Delicious & Easy

Farro Salad with Pickled Apples

About Our Sponsor

Bastyr University is a nonprofit, private university offering  graduate and undergraduate degrees, with a multidisciplinary curriculum in science-based natural medicine. Recognized globally for its rigorous curriculum and  strong research, the University has  a primary campus in Kenmore, Washington, and a  second campus  in San Diego, California. At their San Diego campus they offer a Master of Science in Nutrition for Wellness (MSNW) degree, as well as beginning and advanced cooking classes that are open to all in the community.

Ingredients for

Farro Salad with Pickled Apples

2 apples, cored, diced into ½ inch pieces
1 cup vinegar
1 cup water
2 tablespoons honey
½ teaspoon kosher salt
1 teaspoon mustard seeds
1 teaspoon whole allspice
1 clove garlic, grated
1/3 cup pickling liquid
1/8 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 cup extra-virgin olive oil
2 cups cooked farro
1 cup cooked beets, diced
1/3 cup pomegranate seeds
1/2 cup fresh herbs (parsley, mint, dill)
1/4 cup chopped almonds

Instructions for

Farro Salad with Pickled Apples

Make the Pickled Apples
In a mason jar combine pickled apples ingredients. Close tightly and shake gently until honey and salt are dissolved. Refrigerate for 20 minutes or overnight.

Make the Vinaigrette
In a mixing bowl combine garlic, pickling liquid, black pepper, and salt. Whisk together while adding olive oil in a slow drizzle.

Bring It All Together
In a large serving bowl add all the salad ingredients (except goat cheese) and drizzle with vinaigrette. Gently toss to combine and finish by sprinkling with goat cheese.

Frequently asked

Questions About This Recipe


Notes & Thoughts