Farro Salad with Apples and Spinach
Kitchen Tested 
- Yield 12 servings
- Prep 15 mins
- Cook 65 mins
This hearty salad needs a main course that can stand up to it—we suggest a good, thick steak.
Mark Boughton/styling: Teresa Blackburn
Ingredients
- 12 ounces wheat berries
- 1 cup chopped red bell pepper
- 1 cup chopped zucchini
- 3 cups roughly chopped baby spinach (5 ounces)
- 1 Granny Smith apple, unpeeled, cut into thick sticks
- 2 cloves garlic
- 1 green onion, chopped
- 1/3 cup minced red onion
- 3 tablespoons soy sauce
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon extra-virgin olive oil
Instructions
- Place wheat berries in a large bowl. Cover with water by about 2 inches and soak 2 hours. Drain well. Place wheat berries in a large saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat, cover and cook about 1 hour, until somewhat tender and chewy. Drain and rinse. Combine wheat berries with remaining ingredients and toss well. Refrigerate 2 hours before serving to allow flavors to meld.
