I love creating new combinations for salads…I saw a little bit of farro left in the pantry and decided that I wanted to use it…so on the menu today is a hearty Farro, Broccoli, Apple & Walnut Salad…the dressing is a Maple Walnut-Mayo combination that just pushed it over the top! The other great thing about this salad is that it gets better as it sits…
Farro, Broccoli, Apple & Walnut Salad
1 cup farro
1 head broccoli, cut into bite size pieces
1 Gala apple, cut into bite size pieces (skin on)
1/2 cup walnuts
5 oz Smucker’s Walnuts in syrup
1/2 cup mayonnaise
Boston lettuce leaves
Place the farro in a medium pot along with 3 cups water and 1/2 teaspoon salt. Bring to a boil; reduce heat and simmer vigorously for 15 minutes. Drain and set aside.
Meanwhile bring a second pot with two inches of water to a boil. Drop in the broccoli bites and cook for just two minutes; drain and plunge into an ice bath to stop the broccoli from cooking. Set aside. In a small mixing bowl combine the mayonnaise and the Smucker’s walnuts in syrup. Put the dry walnuts into a frying pan and toast lightly (2-4 minutes) being careful not to let them burn!
Place the farro, broccoli, apple and toasted walnuts in a large mixing bowl. Mix in the mayo-walnut mixture and toss gently.
Layer Boston lettuce leaves on a large platter. Scoop the Farro, Broccoli, Apple & Walnut combination into the middle.