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.

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.

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.

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.

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.

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.