Farro Salad with Caramelized Onions

Why You’ll Love This Recipe

I love this salad because the nutty, chewy farro pairs beautifully with sweet caramelized onions. The combination gives me a hearty base that feels substantial while still working well with fresh greens and a tangy dressing.

I also like how easy this recipe is to prepare ahead of time. I can cook the farro and caramelize the onions in advance, then assemble everything when I am ready to eat. The salad is also easy to customize with seasonal vegetables, different cheeses, nuts, and herbs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Farro – I use farro for its pleasantly chewy texture and naturally nutty flavor.
• Yellow onions – I thinly slice them so they caramelize evenly and develop plenty of sweetness.
• Olive oil – I use it for caramelizing the onions and making the vinaigrette.
• Arugula – I add fresh arugula for a peppery contrast to the sweet onions.
• Feta cheese – I crumble feta over the salad for creamy, salty flavor.
• Walnuts – I toast them to bring out their nutty flavor and add crunch.
• Fresh parsley – I add chopped parsley for freshness and color.
• Balsamic vinegar – I use it to give my dressing a sweet and tangy flavor.
• Dijon mustard – I add Dijon to give the vinaigrette extra flavor and help it come together.
• Honey – I use a small amount to balance the acidity of the dressing.
• Garlic – I add finely minced garlic for a savory note.
• Lemon juice – I like adding fresh lemon juice to brighten the finished salad.
• Salt – I use salt to season the farro, onions, and dressing.
• Black pepper – I add freshly ground black pepper for a little extra bite.

Directions

1. I start by cooking the farro according to the package directions in salted water until it is tender but still pleasantly chewy.
2. I drain the cooked farro well and spread it out slightly so it can cool while I prepare the remaining ingredients.
3. I heat olive oil in a large skillet over medium-low heat. I add the thinly sliced onions with a pinch of salt.
4. I cook the onions slowly for about 30–40 minutes, stirring occasionally, until they become very soft and deep golden brown. If they begin browning too quickly, I lower the heat.
5. Once the onions are caramelized, I remove them from the heat and let them cool slightly.
6. I place the walnuts in a dry skillet over medium-low heat and toast them for a few minutes, stirring frequently. Once they are fragrant, I remove them from the pan and roughly chop them.
7. To prepare the dressing, I whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, lemon juice, salt, and black pepper.
8. I place the cooked farro in a large mixing bowl and add the caramelized onions. I pour over part of the dressing and toss everything together.
9. I add the arugula, chopped parsley, crumbled feta, and toasted walnuts.
10. I gently toss the salad again, adding more dressing as needed. I taste and adjust the salt, pepper, or lemon juice before serving.
11. I serve the salad slightly warm, at room temperature, or chilled, depending on the occasion.

Servings and Timing

I usually get about 4–6 servings from this salad, depending on whether I serve it as a main dish or a side.

• Prep time: 15 minutes
• Farro cooking time: About 25–40 minutes
• Caramelizing time: 30–40 minutes
• Assembly time: 5–10 minutes
• Total time: About 55–70 minutes
• Servings: 4–6

Variations

For extra vegetables, I add roasted butternut squash, sweet potatoes, Brussels sprouts, mushrooms, or bell peppers. I especially like roasted squash when I am making the salad during fall or winter.

For a fruitier version, I add sliced apples, pears, dried cranberries, or pomegranate seeds. Their sweetness works well with the caramelized onions and tangy feta.

When I want a different cheese, I replace the feta with goat cheese, Parmesan, or blue cheese.

I can swap the walnuts for pecans, almonds, pistachios, or hazelnuts. I always like to toast the nuts first because it gives them a deeper flavor.

For a different grain, I can replace the farro with barley, quinoa, wheat berries, or brown rice, although the texture and cooking time will change.

Storage/Reheating

I store leftover Farro Salad with Caramelized Onions in an airtight container in the refrigerator for up to 3–4 days. For the best texture, I prefer storing delicate greens separately and adding them shortly before serving.

If I know I will have leftovers, I also keep some of the dressing separate. This helps me refresh the salad without making the ingredients overly soft.

I can enjoy the salad chilled or let it sit at room temperature briefly before serving. If I prefer it warm, I gently heat the farro and caramelized onion mixture in a skillet or microwave before adding the arugula, feta, walnuts, and dressing.

I do not usually reheat the fully assembled salad because I prefer keeping the greens fresh and the cheese intact.

FAQs

Can I make Farro Salad with Caramelized Onions ahead of time?

