Blueberry & Apple Farro Salad

A sibling to the wheat berry salad, our Blueberry & Apple Farro Salad is a fresh mix of sweet, crunchy and citrusy flavors with just the right amount of heartiness. It’s especially good alongside grilled fish or chicken.

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time15 Minutes

Servings8

Cook Time45 Minutes

Ingredients

FOR THE SALAD: 1 ½ cups farro

1 bunch curly kale, stemmed and thinly sliced

½ cup L&B Dried Blueberries

½ cup small diced L&B Dried Apples

½ cup toasted and chopped walnuts

4 radishes, cut into matchsticks, divided

¼ cup minced parsley, divided

FOR THE DRESSING: 1 shallot, minced

⅓ cup freshly squeezed lemon juice

¼ cup freshly squeezed orange juice

⅓ cup L&B Extra Virgin Olive Oil

1 teaspoon Dijon mustard

½ teaspoon honey

Kosher salt, to taste

Directions

To make the farro: In a medium pot, cook the farro to al dente according to package instructions. Drain the farro and set aside.
To make the dressing: In a pint-sized jar, combine the shallot, lemon juice, orange juice, olive oil, Dijon, honey and season with salt. Seal the jar and shake to combine.
To assemble the salad: In a large serving bowl, combine the farro, kale, blueberries, apples, walnuts, half the radishes and half the parsley. Pour the dressing over the salad and toss until well combined.
Garnish with the remaining radishes and parsley. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.

15 minutes

Prep Time

45 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

FOR THE SALAD: 1 ½ cups farro

Bob's Red Mill Organic Farro, 24 Ounce

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$8.19$0.34/oz

1 bunch curly kale, stemmed and thinly sliced

Green Kale Bunch, 1 Each

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$2.99

½ cup L&B Dried Blueberries

L&B Dried Blueberries, 8 Ounce

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$13.99$1.75/oz

½ cup small diced L&B Dried Apples

L&B Dried Unsweetened Organic Apple Rings, 4 Ounce

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$7.99$2.00/oz

½ cup toasted and chopped walnuts

L&B Chopped Walnuts, 4 Ounce

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$5.99$1.50/oz

4 radishes, cut into matchsticks, divided

Trimmed Red Radishes, 16 Ounce

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$2.99$0.19/oz

¼ cup minced parsley, divided

Italian Flat Leaf Parsley Bunch, 1 Each

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$1.99

FOR THE DRESSING: 1 shallot, minced

Shallots, 0.13 Pound

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$0.78 avg/ea$5.99/lb

⅓ cup freshly squeezed lemon juice

Fancy Large Lemons, 0.5 Pound

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$1.50 avg/ea$2.99/lb

¼ cup freshly squeezed orange juice

Seedless Navel Oranges, 0.6 Pound

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$1.79 avg/ea$2.99/lb

⅓ cup L&B Extra Virgin Olive Oil

L&B Extra Virgin Olive Oil, 16.9 Ounce

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$12.99$0.77/oz

1 teaspoon Dijon mustard

L&B Honey Dijon Mustard, 9 Ounce

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$5.19$0.58/oz

½ teaspoon honey

L&B Pure Honey, 16 Ounce

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$7.49$0.47/oz

Kosher salt, to taste

Morton Coarse Kosher Salt, 3 Pound

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$5.99$2.00/lb

Directions

To make the farro: In a medium pot, cook the farro to al dente according to package instructions. Drain the farro and set aside.
To make the dressing: In a pint-sized jar, combine the shallot, lemon juice, orange juice, olive oil, Dijon, honey and season with salt. Seal the jar and shake to combine.
To assemble the salad: In a large serving bowl, combine the farro, kale, blueberries, apples, walnuts, half the radishes and half the parsley. Pour the dressing over the salad and toss until well combined.
Garnish with the remaining radishes and parsley. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.