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 about 4½ 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 56 g 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
- ½ teaspoon fine sea salt or to taste
- Freshly ground black pepper to taste
Instructions
- Cook the farro according to package instructions. Once tender, drain any excess water and spread the grains on a baking sheet to cool completely.
- Toast the walnuts in a small, dry skillet over medium heat for 3–5 minutes, shaking often, until fragrant and lightly browned. Remove to cool.
- In a small jar or bowl, combine olive oil, lemon juice, apple cider vinegar, garlic, Dijon, salt, and black pepper. Shake or whisk until emulsified.
- In an extra-large mixing bowl, combine the cooled farro, apple, fennel, radicchio, arugula, dates, parsley, and thyme.
- Pour about two-thirds of the vinaigrette over the salad and toss gently until lightly coated.
- Fold in the toasted walnuts and crumbled goat cheese. Taste and add more 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: 246 mg