This Cranberry Apple Farro is a wholesome side dish that beautifully balances sweet, savory, and nutty flavors.
Farro provides plant-based protein and fiber, while apples, cranberries, and walnuts add antioxidants and heart-healthy fats.
With minimal prep and straightforward cooking, this dish is both nutritious and satisfying.
It’s quick enough for weeknight meals yet elegant enough for holiday gatherings, making it a versatile recipe you’ll turn to again and again.
Healthy Cranberry Apple Farro Salad
Equipment
- 1 medium saucepan (for cooking farro)
- 1 nonstick skillet (for sautéing onion and apples)
- 1 Wooden spoon (for stirring)
- 1 measuring cup set (for liquids and dry ingredients)
- 1 measuring spoon set (for seasonings)
- 1 sharp knife (for chopping apples and herbs)
- 1 cutting board (for prep)
- 1 large serving bowl (for mixing everything together)
Ingredients
- 1 cup chicken broth
- 1 cup apple juice
- 1 tablespoon Dijon mustard
- 3 tablespoons extra virgin olive oil divided
- ½ teaspoon salt
- 1 teaspoon herbs de Provence
- ½ teaspoon dried parsley
- ¼ teaspoon ground black pepper
- 1 cup farro
- ½ cup diced onion
- 1 Honeycrisp apple chopped
- 2 teaspoons minced garlic
- ½ cup dried cranberries
- ½ cup chopped walnuts
- 2 teaspoons apple cider vinegar optional
- 2 tablespoons fresh rosemary chopped
Instructions
- Prepare the Cooking Liquid: In a medium-sized saucepan, combine 1 cup chicken broth and 1 cup apple juice as the flavorful base for the farro. Whisk in 1 tablespoon Dijon mustard, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 teaspoon herbs de Provence, and ½ teaspoon parsley. Place the pan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the mustard and evenly distribute the seasonings.
- Cook the Farro: Once the liquid reaches a boil, add 1 cup of farro directly into the saucepan. Reduce the heat to low so the mixture simmers gently rather than boiling vigorously. Cover the pot with a lid, leaving it slightly ajar to prevent overflow, and allow the farro to cook for about 20 minutes, or until most of the liquid has been absorbed. Farro should be tender yet pleasantly chewy. If there is any excess liquid after cooking, simply drain it off. Transfer the cooked farro to a large serving bowl and set aside.
- Sauté the Aromatics: While the farro is cooking, heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium heat. Add ½ cup diced onion and sauté for 1–2 minutes, stirring frequently until the onion begins to soften and release its aroma. This creates a flavorful base for the apple mixture.
- Cook the Apples: Add the chopped Honeycrisp apple to the skillet with the onions. Continue cooking for an additional 3–5 minutes, stirring gently so the apple pieces soften without losing their shape. The apples should become slightly golden around the edges while still maintaining a little crispness for texture contrast.
- Add the Garlic: Stir in 2 teaspoons of minced garlic and cook for about 1 minute, just until fragrant. Be careful not to let the garlic burn, as it can turn bitter quickly. At this stage, your kitchen should be filled with the sweet and savory aroma of apples, onions, and garlic blending together.
- Combine Farro with Apple Mixture: Transfer the onion–apple–garlic mixture from the skillet into the large serving bowl with the cooked farro. Use a wooden spoon to gently fold the ingredients together, ensuring the flavors are evenly distributed without crushing the apple pieces.
- Add Fruits and Nuts: Next, stir in ½ cup dried cranberries and ½ cup chopped walnuts. The cranberries provide a chewy, tangy sweetness, while the walnuts bring a nutty crunch that balances the softness of the farro and apples. Mix carefully so every spoonful has a little bit of each ingredient.
- Optional Flavor Boost: If you’d like a bright, tangy finish, drizzle in 2 teaspoons of apple cider vinegar and toss gently. This step is optional but highly recommended, as it enhances the natural sweetness of the fruit and balances the richness of the olive oil.
