Farro Waldorf

Here’s a lighter take on the creamy, classic Waldorf salad!

Serves: 8Prep: 15 minutesCook: 35 minutesTotal: 50 minutesDifficulty: Medium

Serves: 8


  • 1 cup farro
  • 1 1⁄2 cups water
  • 1⁄3 cup 100% Pure Olive Oil
  • 2 tablespoons Private Selection™ Avocado Oil
  • 2 tablespoons Red Wine Vinegar
  • 1 lemon, juiced
  • Salt
  • Freshly ground black pepper
  • 3 scallions, white and light green parts finely chopped
  • 1⁄4 cup chopped flat-leaf Italian parsley
  • 2 red skin apples, unpeeled and diced
  • 2⁄3 cup fennel, diced
  • 1⁄2 cup dried currants
  • 1⁄2 cup Simple Truth™ Walnut Pieces


  • Place the farro in a medium saucepan. Add the water and bring to a boil over medium high heat. Reduce the heat, cover and simmer until most of the water has been absorbed and the kernels are somewhat tender and pleasantly chewy, 30-35 minutes.
  • Drain any excess water and transfer to a large bowl.
  • In a small bowl, whisk together the oils, vinegar and lemon juice. Season lightly with salt and pepper. Add the vinaigrette to the bowl of warm farro.
  • Add the scallions, parsley, apples, fennel, currants and walnut pieces to the bowl. Toss to combine and refrigerate, covered until ready to serve.