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Date Apple and Manchego Farro Salad
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Date Apple and Manchego Farro Salad

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

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.

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)

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.

Notes

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.