushroom mixture with salt and pepper, then remove from heat.
6. 6In a small bowl, whisk the remaining olive oil with lemon juice, Dijon, apple cider vinegar, salt, and black pepper until the dressing emulsifies.
7. 7In a large mixing bowl, combine the warm farro, sautéed mushrooms, apple pieces, chopped parsley, and most of the toasted walnuts. Pour over most of the dressing and toss gently so every grain is coated.
8. 8Fold in the baby arugula just before serving so it wilts only slightly from the residual warmth. Taste and adjust seasoning.
9. 9Divide into bowls, top with remaining walnuts and optional goat cheese, and finish with an extra grind of pepper. Serve warm or at cool room temperature for lunch packs.