farro salad with maple syrup

Farro Salad with Real Maple Syrup Vinaigrette, Carrots, Snap Peas, Sweet Peppers, and Mint

Apps and sides | Salads

Where to Buy
4 portions


Maple Vinaigrette (makes 1 1/2 cups)

  • 1 shallot, minced
  • 1 Tbsp Dijon mustard
  • 1 cup extra virgin olive oil
  • 1/3 cup cider vinegar
  • 2 Tbsp pure maple syrup from Canada
  • 1 tsp kosher salt

Farro Salad

  • 1 1/2 cups farro
  • 1 1/2 tsp kosher salt
  • 1 tsp extra virgin olive oil
  • 1/2 cup real maple vinaigrette (recipe above)
  • 1 cup thinly sliced carrot rounds
  • 1 cup finely chopped carrot tops
  • 1 cup chopped fresh sugar snap peas
  • 1 cup chopped yellow bell pepper
  • 1/2 cup torn fresh mint leaves
  • freshly ground black pepper, to taste


Maple Vinaigrette

  1. Place the shallot and mustard in a mason jar, seal with lid and shake.
  2. Slowly whisk in the olive oil and then thin with the vinegar and maple syrup. Season with the salt and place in a clean mason jar. The vinaigrette will keep in the fridge for a week.

Farro Salad

  1. Rinse the farro under cold running water in a fine-meshed sieve.
  2. Place the farro in a pot and cover with 4 1/2 cups of water. Bring to a boil and then add 1/2 teaspoon of the salt.
  3. Simmer farro and cook for 30 minutes. Then drain, toss with 1 tablespoon of the olive oil in a bowl and set aside.
  4. In a separate, large bowl, combine the carrots, carrot tops, snap peas, bell peppers, and mint. Add 1/4 cup of the vinaigrette and a teaspoon of kosher salt. Toss well.
  5. Add the farro and the remaining 1/4 cup of vinaigrette. Toss again and serve.