Grain-based salads make incredible vessels for all sorts of fruits and veggies. Filled with slow-digesting starches, farro offers the perfect palate for this fall tabbouleh, heavy on the apple and celery it’s almost like a grainy Waldorf salad! I like to use celery and apples when making this tabbouleh, but feel free to mix it up with any veggies you might have hanging out in your refrigerator. Roasted Brussel’s sprouts or caramelized butternut squash make wonderful additions and will up the “fall” quality of the salad as well!
For the dressing try to use a more robust olive oil, perhaps a Coratina or Moriaolo, the strong peppery notes will balance well against the sweet cider and brown sugar.
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