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Apple Pecan and Farro Salad in a large bowl.

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Apple Pecan Farro Salad With Maple Vinaigrette

This Apple Pecan Farro Salad With Maple Vinaigrette is packed with protein, fiber, and iron, making it a wholesome and nutritious meal or side.


Apple Pecan and Farro Salad.

  • 1 cup farro, rinsed
  • 3 cups vegetable broth or water
  • 2-3 handfuls of washed mixed greens
  • 1 apple, diced
  • 1/4 cup roughly chopped pecans, toasted
  • Crumbled goat cheese

Maple Vinaigrette.

  • 2 TBSP extra virgin olive oil
  • 1 TBSP pure maple syrup
  • 1 TBSP apple cider vinegar
  • Juice of 1/2 a lemon
  • 1/2 tsp Dijon mustard
  • Pinch of Kosher salt, to taste


Apple Pecan and Farro Salad.

  • Prepare your farro as per the instructions on the package. This can take up to 30 minutes. Feel free to make it in advance and refrigerate until it's time to use.
  • Place your roughly chopped pecans into a dry pan over medium heat. Let them toast slightly, for about 5 minutes, stirring every so often to prevent any burning. Set aside.
  • Place your washed greens into a large bowl. Top the greens with 1/4 cup of cooked farro, diced apples, and toasted pecans. Crumble some goat cheese on top, drizzle with maple vinaigrette, and enjoy.

Maple Vinaigrette.

  • Whisk all of the ingredients for the vinaigrette in a small bowl. Use what you wish, and set any leftovers aside in the fridge for future use.


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 :)