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A hearty fall farro salad that combines chewy ancient grains with sweet cranberries, crisp apples, and crunchy almonds in a bright lemon dressing.
Essential Ingredients:
- Farro: Creates chewy, nutty base
- Honeycrisp apples: Adds sweet crunch
- Dried cranberries: Provides tart sweetness
- Sliced almonds: Creates texture
- Fresh chives: Adds subtle onion flavor
- Lemon vinaigrette: Brightens flavors
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Detailed Instructions:
- Cook Farro
- Bring stock to boil
- Add farro and simmer
- Cook 30 minutes
- Drain and cool
- Prepare Components
- Slice apples thinly
- Chop chives finely
- Toast almonds if desired
- Make vinaigrette
- Combine Ingredients
- Mix cooled farro with fruits
- Add nuts and herbs
- Toss with dressing
- Season to taste
- Rest and Serve
- Let flavors meld
- Adjust seasoning
- Serve room temperature
- Store covered
Storage Tips:
Keeps 3-4 days refrigerated. Flavors improve over time.
Perfect Pairings:
Serve as side dish or light lunch main.
Chef's Tips:
- Toast nuts for extra flavor
- Cut apples just before mixing
- Season farro while cooking
- Dress to taste
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After experimenting with farro, I've found that cooking it in seasoned stock and allowing proper cooling time creates the perfect grain salad base.
Frequently Asked Questions
- → Can I make ahead?
- Yes, keeps 3 days. Apples stay fresh in mixture.
- → Other apple varieties?
- Any crisp apple works. Avoid soft varieties.
- → Farro substitutes?
- Try wheat berries or barley for similar texture.
- → Nut alternatives?
- Pepitas or sunflower seeds work well.
- → Serve hot or cold?
- Best at room temperature or chilled.