Winter Salad with Farro, Apples, Pomegranates & Cranberries

This winter salad combines the nutty flavor of farro with crisp apples, juicy pomegranate seeds, dried cranberries, and crunchy pecans. It’s the perfect addition to holiday parties, lunches, or weeknight dinners.

Looking for a winter salad that’s hearty, flavorful, and far from boring?

This Winter Salad with Farro, Apples, Pomegranates & Cranberries is the perfect solution!

It’s a vibrant mix of seasonal fruits, hearty grains, and a zesty homemade dressing, making it a satisfying side dish or even a light main course.

Whether you’re hosting a holiday party or just want to shake up your weekly meals, this salad is a must-try. Packed with protein, crunch, and a burst of sweetness, this dish will quickly become a favorite.

Why We Love This Winter Salad

This farro salad combines the chewy, nutty texture of farro with crisp apples, juicy pomegranate seeds, dried cranberries, and crunchy pecans. It’s such a beautiful dish, and it’s makes great healthy side dish for Thanksgiving dinner or holiday parties!

Not only does it taste amazing, but it’s also incredibly nutritious, making it perfect for your weekday lunch or dinner.

Why farro?

We love farro because it tastes great, and it packs a ton of protein. Farro has 7 grams of protein per cup, according to the USDA — making this salad hearty enough to stand on its own! 

Plus, it’s rich in fiber and low glycemic food which means it’ll keep you feeling fuller than other carbs and shouldn’t spike your blood sugar. 

What You’ll Need

For the Homemade Dressing:

• 1/4 cup lemon juice
• 1 tablespoon honey
• 1/2 teaspoon garlic powder
• 1/3 cup extra virgin olive oil
• salt and pepper to taste

For the Winter Salad:

• 1 1/2 cups farro
• 2 cups spinach
• 2 crisp semi-sweet apples (We used 1 Sugar Bee and 1 Granny Smith), chopped
• 2 shallots, chopped
• 1 cup pomegranate seeds
• 1 cup roughly chopped pecans
• 3/4 cup dried cranberries
• 1/2 cup chopped parsley leaves

How to Make This Winter Grain Salad

1. Start by whisking together the lemon juice and honey in a small bowl. Add the garlic powder and a generous pinch of kosher salt and black pepper. Continue whisking as you slowly drizzle in the olive oil until the dressing is well emulsified. Set aside.
2. Cook the farro according to the package instructions (this typically takes around 40 minutes). Once done, transfer it to a large serving bowl.
3. While the farro is still slightly warm (but not hot), toss in the spinach, chopped apples, shallots, pomegranate seeds, pecans, dried cranberries, parsley, and mint. Mix everything well to combine.
4. Pour the prepared dressing over the salad and toss to ensure everything is evenly coated. Taste and adjust the seasoning if needed.
5. Allow the salad to rest and cool completely before serving. Serve at room temperature for the best flavor.

How long does this winter farro salad last?

You can store leftovers in an airtight container in the fridge for up to 3 days. Be sure to bring the salad back to room temperature before serving.

Tips & Tricks

• By dressing the salad while the farro is still warm allows the grains to absorb more of the flavor.
• For added depth, consider cooking the farro in low-sodium chicken or vegetable broth instead of water. Just make sure the farro remains tender but still has a slight chew to it—no mushy grains here!

This Winter Salad with Farro, Apples, Pomegranates & Cranberries is a festive, nutritious, and delicious dish that’s sure to impress. Whether you’re bringing it to a holiday gathering or serving it up for lunch, it’s the perfect way to enjoy the flavors of the season!

You may also like:

• Blue Zone Farro Salad with Chicken & White Beans
• Strawberry Pecan Farro Salad Recipe
• Simple Chickpea and Pasta Soup (Italian Pasta e Ceci)

Continue to Content

Yield: 6 Servings

Farro Winter Salad with Apples, Pomegranates & Cranberries

Print

This winter salad combines the nutty flavor of farro with crisp apples, juicy pomegranate seeds, dried cranberries, and crunchy pecans. It's the perfect addition to holiday parties, lunches, or weeknight dinners.

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

For the Homemade Dressing:

• 1/4 cup lemon juice
• 1 tablespoon honey
• 1/2 teaspoon garlic powder
• 1/3 cup extra virgin olive oil
• salt and pepper to taste

For the Winter Salad:

• 1 1/2 cups farro
• 2 cups spinach
• 2 crisp semi-sweet apples (We used 1 Sugar Bee and 1 Granny Smith), chopped
• 2 shallots, chopped
• 1 cup pomegranate seeds
• 1 cup roughly chopped pecans
• 3/4 cup dried cranberries
• 1/2 cup chopped parsley leaves

Instructions

1. Start by whisking together the lemon juice and honey in a small bowl. Add the garlic powder, sumac, and a generous pinch of kosher salt and black pepper. Continue whisking as you slowly drizzle in the olive oil until the dressing is well emulsified. Set aside.
2. Cook the farro according to the package instructions (this typically takes around 40 minutes). Once done, transfer it to a large serving bowl.
3. While the farro is still slightly warm (but not hot), toss in the spinach, chopped apples, shallots, pomegranate seeds, pecans, dried cranberries, parsley, and mint. Mix everything well to combine.
4. Pour the prepared dressing over the salad and toss to ensure everything is evenly coated. Taste and adjust the seasoning if needed.
5. Allow the salad to rest and cool completely before serving (about 30 minutes). Serve at room temperature for the best flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 505Total Fat: 29gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 151mgCarbohydrates: 60gNet Carbohydrates: 50gFiber: 10gSugar: 29gProtein: 9g

Nutritional information may vary and may not be accurate.

Love this recipe?

Please leave a comment on the blog or share a photo on Instagram