Mushroom Apple Farro Salad

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 cup pearled farro
• 12 oz mixed mushrooms (cremini and shiitake)
• 2 medium crisp apples (Honeycrisp or Fuji)
• 4 cups baby spinach
• 1/2 cup toasted walnuts
• 1/3 cup crumbled feta
• 3 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1 tbsp fresh thyme leaves
• 1 garlic clove
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 lemon

Instructions

1. 1Rinse the farro under cold water, then add it to a medium saucepan with water to cover by two inches and salt. Bring to a boil, reduce to a steady simmer, and cook until the grains are tender with a pleasant chew, about 20 to 25 minutes. Drain well and spread on a sheet pan to cool slightly so it does not wilt the greens.
2. 2While the farro cooks, wipe the mushrooms clean and slice them thickly. Heat a large skillet over medium-high heat, add a drizzle of olive oil, and sauté the mushrooms in a single layer without crowding until they release their liquid and turn deep golden-brown, 6 to 8 minutes. Season with salt, pepper, and the thyme in the last minute, then remove from heat.
3. 3Core the apples and cut them into thin matchsticks or half-moons, leaving the skin on for color and crunch. Toss the cut apples immediately with a squeeze of lemon juice so they stay bright.
4. 4In a small bowl whisk together the remaining olive oil, apple cider vinegar, Dijon, maple syrup, minced garlic, salt, and pepper until the dressing emulsifies and looks glossy. Taste and adjust acidity if needed.
5. 5In a large mixing bowl combine the slightly warm farro, sautéed mushrooms, spinach, and most of the apple pieces. Pour over three-quarters of the dressing and toss gently so every grain is coated and the spinach just softens.
6. 6Transfer the salad to a serving platter or individual lunch containers. Scatter the remaining apple, toasted walnuts, and crumbled feta over the top. Drizzle the last of the dressing and finish with an extra grind of black pepper and a few thyme leaves.
7. 7Let the salad sit five minutes so the farro absorbs the dressing, or pack it cold for meal-prep lunches; it holds well for two days. Serve at room temperature or lightly chilled with an extra lemon wedge on the side.