This Apple Pecan Farro Salad With Maple Vinaigrette is packed with protein, fiber, and iron, making it a wholesome and nutritious meal or side.
This recipe only calls for about 1/4 cup of cooked farro, but I prefer to cook a full cup of dried farro and refrigerate the leftovers for future use. You can throw it into more salads throughout the week, toss some into homemade soup, or jazz it up as a dinner side.
This batch of vinaigrette is enough for two salads, but who am I to tell you how much dressing to use? Use up what you want, and refrigerate anything that's left for future use :)