A delightful and hearty salad featuring farro, apples, and pecans, perfect for any occasion.
Soak the farro in cold water for 20 minutes, then drain.
Soaking the farro helps reduce cooking time and ensures even cooking.
Bring a pot of salted water to a boil, add the farro, and simmer until tender, about 30 minutes. Drain and rinse under cold water.
Rinsing the cooked farro under cold water stops the cooking process and cools it for the salad.
Heat olive oil in a skillet over medium heat, add the red onion, and sauté until softened, about 5 minutes.
Cooking the onion enhances its sweetness and mellows its sharpness.
Add the diced apples to the skillet and cook for an additional 3 minutes until slightly softened.
Cooking the apples slightly softens them while maintaining their crisp texture.
Combine the cooked farro, sautéed onion and apples, toasted pecans, and thyme in a large bowl.
Mix gently to avoid breaking the apple pieces.
Whisk together olive oil, apple cider vinegar, salt, and pepper to make the dressing.
Adjust the seasoning of the dressing to your taste preference.
Pour the dressing over the salad and toss to combine. Serve immediately.
Serve the salad fresh to enjoy the crisp texture of the apples.
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