Winter Farro Salad with Fried Shallots
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Simply Scratch · by Laurie McNamara★ 5.0 (3)

Winter Farro Salad with Fried Shallots

NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 8%
CARBS 20G43% OF CAL
2G FIBER5G OTHER12G TOTAL SUGAR
FAT 11G54% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cooked farro tossed with arugula, apple, cranberries, and walnuts, dressed in honey Dijon and topped with crispy fried shallots. Wholesome and seasonal.

mainamericansaladvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 cup farro
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon kosher salt
  • 1 tablespoon butter
  • 1 teaspoon olive oil (extra light )
  • 2 shallots (sliced thin)
  • 1 to 2 pinches kosher salt
  • 2 tablespoon dijon mustard
  • 2 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper (freshly ground, plus more for serving)
  • 2 tablespoon red wine vinegar
  • 1/4 cup olive oil (extra light )
  • 2 to 3 handfuls baby arugula
  • 1 medium green apples (sliced)
  • 1/2 cup dried cranberries
  • 1/3 cup walnuts* (toasted and chopped )
  • 2 tablespoons parsley (chopped, plus more for serving)
  • 1 tablespoon mint leaves (sliced, plus more for serving)
  • 1/2 cup shaved parmesan
PREP
15M
SODIUM
506MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.