Farro Salad with Apples and Spinach

Kitchen Tested
  • Yield 12 servings
  • Prep 15 mins
  • Cook 65 mins

This hearty salad needs a main course that can stand up to it—we suggest a good, thick steak.

Mark Boughton/styling: Teresa Blackburn


12 ounces wheat berries
1 cup chopped red bell pepper
1 cup chopped zucchini
3 cups roughly chopped baby spinach (5 ounces)
1 -- Granny Smith apple, unpeeled, cut into thick sticks
2 cloves garlic
1 -- green onion, chopped
1/3 cup minced red onion
3 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons sugar
1 tablespoon sesame oil
1 tablespoon extra-virgin olive oil


  1. Place wheat berries in a large bowl. Cover with water by about 2 inches and soak 2 hours.  Drain well. Place wheat berries in a large saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat, cover and cook about 1 hour, until somewhat tender and chewy. Drain and rinse. Combine wheat berries with remaining ingredients and toss well. Refrigerate 2 hours before serving to allow flavors to meld.



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