It’s not yet time for heavy, stick-to-your-ribs recipes that will soon occupy crock pots all over New England, but we’re getting close. The air is crisp and we can finally don cable-knit sweaters and be comfortable, which means dishes – sweet and savory – usually include apples, cranberries, and/or winter squash. This Fall Farro Salad with Apples and Parsley is a hearty, chewy, and fiber-packed side dish that’s lightened up with a bright apple cider dressing, refreshing bursts of finely diced apple, and herbaceous parsley. Try adding it to a mixed greens salad or top it with Apple Cider Braised Chicken Thighs (featured in today’s Boston Herald).
3 cups cooked farro (follow the manufacturer’s suggested cooking process)
¼ cup apple cider
2 to 3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 honeycrisp apple, peeled and cut into small dice
½ cup loosely packed chopped parsley
2 scallions, sliced into thin rounds
¼ cup roasted and salted pepitas or pumpkin seeds
¼ cup dried cranberries, roughly chopped (optional)
Once the farro is fully cooked according to the manufacturer’s instructions, strain the grains and rinse them under cold water until they are cool to the touch; transfer them to a large bowl.
Season the farro with apple cider, olive oil, salt, and black pepper. Fold in the diced apple, chopped parsley, sliced scallions, pepitas, and dried cranberries (optional). Taste and correct the seasoning if necessary.