Autumn Apple and Fennel Salad with Farro
Servings: 2 large salads
Ingredients
- 1/2 cup Alessi Organic Pearled Farro
- 2 Honeycrisp apples spiralized or thinly sliced
- 1 Granny Smith apple spiralized or thinly sliced
- 1/2 red onion thinly sliced
- 1 medium fennel bulb thinly sliced
- 3 tablespoons plain yogurt*
- 1/4 cup lemon juice
- pinch of salt
Instructions
- In a small pot, combine 1/2 cup farro with 1 cup water. Bring to a boil then reduce to low, cover and simmer for about 20 minutes.
- Meanwhile prepare the dressing by whisking together the yogurt, lemon juice and salt in a small bowl.
- In a large bowl, combine the apples, fennel and red onion. Pour half of the dressing on top and toss to combine.
- When the farro is done cooking, add it to the small bowl (with the remaining dressing) while still warm then stir until evenly coated. Transfer it to the bowl with the apples and fennel then toss together. Serve over a bed of massaged kale or as is and enjoy!
Notes
*I used dairy-free almond milk yogurt but any plain yogurt will work.
To make this salad more filling, serve on a bed of kale massed with a bit of olive oil and a pinch of salt.