Tuscan Sun Farro & Fennel Salad
This vibrant, nutrient-dense salad captures the essence of a sun-drenched Tuscan afternoon. Chewy, ancient-grain farro forms the base for a symphony of textures and flavors: crisp apple, shaved fennel, bitter radicchio, sweet dates, and toasted walnuts. Creamy goat cheese provides a savory counterpoint, all brought together by a bright, fresh lemon-garlic vinaigrette. It's a perfectly balanced, satisfying meal that is as beautiful as it is wholesome.
Servings 6
Calories 467kcal
Equipment
- Large pot
- Small, dry skillet
- Extra-large mixing bowl
- Small jar or bowl for dressing
- Whisk
- Mandoline slicer (optional, for fennel)
- Chef's knife and cutting board
Ingredients
For the Salad Assembly:
- 1½ cups dry pearled farro yields approx. 421 cups cooked
- ¾ cup raw walnuts roughly chopped
- 1 large Honeycrisp or Gala apple cored and thinly sliced
- 1 small fennel bulb trimmed and very thinly shaved
- 1½ cups shredded radicchio
- 2 cups packed baby arugula
- 4 large Medjool dates pitted and thinly sliced
- ¾ cup loosely packed fresh flat-leaf parsley chopped
- 1½ tablespoons fresh thyme leaves
- 2 oz 56g soft goat cheese, crumbled
For the Lemon-Garlic Vinaigrette:
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 small garlic clove minced or grated
- 1 teaspoon Dijon mustard
- Freshly ground black pepper to taste
Instructions
- Cook the Farro: Cook the farro according to package instructions. Once tender, drain any excess water and spread the grains on a baking sheet to cool completely. This ensures the greens remain crisp upon assembly.
- Toast the Walnuts: While the farro cools, place the chopped walnuts in a small, dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until fragrant and lightly browned. Immediately remove from the skillet and set aside to cool.
- Prepare the Vinaigrette: In a small jar with a tight-fitting lid or a small bowl, combine all vinaigrette ingredients: extra virgin olive oil, lemon juice, apple cider vinegar, minced garlic, and Dijon mustard. Season generously with black pepper. Shake or whisk vigorously until the dressing is emulsified and creamy.
- Combine Salad Ingredients: In your extra-large mixing bowl, combine the cooled farro, thinly sliced apple, shaved fennel, radicchio, arugula, sliced dates, parsley, and thyme leaves.
- Dress the Salad: Pour about two-thirds of the prepared vinaigrette over the salad. Using gentle tongs, toss everything together until every component is lightly coated.
- Finish and Serve: Gently fold in the toasted walnuts and the crumbled goat cheese, being careful not to break up the cheese too much. Taste and add the remaining dressing if desired. Serve immediately.
Notes
- Make-Ahead Tip: You can cook the farro, toast the walnuts, and prepare the vinaigrette up to 2 days in advance. Store them in separate airtight containers in the refrigerator. Assemble the salad just before serving for optimal freshness.
- Ingredient Flexibility: This salad is highly adaptable. Feel free to substitute pecans for walnuts, or a crisp pear for the apple. For a dairy-free version, omit the goat cheese and add a cup of cooked chickpeas for a savory, protein-rich element.
- Fennel Fronds: Don't discard the delicate, leafy fronds from the fennel bulb! Chop them up and add them to the salad along with the parsley for an extra layer of mild anise flavor.
Nutrition Facts
Per serving- Calories: 467 kcal
- Protein: 11 g
- Total Fat: 24 g
- Saturated Fat: 4.1 g
- Carbohydrates: 60 g
- Dietary Fiber: 8.3 g
- Total Sugars: 18 g
- Added Sugars: 0 g
- Sodium: 53 mg