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Farro Broccoli Salad

Helen T. Patterson
A hearty, nutritious salad featuring tender farro, crisp broccoli, smoked almonds, sharp cheddar, and sweet raisins, tossed in a tangy Dijon vinaigrette.
Perfect for meal prep or a quick, healthy lunch, this fiber-rich, protein-packed dish is both flavorful and satisfying.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Lunch, Salad, Side Dish
Cuisine American, Healthy
Servings 6

Equipment

  • 1 medium saucepan
  • 1 large mixing bowl
  • 1 Medium Bowl
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Whisk

Ingredients
  

  • 1 cup pearled farro uncooked
  • 1 small shallot about 2–3 tablespoons minced
  • 1/2 cup white wine vinegar
  • 1/4 –1/2 teaspoon red pepper flakes
  • 2 pounds broccoli 2 large heads
  • 3/4 cup smoked almonds coarsely chopped
  • 4 ounces sharp extra-sharp, or aged cheddar cheese, diced
  • 3/4 cup golden raisins dried cranberries, or a mix
  • 1 teaspoon kosher salt divided, plus extra to taste
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard

Instructions
 

  • Rinse and Cook Farro:
    Rinsing Farro: Begin by placing 1 cup of uncooked pearled farro in a fine-mesh sieve and rinse thoroughly under cool running water.
    This removes any surface dust or starch and ensures the grains cook evenly.
    Cooking Farro: Bring a medium saucepan of water to a rolling boil and add a pinch of kosher salt.
    Stir in the rinsed farro, reduce the heat to a gentle simmer, and cook according to the package instructions, usually about 20–25 minutes, until the grains are tender but still chewy.
    Once cooked, drain the farro in a colander and rinse under cold water to stop the cooking process. Set aside in a bowl to cool completely.
  • Prepare Pickled Shallots:
    Mincing Shallots: Peel and finely mince 1 small shallot (about 2–3 tablespoons).
    Place the minced shallots in a medium mixing bowl.
    Pickling Shallots: Add 1/2 cup white wine vinegar, 1/4 to 1/2 teaspoon red pepper flakes (depending on your desired heat level), and a pinch of kosher salt.
    Stir the mixture thoroughly, ensuring the shallots are evenly coated.
    Allow the shallots to sit for at least 15 minutes.
    This step softens their flavor and imparts a bright, tangy note to the salad.
  • Prep the Broccoli:
    Trimming and Chopping Florets: Take 2 pounds of fresh broccoli (about 2 large heads) and trim off the stalk ends.
    Slice the heads crosswise into approximately 1/4-inch-thick pieces.
    For larger pieces, chop them into bite-sized florets to ensure easy eating and uniform texture.
    Place the prepared florets in a large mixing bowl.
    Preparing the Stalks: Don’t discard the stalks—they’re tender and flavorful.
    Trim the dry ends, then peel the outer tough layer using a vegetable peeler until you reach the tender inner flesh.
    Slice the stalks crosswise into 2–3 inch lengths, then cut lengthwise into thin planks. Stack the planks and cut into matchsticks.
    Add the sliced stalks to the bowl with the florets.
  • Chop Almonds and Dice Cheese:
    Preparing Almonds: Take 3/4 cup of smoked almonds and chop coarsely.
    This gives a crunchy texture without overpowering the salad.
    Preparing Cheese: Cut 4 ounces of sharp, extra-sharp, or aged cheddar into small, uniform dice.
    Combining Ingredients: Add the chopped almonds and diced cheese to the broccoli bowl.
    Next, fold in 3/4 cup of golden raisins, dried cranberries, or a combination of both.
    This adds a touch of natural sweetness and balance to the savory elements of the salad.
  • Make the Dressing:
    Whisking the Dressing: Take the shallot mixture from Step 2.
    Add 1/3 cup extra-virgin olive oil, 1 tablespoon Dijon mustard, and 1/2 teaspoon kosher salt.
    Whisk vigorously until the dressing emulsifies, forming a smooth, glossy mixture that evenly coats the salad ingredients.
    Taste and adjust seasoning if needed.
  • Combine Farro and Broccoli:
    Tossing Ingredients: Add the cooled farro from Step 1 to the broccoli, almonds, cheese, and dried fruit mixture. Sprinkle the remaining 1/2 teaspoon kosher salt over the salad.
    Using a large spoon or salad tongs, gently toss all ingredients until evenly combined.
    Ensure each grain and vegetable is coated lightly with the flavors.
  • Dress the Salad:
    Applying Dressing: Pour the shallot vinaigrette over the salad, reserving about 1/2 cup to drizzle just before serving.
    Toss gently to ensure that all components are lightly and evenly coated with the tangy dressing.
    The dressing should cling to the farro and broccoli without making the salad soggy.
  • Taste and Adjust:
    Seasoning Check: Taste the salad and adjust the seasoning with additional kosher salt or a pinch of red pepper flakes if desired.
    The flavors should be balanced—bright and tangy from the vinegar, nutty from the almonds, sweet from the raisins, and savory from the cheese.
  • Portion and Store:
    Dividing Salad: Divide the salad into six pint-sized containers for easy meal prep or family servings.
    Storing for Later: Cover tightly and refrigerate.
    The salad keeps well for up to 4 days.
    Before serving, drizzle a little of the reserved dressing over individual portions to refresh the flavors.

Notes

  • Farro adds a nutty flavor and chewy texture, making the salad hearty and satisfying.
  • Toasted or smoked almonds elevate the flavor, but any crunchy nut can be substituted.
  • Sharp cheddar provides savory depth, while dried fruit adds sweetness to balance.
  • The tangy Dijon-shallot vinaigrette ties all the flavors together without being heavy.
  • This salad holds up beautifully in the fridge, making it perfect for meal prep.