Curried Fall Apple and Farro Salad
- Total time
- 45 min
- Serves
- 4-6
Ingredients
- 1 cup farro
- 1 large Honeycrisp apple, or 2 small, medium dice
- 4-5 mini sweet bell peppers, medium dice
- 1 shallot, medium dice
- 4-5 cloves garlic, peeled and minced
- 1/2 bunch Swiss Chard, stems diced, tops chopped
- 1 Tablespoon yellow curry powder
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 2 Tablespoons chopped oregano
- 1/3 cup Thai curry cashews, chopped
- 1/3 cup dried fruit of choice (I used dried cherries)
Steps
- 1
Bring a medium-sized sauce pot of salted water to a boil, then add the cup of farro. Simmer farro for about 12-14 minutes until it is tender. Strain through a fine mesh strainer and set aside to cool.
- 2
Once the vegetables are prepped, heat a medium-sized sauté pan over medium high heat. Add a splash of olive oil, then add apples and lightly caramelize them, then sprinkle with half of the curry powder. Save the rest of the curry powder for the vegetables.
- 3
Once apples are lightly caramelized and spiced, lay out on a plate to cool.
- 4
In the same pan, add more olive oil then add the mini peppers, chard stems, shallots and cook for 3-4 minutes until lightly caramelized. Add the rest of the curry powder to the vegetables and stir.
- 5
Then add the chopped garlic, oregano, and chard greens, and sauté for an additional 2 minutes until greens are wilted, season with salt. Lay out vegetables to cool.
- 6
Once the vegetables and farro have cooled, combine everything in a large bowl: farro, vegetables, cashews, lemon zest and juice, olive oil, dried cherries, and mix well.
- 7
Taste the final dish and adjust as needed for seasoning. Enjoy!
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