At our table growing up every meal usually ended with a salad. I would sit with my Pop and finish off whatever salad was left in the bowl, affectionately gaining the nickname as his "Salad girl". I definitively use way too much dressing, but love a good salad still to this day! This Apple Salad recipe might just change the mind of even the most anti-salad person.
I eat primarily vegetarian, but I love incorporating crispy prosciutto chips in recipes like this Apple Farro Salad for their unique crunch and savory depth—they truly elevate the dish! However, you can leave them out completely or substitute with vegetarian bacon bits for a plant-based twist.
Not only does the multiple textures of this salad allow it to shine, but the homemade apple cider vinaigrette really brightens and brings all the flavors together. Yes, it's a little bit more work, but sometimes a homemade salad dressing sets off the recipe from just being another boring salad. I get the appreciation for a good store bought salad dressing, but don't skip the homemade on this one. Trust me, it makes the world of a difference and gives this salad substance to stand as a meal all on its own.
How I miss sitting at the end of that long table with my Pop eating those last bits of salad, but really just taking in those moments alone at the table. ♥️
Ingredients
Packed with crisp apples, nutty farro, and savory prosciutto chips, this salad brings together the perfect balance of flavors and textures.
- Mix of Romaine Lettuce and Spring Mix
- Farro
- Gorgonzola
- Prosciutto Chips
- Apple Chips
See recipe card for quantities.
What is Farro?
Farro is a nutty, chewy whole grain that adds heartiness to salads and bowls. It’s packed with fiber, protein, and essential nutrients like magnesium and iron.
This ancient grain supports digestion, boosts energy, and keeps you full longer—making it a great, healthy addition to any meal.
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📖 Recipe
Apple Farro Salad with Apple Cider Vinaigrette
Ingredients
Salad
- 1 Large Romaine Heart, Chopped
- 5 oz Bag of Spring Mix Lettuce
- 1 cup Farro, cooked and drained
- 6-8 slices Proscuitto
- ¾ cup Gorgonzola Cheese, crumbled
- 1 bag Seneca Apple Chips, or similar
Apple Cider Vinaigrette
- 1 cup Apple Cider
- ½ cup Vegetable Oil
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
- 1 teaspoon Apple Cider Vinegar
- 1 Small Garlic Clove, minced
- salt
- pepper
Instructions
Salad
- Bring a pot of water to a boil to cook the Farro according to your Farro package instructions.
- While the Farro is cooking, preheat your oven to 400 °F and line a sheet pan with parchment. Lay each slice of prosciutto with space between on the parchment paper.
- Once the oven is preheated, put the prosciutto in the oven for about 12 minutes or until beginning to crisp up.
- Prepare your dressing while your other ingredients are cooking. See Below.
- Once the Farro has finished cooking, strain it and allow it to cool.
- Mix the chopped romaine and spring mix together on a large platter or in a salad bowl.
- Add your toppings; apple chips, prosciutto chips, cooled farro, and gorgonzola cheese on top.
- Drizzle each serving of salad with the Apple Cider Vinaigrette.
Apple Cider Vinaigrette
- Add the apple cider to a saucepan over medium heat until it comes to a simmer. Reduce to about ¾ the amount or ¾ cup of apple cider. Let the cider cool.
- Add the remaining dressing ingredients to the cooled Apple Cider Reduction. Mix or shake until emulsified. Salt and Pepper to adjust to your flavor preference.
Debbra says
Yum. Will make again.