Go Back

Healthy Cranberry Apple Farro Salad

Helen T. Patterson
A hearty and flavorful grain-based side dish made with farro, apples, cranberries, and walnuts.
Lightly seasoned with herbs and Dijon, this recipe is rich in fiber, plant-based protein, and healthy fats—perfect for holiday gatherings or everyday meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American, Mediterranean-inspired
Servings 8

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.