If there’s one dish that perfectly captures the comfort and warmth of winter, it’s this Warm Apple Cranberry Farro Salad with Herbs. Packed with nutty farro, sweet apples, tart cranberries, and fresh herbs, it’s a hearty, wholesome salad that’s just as fitting for your Christmas dinner table as it is for a cozy weeknight meal. With its combination of flavors and textures, this dish strikes that elusive balance between nourishing and indulgent. Whether you're planning festive sides or brainstorming your holiday salad recipes, this warm grain salad deserves a spot on your plate. It’s the kind of dish that has people asking for seconds — even the skeptics who claim they "don’t like salad."
Warm Apple Cranberry Farro Salad with Herbs
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Salad, Sandwich
Cuisine American, European
Servings 4 (as a side dish)
Medium saucepan To cook the farro. A rice cooker with a grain setting also works.
Large skillet or sauté pan For sautéing the apples and onions.
Mixing bowl To combine everything together.
Small Whisk or Fork For emulsifying the dressing.
Knife and Cutting Board For chopping apples, onions, and herbs.
For the Salad
- 1 cup uncooked farro pearled farro recommended
- 2 medium Honeycrisp or Fuji apples diced
- ½ cup dried cranberries unsweetened or lightly sweetened
- ½ small red onion thinly sliced
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme or 1 tsp dried
- 2 tablespoons chopped fresh sage optional but recommended
- ¼ cup toasted walnuts or pecans optional for crunch
- 1 tablespoon olive oil for sautéing apples and onions
- Salt and pepper to taste
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and freshly ground black pepper to taste
Cook the Farro
In a medium saucepan, combine 1 cup farro with 3 cups of water and a generous pinch of salt. Bring to a boil, then reduce heat to low and simmer uncovered for about 25 minutes, or until the farro is tender but still has a bite. Drain off any excess water and set aside.
Sauté Apples and Onions
While the farro is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced red onions and sauté for 3–4 minutes until softened. Add the diced apples and cook for another 4–5 minutes, stirring occasionally, until the apples are just tender and lightly caramelized. Season with salt and pepper. Remove from heat.
Toast the Nuts (Optional)
If using walnuts or pecans, toss them into the skillet for the last 2 minutes of apple cooking time, or toast them separately in a dry pan for extra flavor.
Make the Dressing
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup or honey, salt, and pepper until emulsified.
Assemble the Salad
In a large mixing bowl, combine the warm farro, sautéed apples and onions, cranberries, chopped herbs, and nuts (if using). Drizzle with the dressing and toss to combine. Taste and adjust seasoning as needed.
Serve Warm
This salad is best served warm or at room temperature. You can garnish with extra fresh herbs or a sprinkle of flaky salt for that final festive touch.
Pairings
This warm apple cranberry farro salad is a versatile companion on any holiday spread. Here are a few ideas:
- Roast Turkey or Chicken: Its mild sweetness and earthy herbs make it a great match with roasted poultry, especially during Thanksgiving or Christmas.
- Pork Tenderloin: The apples and cranberries tie beautifully with pork, echoing traditional apple-sauce pairings.
- Baked Brie or Goat Cheese: Serve alongside a wheel of warm cheese for a delightful appetizer-style side.
- Grain Bowls: Make it a main by adding roasted sweet potatoes and a protein like grilled tempeh or shredded rotisserie chicken.
This dish also complements classic Christmas dinner side dishes like green bean casserole, roasted Brussels sprouts, and mashed potatoes. It balances rich mains with its freshness, while still being hearty enough to stand out.
FAQs
1. Can I use different grains instead of farro?
Absolutely. If you can't find farro, barley, wheat berries, or even brown rice will work. Quinoa can be used for a gluten-free version, but note it has a softer texture than farro.
2. What kind of apples work best?
Firm, sweet-tart varieties like Honeycrisp, Fuji, or Pink Lady are ideal. Avoid softer apples like Red Delicious, which can become mushy when cooked.
3. Can this be made ahead of time?
Yes, you can prep everything in advance and assemble just before serving. The farro and sautéed ingredients can be made a day ahead. Gently rewarm before combining with dressing.
4. Is this a vegan-friendly recipe?
Yes, this salad is naturally vegan. Just be sure to use maple syrup instead of honey if you’re strictly plant-based.
5. What herbs work best for this salad?
Fresh parsley and thyme are essential, but sage adds an earthy, festive touch perfect for holiday salads. You could also use rosemary, but use it sparingly to avoid overpowering the dish.
