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Farro Salad Recipe

This farro salad features fall pears, hazelnuts and arugula, a tasty fall salad everyone will love.

4.7 from 150 votes
50 mins
Total Time
4
servings
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Farro Salad

How to Make the Best Farro Salad

This farro salad is the perfect dish for fall, combining chewy, nutty farro with sweet sliced pears, crunchy roasted hazelnuts, and peppery baby arugula. The simple dressing of olive oil, apple cider vinegar, orange juice, and maple syrup brings everything together with a light, tangy sweetness that complements the seasonal ingredients beautifully.

Farro is an ancient grain that adds wonderful texture and substance to salads. Unlike other grains, it stays pleasantly chewy even when dressed ahead of time, making this an excellent choice for meal prep or entertaining. The combination of flavors and textures—sweet pears, crunchy hazelnuts, tender farro, and sharp Romano cheese—creates a satisfying dish that works as both a side and a light main course.

Whether you’re looking for a healthy lunch option or an impressive side dish for a fall gathering, this farro salad delivers on both flavor and presentation. It’s vegetarian-friendly and can easily be made vegan by omitting the cheese.

Farro Salad

Farro Salad

This farro salad features fall pears, hazelnuts and arugula, a tasty fall salad everyone will love.

4.7 from 150 votes
CourseSalad
CuisineAmerican
Keywordfarro salad, farro salad recipe, farro pear salad, pear farro salad, farro recipes, vegan farro salad, farro salad arugula, farro salad ideas, fall farro salad
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings4 servings
Calories284kcal
AuthorAlex Raeburn
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Ingredients

Farro

Dressing

Toppings

Instructions

Cook the Farro

  1. Toast farro in a dry medium pot over medium-high heat until lightly toasted and golden brown, about 5 minutes. Pour 8 cups water over the top of the toasted farro and add a generous pinch of salt.
  2. Bring to a boil and boil uncovered, for 30 minutes, stirring occasionally. Cook to tender but still chewy. Once done to your liking, drain, rinse with cold water, drain again, and place in a bowl.

Assemble the Salad

  1. Add the rest of the ingredients, gently tossing as you go. Taste and adjust salt and vinegar to taste.
  2. If making this ahead, dress the farro, but leave out the pear, arugula and nuts until serving. Refrigerate. Re-taste the farro, as it can soak up some the flavor. Adjust as needed.

Notes

  • For best results, use ripe but firm pears that hold their shape when sliced.
  • This salad can be made ahead—just add the pears, arugula, and nuts right before serving to keep them fresh.
  • Substitute lacinato kale for arugula if you prefer a heartier green.
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