Yes. I can cook the farro and caramelize the onions a day or two ahead and keep them refrigerated. I usually wait to add the arugula, toasted walnuts, and final dressing until closer to serving so their textures stay fresh.

Should Farro Salad be served warm or cold?

I can serve this salad warm, at room temperature, or chilled. I personally like it slightly warm or at room temperature because the flavors of the farro, onions, feta, and vinaigrette come through particularly well.

What can I use instead of farro?

I can substitute barley, quinoa, brown rice, bulgur, or wheat berries. Each grain gives the salad a different texture, so I adjust the cooking method and time according to the grain I choose.

Is farro gluten-free?

No. Farro is a type of wheat and contains gluten. When I need a gluten-free version, I replace it with a gluten-free grain or seed such as quinoa or brown rice and check that my other packaged ingredients are suitable as well.

What can I serve with Farro Salad with Caramelized Onions?

I like serving this salad alongside roasted chicken, grilled fish, roasted vegetables, soups, or other Mediterranean-inspired dishes. I can also serve a larger portion on its own for a satisfying meatless lunch.

Conclusion

This Farro Salad with Caramelized Onions gives me a delicious combination of chewy grains, sweet onions, fresh greens, creamy feta, and crunchy toasted nuts. I love how the tangy vinaigrette brings all of those flavors together without overwhelming the nutty farro.

I especially appreciate that I can prepare several components ahead and easily adapt the salad to different seasons. Whether I serve it as a hearty lunch, a colorful side dish, or part of a holiday spread, this farro salad is a versatile recipe I enjoy making again and again.

Farro Salad with Caramelized Onions

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A hearty farro salad with sweet caramelized onions, peppery arugula, creamy feta, and crunchy toasted walnuts. A bright balsamic vinaigrette brings together the nutty, savory, and fresh flavors.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35–45 minutes
• Total Time: 55–70 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean-Inspired
• Diet: Vegetarian

Ingredients

• Farro
• Yellow onions, thinly sliced
• Olive oil, for caramelizing and the vinaigrette
• Fresh arugula
• Feta cheese, crumbled
• Walnuts
• Fresh parsley, chopped
• Balsamic vinegar
• Dijon mustard
• Honey
• Garlic, finely minced
• Fresh lemon juice
• Salt
• Freshly ground black pepper

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Instructions

1. Cook the farro according to the package directions in salted water until tender but still pleasantly chewy.
2. Drain the cooked farro thoroughly and spread it out slightly to cool while preparing the remaining ingredients.
3. Heat olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt.
4. Cook the onions for 30–40 minutes, stirring occasionally, until very soft and deeply golden brown. Reduce the heat if they begin browning too quickly.
5. Remove the caramelized onions from the heat and let them cool slightly.
6. Toast the walnuts in a dry skillet over medium-low heat for a few minutes, stirring frequently, until fragrant. Remove from the pan and roughly chop.
7. Make the vinaigrette by whisking together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, lemon juice, salt, and black pepper.
8. Place the cooked farro in a large mixing bowl and add the caramelized onions. Pour in part of the vinaigrette and toss to combine.
9. Add the arugula, chopped parsley, crumbled feta, and toasted walnuts.
10. Gently toss again, adding additional vinaigrette as needed. Taste and adjust the salt, pepper, or lemon juice.
11. Serve slightly warm, at room temperature, or chilled.

Notes

• Add roasted butternut squash, sweet potatoes, Brussels sprouts, mushrooms, or bell peppers for extra vegetables.
• Sliced apples, pears, dried cranberries, or pomegranate seeds make flavorful fruit additions.
• Goat cheese, Parmesan, or blue cheese can replace the feta.
• Pecans, almonds, pistachios, or hazelnuts can replace the walnuts. Toast the nuts for the best flavor and texture.
• Barley, quinoa, wheat berries, or brown rice can replace the farro, but cooking times will vary.
• Farro contains gluten. For a gluten-free variation, use quinoa or brown rice and verify that other packaged ingredients are gluten-free.
• Cooked farro and caramelized onions can be prepared 1–2 days ahead. Add the arugula, walnuts, and final dressing closer to serving.
• Store leftovers in an airtight container in the refrigerator for 3–4 days. For the best texture, store delicate greens and extra dressing separately.

Nutrition

• Serving Size: 1 of 6 servings
• Calories: 360 kcal
• Sugar: 9 g
• Sodium: 390 mg
• Fat: 19 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 6 g
• Protein: 10 g
• Cholesterol: 15 mg