Farro Salad with Apples and Spinach

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 9/14/2020

This hearty salad needs a main course that can stand up to it—we suggest a good, thick steak.

1 hr 20 min Prep: 15 min Cook: 1 hr 5 min
Serves: 12 Save

Ingredients (13)

  • 12 oz Uncooked Wheat Berries
  • 1 cup Chopped Red Bell Pepper
  • 1 cup Diced Zucchini
  • 5 oz Baby Spinach
  • 1 Granny Smith Apple
  • 2 Garlic Cloves
  • 1 Green Onion
  • ⅓ cup Minced Red Onion
  • 3 T Soy Sauce
  • 1 T Seasoned Rice Vinegar
  • 2 tsp Sugar
  • 1 T Sesame Oil
  • 1 T Extra Virgin Olive Oil

Directions

  1. 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.

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