Mindful Sodexo 
Hearty farro with arugula, apples, toasted walnuts, fresh herbs, tomato, shaved Parmesan, and apple cider vinaigrette
Nutrition Facts:
Calories: 470, Carbs: 56 g, Protein: 14 g, Fat: 23 g, Sat. Fat: 3.5 g, Sodium: 320 mg, Fiber: 7 g
Prep Time: 15 to 20 minutes Cook time: 35 to 45 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Easy
Autumn Harvest Farro Bowl
Ingredients
Prepare
Autumn Harvest Farro Bowl
- 4 cups cooked Seasoned Farro
- 4 cups baby arugula
- 1 cup Italian parsley leaves
- ¼ cup sliced green onions
- ½ cup toasted walnut pieces
- 16 grape tomatoes
- 2 cups diced Granny Smith apples
- ¼ cup shaved Parmesan cheese
- ¾ cup Apple Cider Dijon Dressing
- 1. In a large bowl, combine the cooked farro, arugula, parsley, and green onions. Divide the mixture evenly among 4 serving bowls.
- 2. In order, arrange the toppings over the grain salad mixture:
-2 tablespoons toasted walnuts
-4 grape tomatoes
-1/2 cup diced apples
-1 tablespoon shaved Parmesan cheese. - 3. Serve with 3 tablespoons Apple Cider Dijon Dressing on the side or drizzled over the top. Enjoy immediately!
Seasoned Farro*
- 2 cups dry farro
- 6 cups water
- 1 parsley sprig
- ½ bay leaf
- ¼ teaspoon ground black pepper
- 1. Combine the ingredients in a medium saucepan. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 30 to 35 minutes, or until the farro is tender and most of the liquid has been absorbed.
- 2. Remove from the heat and let stand, covered, for 10 minutes.
- 3. Discard the parsley sprig and bay leaf, then fluff the farro with a fork. Allow to cool slightly before using.
- 4. *See chef tips for leftover suggestions.
Apple Cider Dijon Dressing
- ¾ cup apple cider vinegar
- 6 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons pure maple syrup
- 1 ½ teaspoons finely chopped rosemary
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1. In a small bowl, whisk together ingredients until smooth and well combined. Cover and refrigerate until ready to use.
- 2. *See chef tips for leftover suggestions.
Chef Tips:
- No Granny Smith Apples? Honeycrisp, Pink Lady, or Fuji apples work well, too.
- Perfect Toasted Walnuts: Toast walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
- Leftover Farro? Toss leftover farro into salads, grain bowls, soups, or roasted vegetables for an easy fiber and protein boost.
- Extra Dressing? Use it on mixed greens, roasted vegetables, grain bowls, or as a marinade for chicken.
- Make Ahead: Cook the farro and prepare the dressing up to 3 days in advance. Store separately in the refrigerator until ready to serve.
- Family-Style Idea: Arrange the farro mixture and toppings in separate bowls and let everyone build their own harvest bowl.
