Blueberry & Apple Farro Salad

By Lunds & Byerlys

June 2, 2025

A sibling to the wheat berry salad, our Blueberry & Apple Farro Salad is a fresh mix of sweet, crunchy and citrusy flavors with just the right amount of heartiness. L&B dried blueberries and apples add a touch of natural sweetness while thinly sliced radishes add that peppery crunch and fresh parsley brings the perfect herby finish. Tossed with farro — an ancient grain with a nutty bite — and tied together with a bright citrus vinaigrette, it’s a simple, satisfying dish that comes together in under an hour.


The best part? Everything holds up beautifully with the vinaigrette dressing, even after a few hours in the fridge. So go ahead and make it ahead for your next potluck, picnic, or Tuesday night dinner. It’s especially good alongside grilled fish or chicken. Hearty, fresh and fast, this is one of those salads you’ll want to put on weekly repeat.

SERVINGS

8

PREP TIME

15 min

COOK TIME

45 min

Ingredients

For the salad:

  • 1 ½
    cups farro
  • 1
    bunch curly kale, stemmed and thinly sliced
  • ½
    cup L&B dried blueberries
  • ½
    cup small diced L&B dried apples
  • ½
    cup toasted and chopped walnuts
  • 4
    radishes, cut into matchsticks, divided
  • ¼
    cup minced parsley, divided

For the dressing:

  • 1
    shallot, minced
  • ⅓
    cup freshly squeezed lemon juice
  • ¼
    cup freshly squeezed orange juice
  • ⅓
    cup L&B Extra Virgin Olive Oil
  • 1
    teaspoon Dijon mustard
  • ½
    teaspoon honey
  • Kosher salt, to taste

Directions

  1. 1

    To make the farro: In a medium pot, cook the farro to al dente according to package instructions. Drain the farro and set aside.

  2. 2

    To make the dressing: In a pint-sized jar, combine the shallot, lemon juice, orange juice, olive oil, Dijon, honey and season with salt. Seal the jar and shake to combine.

  3. 3

    To assemble the salad: In a large serving bowl, combine the farro, kale, blueberries, apples, walnuts, half the radishes and half the parsley. Pour the dressing over the salad and toss until well combined.

  4. 4

    Garnish with the remaining radishes and parsley. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.

Additional Blog Posts

Sheet-Pan Pancakes

Skillet Lemon Garlic Chicken Thighs

BBQ Chicken Flatbread

Shrimp & Sausage Skillet
See all blog posts