A delicious and hearty Fall farro salad, with cooked farro, dried cranberries, walnuts and apples, tossed with parsley, red onion and feta cheese.

Fall farro salad on plate with forks

If you’re looking for salad recipes with farro, you’ll love this Fall inspired farro feta salad. This Fall farro salad is inspired by classic Tabbouleh, but with a seasonal Fall twist.

This grain salad combines farro with lots of parsley and red onion, but substitutes the usual tomato and cucumber with dried cranberries, apples and walnuts. It all gets tossed in an easy red-wine vinaigrette. A great, heartier salad for the cooler days of Fall.

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Ingredients and substitutions

Farro – I love farro, so it is often my grain of choice. I love the simplicity of Quick Cooking Farro, which simply needs to boil in water for about 10 minutes. Other grain, such as bulgur, barley, quinoa or couscous would also work just fine here.

Parsley – curly or flat parsley is just fine here.

Dried cranberries – use your favourite dried cranberries here.

Walnuts – I love the slightly bitter note of walnuts, but pecans would also work nicely here.

Feta cheese – feta is great for bringing a salty note to the mix, but crumbled goat cheese would be a good substitute, as well.

Apple – use any apple variety you enjoy.

How to make this Fall farro salad

Farro, red onion and parsley in bowl.
1
Dried cranberries added to the bowl.
2
Chopped nuts added to the bowl.
3
  1. Start by cooking the farro, then add to a large salad bowl with the red onion and parsley.
  2. Add the dried cranberries to the bowl.
  3. Add the chopped walnuts to the bowl.
Chopped apple added to the bowl.
4
Feta cheese added to the bowl.
5
Dressing added to the salad.
6
  1. Add the diced apple to the bowl.
  2. Add the feta cheese to the bowl and toss it all together.
  3. Drizzle with the dressing and toss to coat well.

Recipe tips!

  • For extra flavour, you could toast the walnuts by cooking in a hot, dry skillet briefly (just stir over medium heat until fragrant, about 3-4 minutes).
  • You can enjoy this salad at room temperature, right after mixing or you can cover and refrigerate to enjoy later. If making ahead, you may wish to hold back the apples and add just before serving, so they don’t brown in the salad.
Fall inspired tabbouleh salad on white plate with forks

Making ahead and storing

This salad is best enjoyed freshly made, due to the fresh apple. If you wanted to make it a bit ahead, you could hold back the apple until ready to serve.

Store leftovers in the refrigerator for about 24 hours.

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Fall farro salad on plate with forks

Get the Recipe: Fall Farro Salad

A fall inspired farro salad, with dried cranberries, walnuts, parsley, feat and apple. A heartier salad for the cooler days of Fall.
5 stars from 6 ratings
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings

Ingredients

  • 1/2 cup quick-cooking farro, or other grain cooked per package directions *See Notes
  • 3/4 cup parsley, curly or flat, chopped
  • 1/4 cup red onion, diced
  • 1/3 cup dried cranberries
  • 1/4 cup walnuts, chopped
  • 1/4 cup feta cheese, crumbled
  • 1 medium apple, any variety, peeled or unpeeled, cored and diced

Vinaigrette:

  • 2 Tablespoons olive oil
  • 1 1/2 teaspoons red wine vinegar
  • 2 teaspoons maple syrup, or honey
  • Salt and freshly ground pepper

Instructions
 

  • Cook the quick-cooking farro in boiling water for 10 minutes. *For other grains or slow cooking farro, refer to the package directions for cooking. Drain and run under cold water for one minute to stop the cooking and cool. Add farro to a medium bowl.
  • Add the parsley, red onion, dried cranberries, walnuts, apples (**if making ahead, hold back the apples to add just before eating) and crumbled feta to the bowl. Toss to combine.
  • Make the vinaigrette: Combine the olive oil, red wine vinegar, maple syrup and salt and pepper in a small jar or bowl. Shake or whisk until well mixed.
  • Drizzle vinaigrette over the salad and toss to combine. Enjoy immediately or cover and refrigerate to enjoy later.

Notes

You can use any grain in this salad, such as bulgur, barley, quinoa or couscous. Simply cook according to package directions, then rinse under cold water to cool.
Tips!
  • For extra flavour, you could toast the walnuts by cooking in a hot, dry skillet briefly (just stir over medium heat until fragrant, about 3-4 minutes).
  • You can enjoy this salad at room temperature, right after mixing or you can cover and refrigerate to enjoy later. If making ahead, you may wish to hold back the apples and add just before serving, so they don’t brown in the salad.
Be sure to read the notes above this Recipe Card for more tips on making this recipe. You’ll also find step-by-step photos that you might find helpful.
Cuisine: American, Canadian
Course: Salad
Author: Jennifer Maloney
Serving: 1serving, Calories: 286kcal, Carbohydrates: 37g, Protein: 5g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 115mg, Potassium: 228mg, Fiber: 7g, Sugar: 13g, Vitamin A: 1012IU, Vitamin C: 18mg, Calcium: 79mg, Iron: 2mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!

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