Fall Harvest Salad: Apples, Farro, Arugula and a Maple Mustard Vinaigrette

JUMP TO RECIPE. This Fall Harvest Salad IS IT, you guys! It is a delicious salad that's perfect for fall!

The combination of nutty farro, sweet roasted apples, and tangy maple mustard vinaigrette is simply irresistible. And don't forget the crunchy pecans and creamy gouda cheese that take this salad to the next level.

The star of the show: Roasted apples and fennel add a touch of sweetness and earthiness to the salad. The addition of arugula adds a peppery kick, while the olive oil-toasted pecans provide a satisfying crunch. And let's not forget the creamy, aged gouda cheese that brings everything together.

This salad is perfect for:

• Weeknight dinners: It's quick and easy to make, and pairs well with any protein.

• Fall gatherings: Serve it as a side dish at your next potluck or dinner party.

• Lunchtime leftovers: It's equally delicious as a cold salad the next day.

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Fall Harvest Salad: Apples, Farro, Arugula, and a Maple Mustard Vinaigrette Recipe:

• Arugula (However much you prefer)

• ½ lb Gala apples, cored + diced

• 1 small fennel bulb, cored + diced (Optional)

• 1 cup dry farro, rinsed

• Avocado oil

• kosher salt

For the Dressing:

• 1/2 C Avocado Oil

• 2 tbsp maple syrup

• 2 tbsp whole-grain mustard

• 2 tbsp apple cider vinegar

• 2 tbsp minced shallot

• 1 tsp chopped fresh thyme

Toppings:

• ½ cup pecans

• 1 small wedge aged gouda cheese

• freshly cracked black pepper

Instructions:

1. Get cooking: Preheat your oven to 425°F (220°C). Bring a pot of salted water to a boil. (This is for the farro, follow the instructions for cooking the farro on your bag/box)

2. Cook the farro: Add the farro to the boiling water and reduce heat to medium-high. Cook for 30 minutes, or until tender. Drain the farro and let it cool slightly.

3. Prepare the fennel + apple: (Here is where you need to decide if you want your apple roasted. In the recipe video, I roasted my apple, going forward I decided I prefer the apple raw, I love the crunch!) While the farro is cooking, toss the fennel & apple with olive oil, salt, and pepper on a baking sheet. Arrange in a single layer and roast until tender, about 10 minutes. Being careful not to burn. If you don't have a fennel bulb you can skip this part!

4. Make the vinaigrette: In a small bowl, whisk together mustard, maple syrup, apple cider vinegar, and oil until emulsified. Stir in shallots and thyme. Season with salt and pepper.

5. Toast the pecans: Heat a 10-inch skillet over medium heat. Add olive oil and toast pecans for about 2 minutes, stirring frequently, until fragrant. Season with a pinch of salt.

6. Assemble the salad: In a large bowl, combine arugula, farro, roasted apples, roasted fennel, toasted pecans, and 3/4 of the vinaigrette. Toss well to coat.

7. Serve: Plate the salad and top with the remaining vinaigrette and grated gouda cheese. Adjust seasoning to taste.

   
   

   Enjoy your delicious Roasted Apple Farro Salad!