Delicious & Easy

Farro Salad with Pickled Apples

Instructions

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.

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Ingredients for

Farro Salad with Pickled Apples

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
DRESSING
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
SALAD
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

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