Farro, Apple and Pecan Salad

  • 1 1/2 cup farro
  • 1/2 teaspoon fine sea salt
  • 1/4 cup extra-virgin olive oil, divided
  • 1/2 medium red onion, chopped
  • 1 large apple, cored and chopped
  • 1 tablespoon chopped thyme
  • 3 tablespoons apple cider vinegar
  • 3/4 cup chopped toasted pecans
  • 1/4 teaspoon ground black pepper

Soak farro in cold water for 20 minutes; drain well.

Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.

Transfer apple mixture to the bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.

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