Hello, hello! Popping in with some salad inspiration for you. I have made this fall-inspired farro chopped salad four times this week and I just can’t get enough.
FALL FARRO CHOPPED SALAD
Here’s everything layered up in the bowl.
And this is what it all looks like when it’s chopped into one big delicious medley of fall flavors.
FALL FARRO CHOP SALAD INGREDIENTS
- Greens – I’ve been using a spinach arugula blend. Love the spicy, peppery flavor of the arugula.
- Farro – early in the week I prepped a big batch of farro using Trader Joe’s 10-minute farro. Farro is an ancient grain that contains fiber, protein, vitamins, minerals and more. It typically takes 50ish minutes to cook but the Trader Joe’s variation is pre-cooked so it can be ready in 10 minutes. I boil it in a pot of salted water for 10 minutes and then drain and refrigerate to add to salads. It’s super chewy and has a nutty flavor. It is a great add to a salad from both a texture and satiation standpoint.
- Apples – I’ve been dicing up super crisp North Carolina mountain apples and they’re so delicious and fall-ish in this salad!
- Carrots
- Avocado – I truly struggle with making a salad without avocado.
- Feta – awesome salty balance to the sweetness of the apples, dried cranberries, carrots and beets.
- Dried cranberries – for that fall flavor!
- Pepitas – the perfect add for a fall-themed crunch.
- Pickled beets – I am a huge fan of beets but have only recently started playing around with pickled beets in my salads. The balance of sweet, sour, earthy is so nice here.
- Red pepper – optional, I’ve used it in my two salads with chicken but not my two with salmon.
- Protein of your choice – I’ve used sliced chicken from the deli and smoked salmon. I think grilled chicken, grilled salmon, turkey, tofu…lots of proteins would be great in this.
- Extra virgin olive oil – use a high-quality olive oil
- Balsamic vinegar – again, using a high-quality balsamic is KEY! You want it to be aged, thick and syrupy so that it’s almost more sweet than tangy. I’ve been using this one lately and this one is great too at a slightly lower price point. Promise you that these balsamic are worth the splurge for a vinegar that won’t make you pucker and that you don’t need to add honey, maple syrup, etc to.
- Pink himalayan sea salt – gotta give the bowl a generous crank!
Here’s the smoked salmon version of my salad.
I find that when you chop up the salad like this it really boosts the flavor profile. You get the best of everything in one bite and it’s just so much easier to eat like this.
THE MUST-HAVE TOOL FOR CHOP SALADS
These chop salad tongs are AMAZING! I love that rather than having to meticulously chop all the ingredients before adding them to my bowl, I can just layer everything in the bowl and use this tong/scissor tool to meld everything together. They’re super sharp, easy to use and easy to clean.
Get the chop salad tongs and try this salad. I know y’all will love it!
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Fall Farro Chopped Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
Description
A healthy fall-themed chop salad recipe featuring farro and lots of fall-inspired ingredients.
Ingredients
Greens – spinach, arugula or a blend of the two recommended
Farro cooked to package directions – I have been using Trader Joe’s 10-minute farro
Chopped apples – use a variety that is crisp and sweet/tart
Avocado
Pepitas
Dried cranberries
Feta
Pickled beets
Protein of choosing – deli chicken or turkey, smoked salmon, grilled chicken, grilled salmon, tofu, etc
High-quality olive oil
High-quality balsamic
Sea salt
Instructions
Layer all ingredients in a big bowl and drizzle generously with olive oil and balsamic. Use the chop salad tongs to mix everything together.