- Garnish and Serve: Finish the dish by sprinkling 2 tablespoons of freshly chopped rosemary over the top. The rosemary adds an aromatic, woodsy freshness that ties everything together beautifully. Give the farro one final gentle stir, then serve warm as a hearty side dish or let it cool slightly and enjoy at room temperature.
- Cooking Tip: This dish tastes fantastic both warm and chilled. If serving later, allow it to cool completely before refrigerating, then toss with a drizzle of olive oil to refresh before serving.
Notes
- Use pearled farro for quicker cooking, or whole farro if you prefer a chewier texture (just increase the cooking time).
- A Honeycrisp apple adds the best balance of sweetness and tartness, but Gala, Fuji, or Pink Lady work well too.
- Toasting the walnuts lightly in a dry skillet before adding them will deepen their flavor.
- For a plant-based version, substitute the chicken broth with vegetable broth.
- This dish is just as delicious served slightly warm, at room temperature, or chilled.
- Leftovers can be repurposed as a grain bowl base—just top with grilled chicken, salmon, or chickpeas.
Chef’s Secrets for Best Results
The secret to making this Cranberry Apple Farro shine is in balancing textures and flavors.
Allow the farro to simmer slowly so it absorbs the broth and juice, which infuse the grains with subtle sweetness and depth.
Sautéing the apples until just golden ensures they retain their freshness without turning mushy.
Toasting or lightly warming the walnuts before mixing them in brings out a nutty aroma that elevates the dish.
Finally, fresh rosemary is key—its earthy fragrance ties the cranberries, apples, and grains together beautifully, so don’t skip it.
Serving Suggestions and Pairing Ideas
This versatile dish can be served in many ways, making it a great addition to your recipe collection.
As a side dish, it pairs wonderfully with roasted turkey, chicken, or pork, making it a holiday favorite.
For a vegetarian-friendly meal, serve it alongside roasted vegetables, grilled tofu, or a crisp green salad.
It also works as a hearty grain bowl base—simply add protein like salmon, lentils, or chickpeas.
If serving at a dinner party, garnish with extra cranberries and fresh rosemary sprigs for a vibrant, festive touch.
Storage Tips and Make-Ahead Advice
Cranberry Apple Farro stores very well, which makes it perfect for meal prep or holiday planning.
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days.
The flavors actually deepen over time, making it taste even better the next day.
To refresh before serving, add a drizzle of olive oil or a splash of apple juice to loosen the grains.
If preparing in advance, you can cook the farro and sauté the apple-onion mixture separately, then combine everything just before serving for the freshest texture.
This dish is best enjoyed cold or reheated gently in a skillet rather than the microwave, which can dry out the grains.
Frequently Asked Questions
1. Can I use a different grain instead of farro?
Yes! Farro can be swapped with barley, quinoa, bulgur, or even brown rice.
Each grain will give the dish a slightly different texture and cooking time, but the flavors pair beautifully with all of them.
2. What type of apple works best?
Honeycrisp is ideal for its sweet-tart balance and firm texture, but Pink Lady, Fuji, or Gala are excellent alternatives.
Avoid softer apples like Red Delicious, which can become mushy during cooking.
3. Can I make this recipe vegan?
Absolutely. Simply substitute the chicken broth with vegetable broth and ensure the Dijon mustard you use is vegan-friendly.
The dish will remain just as flavorful and hearty.
4. Is this dish served hot or cold?
It can be enjoyed both ways. Warm, it makes a comforting fall or winter side dish.
Chilled or at room temperature, it works well as a refreshing salad or lunch option.
5. How can I make it more filling as a main dish?
Turn it into a full meal by adding a protein source. Grilled chicken, roasted salmon, or seared tofu are great options.
For plant-based eaters, chickpeas, lentils, or white beans make the dish more satisfying while keeping it nutritious.
