This salad is packed with tons of flavor and texture for a really satisfying lunch or dinner. Crunchy tart apples, sweet chewy dates, and nutty creamy manchego cheese come together to make a salad that you will crave. Farro adds a pasta-like flavor and chewy texture and toasted almonds add a delicious nutty crunch.
Ingredient highlight
Farro! This ancient whole grain has a chewy texture and nutty flavor, making it my favorite grain for grain salads. Since it’s a whole grain, it’s packed with fiber, B vitamins, vitamin E, iron, calcium, and protein.
NOTE: Farro cooking times will vary depending on the variety. Bob’s Red Mill makes the best farro – “Our farro is very lightly scratched, as is traditional, to allow for a faster cooking time and to encourage the release of its starches during cooking, but it maintains its wholesome nutrients”.
Servings 4
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 1 cup farro*
- 1/4 cup olive oil
- 2 tbsp white wine, red wine, or champagne vinegar
- 2 tsp dijon mustard
- 2 tsp honey or maple syrup
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 6 cups loosely packed finely chopped kale or thinly sliced radicchio**
- 1 large or 2 small granny smith apples, core removed, thinly sliced into half moons(about 2 heaping cups)
- 1 1/2 cup (~6 oz) thinly sliced manchego cheese
- 1 cup pitted and chopped dates
- 1 cup chopped toasted almonds (I used and loved this with toasted slivered almonds)
- *Some farro takes a lot longer to cook than others, so use your judgment. Bob’s Red Mill farro is the best and always cooks perfectly in 20-25 minutes.
- **I also tried this with little gems/romaine lettuce and it worked really well, but since this lettuce does not hold up well as leftovers, I opted for kale or radicchio. Feel free to use any salad green if you plan to eat it all.
Instructions
- Add farro to a medium pot and add water to cover by 2 inches. Bring to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20-25 minutes (see note on farro). Drain and set aside to cool for a bit.
- In a large bowl, whisk together the oil, vinegar, mustard, maple or honey, salt, and pepper until combined.
- Add the farro, greens/radicchio, apple, cheese, and dates and toss to coat thoroughly.
- Serve topped with nuts and more black pepper.
Items you can prep ahead (optional)
- Cook 1 cup farro
- Whisk together the dressing in a large bowl.
- Finely chop 6 cups loosely packed chopped kale or thinly slice radicchio
- Thinly sliced 1 large or 1 small granny smith apples (only do this if you are making the salad ahead as apples tend to brown).
- Thinly slice 1 ½ cup manchego cheese
- Chop 1 cup pitted dates
- Toast and chop 1 cup almonds (or use toasted slivered almonds)
Substitutions:
- To make gluten-free, substitute quinoa or short grain brown rice for the farro. You could also leave the grain out and eat it as more of a leafy salad served with some roasted salmon or grilled chicken.
- To make vegan, skip the cheese or use a vegan cheese alternative. If skipping cheese, adding more nuts will add a similar nutty, fatty element that you’re missing from the cheese.
- Use any other hard aged cheese in place of manchego (sharp cheddar, parmesan, gouda, etc…)
- Substitute dried apricots for the dates.
- Use any toasted crunchy nut or seed in place of almonds.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- This salad is best at room temp or just warm, so I recommend popping it in the microwave for 10-20 seconds to take the chill off or letting it sit out at room temp for 20 minutes.
- Leftover grain salads can taste a little flat, so it’s always good to squeeze lemon all over to brighten it up. I also like to add a drizzle of good oil, pepper, and fresh herbs on top.
- Serve with a side of grilled or cooked protein of choice. It would be delicious with grilled chicken, salmon, or leftover Cheese & Crack Chicken.
Servings 4 Prep Time 15 minutes Cook Time 25 minutes Ingredients
- 1 cup farro*
- 1/4 cup olive oil
- 2 tbsp white wine, red wine, or champagne vinegar
- 2 tsp dijon mustard
- 2 tsp honey or maple syrup
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 6 cups loosely packed finely chopped kale or thinly sliced radicchio**
- 1 large or 2 small granny smith apples, core removed, thinly sliced into half moons(about 2 heaping cups)
- 1 1/2 cup (~6 oz) thinly sliced manchego cheese
- 1 cup pitted and chopped dates
- 1 cup chopped toasted almonds (I used and loved this with toasted slivered almonds)
- *Some farro takes a lot longer to cook than others, so use your judgment. Bob’s Red Mill farro is the best and always cooks perfectly in 20-25 minutes.
- **I also tried this with little gems/romaine lettuce and it worked really well, but since this lettuce does not hold up well as leftovers, I opted for kale or radicchio. Feel free to use any salad green if you plan to eat it all.
Instructions
- Add farro to a medium pot and add water to cover by 2 inches. Bring to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20-25 minutes (see note on farro). Drain and set aside to cool for a bit.
- In a large bowl, whisk together the oil, vinegar, mustard, maple or honey, salt, and pepper until combined.
- Add the farro, greens/radicchio, apple, cheese, and dates and toss to coat thoroughly.
- Serve topped with nuts and more black pepper.
Items you can prep ahead (optional)
- Cook 1 cup farro
- Whisk together the dressing in a large bowl.
- Finely chop 6 cups loosely packed chopped kale or thinly slice radicchio
- Thinly sliced 1 large or 1 small granny smith apples (only do this if you are making the salad ahead as apples tend to brown).
- Thinly slice 1 ½ cup manchego cheese
- Chop 1 cup pitted dates
- Toast and chop 1 cup almonds (or use toasted slivered almonds)
Substitutions:
- To make gluten-free, substitute quinoa or short grain brown rice for the farro. You could also leave the grain out and eat it as more of a leafy salad served with some roasted salmon or grilled chicken.
- To make vegan, skip the cheese or use a vegan cheese alternative. If skipping cheese, adding more nuts will add a similar nutty, fatty element that you’re missing from the cheese.
- Use any other hard aged cheese in place of manchego (sharp cheddar, parmesan, gouda, etc…)
- Substitute dried apricots for the dates.
- Use any toasted crunchy nut or seed in place of almonds.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- This salad is best at room temp or just warm, so I recommend popping it in the microwave for 10-20 seconds to take the chill off or letting it sit out at room temp for 20 minutes.
- Leftover grain salads can taste a little flat, so it’s always good to squeeze lemon all over to brighten it up. I also like to add a drizzle of good oil, pepper, and fresh herbs on top.
- Serve with a side of grilled or cooked protein of choice. It would be delicious with grilled chicken, salmon, or leftover Cheese & Crack Chicken.
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