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Farro Salad with Apples, Almonds and Mozzarella
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

This Farro Salad with Apples, Almonds, and Mozzarella is packed with fresh fall flavors. It's a delicious make-ahead salad that you can pack for lunch or a potluck.

Course: Salad, Side Dish
Cuisine: American
Keyword: apples, farro, mozzarella, Salad
Author: Rachel (littlechefbigappetite)
  • 1 cup farro
  • 1 large apple (red or green), diced into 1/4 inch cubes
  • Juice of 1 lemon
  • 1/2 cup toasted almonds, chopped*
  • 2/3 cup dried cranberries (or raisins if you prefer)
  • 1/4 cup fresh parsley leaves, chopped
  • 4 oz mozzarella, cut into 1/2 inch cubes
  • 1 teaspoon dried dill weed
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 Tablespoons extra-virgin olive oil
  • 2 Tablespoons balsamic vinegar
  1. Cook the farro according to package instructions. Drain the farro in a colander and let cool on a paper-towel lined plate.
  2. Toss the apple pieces in a bowl with the lemon juice and enough water to cover the apples. This will prevent browning.
  3. In a large bowl combine the cooked farro, almonds, dried cranberries, parsley, mozzarella, dill weed, salt and pepper. Drain the apples and add them to the bowl. Drizzle the olive oil and balsamic over the mixture and toss well.


* You can easily toast almonds by putting them in a medium skillet over medium heat for 2-3 minutes, making sure to shake the skillet often. The almonds are done when they are slightly browned and smell toasted.

Recipe adapted from Serious Eats