Farro Salad with Lemon Vinaigrette

I was part of this wonderful neighborhood recipe club when we lived in Ohio. Once a month, we’d meet up to swap our favorite recipes, from appetizers and soups to desserts and everything in between. 

One standout recipe is a variation of this farro salad with lemon poppyseed vinaigrette, shared by my friend Elizabeth. It’s become one of my go-to salads for gatherings and light lunches, especially during the cooler months when apples and pears are their sweetest! 

I can’t get enough of the sweet-savory flavor combinations. And those crunchy cashews? They take it to another level. As for that homemade lemon poppy seed dressing –trust me, it’s what transforms this grain salad into something extraordinary. You won’t want to skip it! 

What exactly is farro?

Before we dive into the recipe, let’s talk about what makes farro so special! Farro is an ancient whole grain known for its nutty flavor and chewy texture. It’s packed with fiber, protein, and essential vitamins and minerals, making it an excellent addition to salads, bowls, and beyond!

Here’s why you’ll love this farro salad recipe: 

• Simple, whole-grain goodness. It’s a quick dish that tastes great and supports your well-being. 
• Customizable. The combination of apples, pears, dried cranberries, crunchy cashews, and zesty lemon vinaigrette can easily be customized to suit your preferences. 
• Versatile serving. Whether it’s a light lunch, dinner, or a potluck contribution, this grain salad fits right in! 

Ingredients

• Farro. Adds a chewy, satisfying bite. I love using Trader Joe’s 10-minute Farro here. It’s perfect for salads! See ‘Recipe Tips’ below for how to cook raw farro. 
• Lettuce. I used a gourmet spring mix, but you can use any blend you like: arugula, romaine, baby kale, spinach, endive, frisée, radicchio –you name it!
• Light cheddar cheese. For a lighter option, I use Cabot 50% Sharp Cheddar Cheese shredded from the block. It’s lower in calories and has fantastic flavor! Crumbled feta, goat cheese, blue cheese, or swiss would also be great.
• Dried cranberries. Also known as Craisins, add chewy bursts of sweet-tart flavor.
• Apple. Adds a crisp, juicy component. Choose a firm variety like Honeycrisp or Granny Smith for the best crunch.
• Pear. Adds a slightly soft, sweet, and floral element. Select a ripe (not mushy!) Bosc, Anjoy, or Bartlett Pear. 
• Cashew nuts. Feel free to swap the cashews for almonds, walnuts, or seeds like sunflower or pumpkin for a nut-free version.
• Lemon poppy seed dressing. A blend of sugar, fresh lemon juice, finely chopped onions, Dijon mustard, sea salt, extra light olive oil, and poppy seeds creates a tangy, slightly sweet vinaigrette that pairs perfectly with the sweet and savory salad ingredients. 

How to make the best farro salad with lemon poppy seed dressing

Step 1: Cook the farro. Bring a large pot of water to a boil. Add the quick-cook farro and boil for 10-12 minutes until tender. Drain well and set it aside to cool.

Step 2: Combine salad ingredients. Toss the cooled farro with all the other salad ingredients in a large bowl until everything is evenly distributed. 

Step 3: Blend the dressing base. In the bowl of a blender or food processor, add the sugar, lemon juice, onion, mustard, and salt. Cover and blend until everything is well combined.

Step 4: Add oil and poppy seeds. With the machine running, slowly add the oil in a steady stream until the dressing is thick and smooth. Stir in the poppy seed to incorporate.

Step 5: Dress the salad. Pour the dressing over the salad and toss to coat evenly. Or, serve the dressing on the side if you prefer. Enjoy!

Recipe tips and FAQs

• Perfectly cooked farro. If you’re using uncooked, raw farro, rinse it well under cold water to remove any dust or debris, then cook it in a large pot of boiling water like pasta  (15-20 minutes for pearled farro, 25-30 minutes for semi-pearled farro, or 35-40 minutes for whole farro). Drain it well and fluff it with a fork before adding it to the salad.
• Prep your salad greens. Wash and thoroughly dry your lettuce and salad greens before adding them to the bowl. Excess moisture can dilute the dressing and make the salad soggy. A salad spinner works great for this task! 
• Adding fresh fruits. It’s best to slice your apple and pear just before serving to prevent browning. If you do prep the salad a bit in advance, toss the apple and pear slices in lemon juice to prolong their freshness.
• No blender or food processor? I’ve also used a mason jar with a blender ball to emulsify the lemon poppyseed dressing ingredients –just make sure you shake it really well so the sugar dissolves completely.

Variations

• Additional winter fruits – Include other seasonal fruits like oranges, grapefruit, pomegranate seeds, or persimmons for an extra pop of color and fruity flavor that pairs wonderfully with the savory ingredients.
• Alternate dressings – Instead of the lemon poppy seed dressing, try creamy balsamic dressing, maple balsamic vinaigrette, Greek salad dressing, or honey mustard vinaigrette. 
• Key lime vinaigrette – When I make this refreshing farro salad during the summer months, I love swapping the lemon juice in the dressing for key lime juice!
• Protein boost – Toss in diced grilled chicken, shrimp, prosciutto, or bacon for extra protein. Plant-based options like chickpeas, cannellini beans, or edamame would also be great! 

Storing

Store any leftover farro salad with lemon vinaigrette in an airtight container in the refrigerator for 3-4 days. The flavors will meld together nicely; just know that the greens and fruit will soften as they sit.

Store extra lemon poppyseed vinaigrette in an airtight container in the refrigerator for up to a week. It also pairs nicely with this Roasted Potato Salad and works as a chicken marinade! 

More leafy green salad recipes you’ll love

• Copycat Sturkey’s House Salad
• Arugula Chickpea Salad 
• Prosciutto Salad 
• Kale Crunch Salad 
• Raspberry Spinach Salad 
• Beet and Feta Salad 
• Strawberry Spinach Salad 

If you agree that this is the best ever farro salad recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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