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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.

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

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

Find it online: https://thefamilycooking.com/farro-salad-with-caramelized-onions/