Fall Farro Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy farro tossed with fresh apple slices, almonds, dried cranberries, and a bright lemon vinaigrette. Nutty, tart, and slightly sweet with seasonal appeal. A light lunch or side salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup uncooked farro
- 3 cups vegetable broth or water + veg bouillon/stock cube
- 1 honeycrisp apple (sliced thin or diced)
- 1/3 cup sliced almonds
- 1/3 cup dried cranberries
- 1 tablespoon fresh chives (chopped)
- 1 tablespoon fresh parsley (chopped)
- Juice of 1/2 lemon (about 1 tbsp)
- 2 tablespoons olive oil
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1436mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 210mg
- Calcium
- 159mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1436MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.