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farro salad with apples and cranberries

Farro Salad with Apples and Pecans

Farro Salad with Apples and Pecans is full of fall flavors, and it will help ease you in the upcoming season. It’s a great side dish, but it can also be can enjoyed as a main dish for lunch or a light dinner.

Course Salad
Cuisine American
Keyword fall salad, farro salad
Prep Time 5 minutes
Cook Time 20 minutes
Yields 8 servings
Calories 290 kcal
Author Dianne


  • 1 cup farro
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 apple diced
  • 3 cups loosely packed baby kale coarsely chopped
  • ½ cup pecans coarsely chopped and toasted
  • ¼ cup dried cranberries


  1. Cook the farro according to the directions on the package. Allow it to cool.

  2. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, salt, and pepper.
  3. In a large bowl, combine the farro, the apple, baby kale, pecans and cranberries. Gently mix to combine everything together. Fold in the dressing.
  4. Serve cold or at room temperature.