I wanted to use up some fruit that was starting to turn. Granted that I love a good salad, I decided to make another delicious farro salad recipe. We always have a selection of fresh greens on hand. For this salad base I decided to use a spring mix blend. This Farro Salad with Fruit and Honey Mustard Dressing is the perfect healthy lunch.
- Greens: As stated above, the base of this salad is a spring mix blend. It has a sturdy body for a heavier dressing. However, feel free to use what you have on hand. Baby spinach or arugula would be lovely here, really any green will do.
- Farro: The grain of choice for this salad, and really the main body, is farro. I love hearty farro. It is one of my personal favorite grains to use in salads.
- Fruit: As stated above, I had some fruit to use up that was starting to turn. In the case of this salad, this means Granny Smith apples and raspberries. These two tart fruits pair beautifully with the sweet honey mustard dressing.
- Inclusions: Besides the fruit, grain, and greens, the only other ingredient added is the walnuts. Walnuts, farro, and apples play really nice together. One item I would have liked to have added, but didn’t have, is red onion. If you have red onion on hand, it would go really well with this salad.
- Dressing: The dressing of choice for this salad is a homemade honey mustard dressing. It’s made from honey, dijon mustard, olive oil, vinegar, and garlic powder. It is sweet and tangy. It completes the overall flavor profile of this salad.
This salad is not overly complicated. It is really quick to throw together.
The first thing to do is cook your farro according to the package instructions. My favorite farro to use is Trader Joe’s 10-Minute Farro. It really simplifies the cooking process. Allow farro to cool completely.
In a small bowl, whisk together the olive oil, vinegar, honey, dijon mustard, and garlic powder until emulsified and well combined. Season with salt and pepper to taste, if desired.
In a large bowl, combine the greens, cooled farro, apple slices, and walnuts. Pour the dressing into the mixture and toss until coated. You may not use all of the dressing, it depends on your preference. Add the raspberries and gently toss to combine, so you do not crush the berries. Save a few raspberries for garnish.
Substitutions and Additions
I kind of already went over this already, but here is a small list of items that could act as substitutions or additional ingredients to this farro salad with fruit.
- Red Onion Slices
- Pecan Halves
- Crumbled Feta
- Crumbled Blue Cheese
- Sliced Figs
- Pearled Barley
- Baby Spinach
I hope you enjoy this Farro Salad with Fruit and Honey Mustard Dressing. The dressing is what really did it for me. I love honey mustard, so when paired with a delicious salad it’s lights out. This salad would make for a great lunch or healthy dinner alongside a protein. Cheers to healthy, delicious salads!
You May Also Like:
- Arugula Farro Salad with Strawberries and Goat Cheese
- Nectarine Spinach Salad
- Avocado Arugula Salad with Lime Dressing
Farro Salad with Fruit and Honey Mustard Dressing
Honey Mustard Dressing
- 4 cups spring mix blend
- 2 cups cooked farro cooled completely
- 2 Granny Smith apples sliced into small wedges
- 1 cup walnut halves
- 1 cup raspberries
- In a small bowl, whisk together the olive oil, vinegar, honey, dijon mustard, and garlic powder until emulsified and well combined. Season with salt and pepper to taste, if desired.
- In a large bowl, combine the greens, cooled farro, apple slices, and walnuts. Pour the dressing into the mixture and toss until coated. You may not use all of the dressing, it depends on your preference.
- Add the raspberries and gently toss to combine, so you do not crush the berries. Save a few raspberries for garnish.
- Serve immediately.