Farro Salad
Difficulty: Easy | Makes: 3-4 Servings
A crisp and refreshing salad recipe, featuring hearty farro and bright apple slices. Our Fire-Roasted Diced Hatch Chiles make for the perfect spicy addition!
For the Salad
- 4–5 cups mixed leaf lettuce or butter lettuce (loosely packed)
- 1 crisp apple (e.g., Honeycrisp or Pink Lady), thinly sliced or julienned
- ¾ cup Roland® Pre-Cooked Farro
- 2 tablespoons pomegranate seeds
- 1/4 cup crumbled feta cheese
For the Hatch Chile Vinaigrette
- 2 teaspoons Roland
- 2 tablespoons Roland® Extra Virgin Olive Oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey or agave (optional)
- Pinch Roland® Fine Sea Salt (optional)
- Fresh black pepper, to taste
Directions
- In a small bowl, whisk together Roland® Fire-Roasted Diced Hatch Chiles, Roland® Extra Virgin Olive Oil, lemon juice, honey (if using), salt, and pepper. Set aside
- Heat a small skillet over medium heat with a drizzle of Roland® Extra Virgin Olive Oil. Add the Roland® Pre-Cooked Farro and gently toast for 3-4 minutes, stirring occasionally until lightly golden and aromatic. Remove from heat and let cool slightly (or use warm)
- In a large bowl, combine the leaf lettuce and sliced apple. Drizzle with about three-quarters of the vinaigrette and toss gently to coat
- Arrange the dressed greens on a platter or individual plates. Spoon the toasted farro over the salad and scatter pomegranate seeds and crumbled feta across the top. Finish with an additional drizzle of vinaigrette if desired. Serve immediately
