🍎 Apple, Pomegranate & Farro Harvest Salad

Our apple, pomegranate, and farro salad provides nutrients while delivering plant-based protein to help you stay full longer. In this version, we chose farro. Farro is a whole, ancient wheat grain favored in Mediterranean cuisine, appreciated for its nutty, caramel flavor, chewy texture, and nutritional advantages, including high protein and fiber.

Ingredients

For the salad:

2 crisp apples (Honeycrisp or Fuji), thinly sliced
2 cups baby spinach or mixed greens
1 cup cooked farro (or substitute quinoa or barley)
¼ cup pomegranate seeds
¼ cup crumbled feta or goat cheese
¼ cup toasted walnuts or pecans
2 tbsp dried cranberries
1 tbsp chopped fresh parsley (optional)

For the dressing:

3 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt & freshly cracked black pepper, to taste

Instructions

Cook the farro: Rinse ½ cup of farro and simmer in 1½ cups salted water for about 25–30 minutes, until tender. Drain and let cool.
Prepare the dressing: In a small jar, whisk or shake together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified.
Assemble the salad: On a large serving plate or bowl, layer greens and cooled farro. Arrange apple slices evenly across the top. Sprinkle with pomegranate seeds, cheese, nuts, cranberries, and parsley.
Dress and toss: Drizzle the dressing over the salad just before serving. Gently toss or leave arranged for a decorative presentation.