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Apple Farro Salad

Apple Farro Salad

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  • 3/4 cup Farro, cooked, cooled
  • 1/4 cup Arugula
  • 1/4 cup Spinach
  • 1 oz Celery, sliced thin, bias
  • 1⁄4 each Honeycrisp Apple, cored, thinly sliced
  • 1 TBSP Italian parsley, leaves
  • 1 TBSP Pecans, toasted
  • 1 TBSP Parmesan cheese, shaved
  • 2 oz Marzetti® Apple Vinaigrette
  • Salt and Pepper, to taste

  1. Procedure:

    To assemble salad:

    1. In a large bowl, combine farro, arugula, spinach, celery, apple, Italian parsley and Marzetti® Apple Vinaigrette. Gently toss to combine.

    2. Season with salt and pepper to taste and gently toss again until incorporated.

    3. In a bowl, carefully mound salad high in the middle.

    4. Garnish the top of salad with toasted pecans, and shaved parmesan cheese.


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