`Fall Farro Tabbouleh with Spiced Cranberries and Honey Crisp Apples - Olive Oil Times

Fall Farro Tabbouleh with Spiced Cranberries and Honey Crisp Apples

This fall farro tabbouleh will have you ready for cool nights, bonfires, and warm apple cider! Filled with tart honey crisp apples, it's perfect for lunch on the go or as a hearty dinner side.
Fall Farro Tabbouleh with Spiced Cranberries and Honey Crisp Apples
Fall Farro Tabbouleh with Spiced Cranberries and Honey Crisp Apples
Sep. 16, 2020
Paul Kostandin

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. 


Fall Farro Tabbouleh with Spiced Cranberries and Honey Crisp Apples

4 from 3 votes
Course: Appetizers, LunchCuisine: Mediterranean, American


Prep time


Cooking time



This deli­cious fall tab­bouleh makes the per­fect lunch or side dish for din­ner Tart honey crisp apples, spicy olive oil, and sweet apple cider dress­ing really sets this tab­bouleh apart! 


  • For the spiced cranberries
  • 1/2 cup orange juice

  • 1/2 cup dried cran­ber­ries

  • 1/2 cup red wine

  • 1/2 tsp pie spice

  • For the salad
  • 3 cups farro, cooked

  • 1/2 cup cel­ery, sliced

  • 1 cup honey crisp apples, sliced

  • 1/2 cup toasted wal­nuts

  • For the dressing
  • 1/4 cup apple cider

  • 1/4 cup apple cider vinegar

  • 1/2 cup extra vir­gin olive oil

  • 1/4 cup brown sugar

  • 1 tsp salt

  • 1/2 tsp black pep­per

  • 1/4 tsp ground gin­ger


  • To make the spiced cranberries
  • In a small sauce pan com­bine the cran­ber­ries, orange juice, red wine and pump­kin pie spice.
  • Place the sauce pan on the stove over medium heat and sim­mer for 5 minutes. 
  • Remove the pan from the heat and trans­fer to a heat safe container. 
  • Reserve the cran­ber­ries in the cook­ing liq­uid until needed. 
  • To make the dressing
  • In a small bowl com­bine the apple cider, vine­gar, brown sugar, olive oil, salt and pepper. 
  • Mix together well and reserve until needed. 
  • To make the salad
  • In a large bowl, com­bine the farro, cel­ery, apples and walnuts.
  • Pour the dress­ing over the salad and mix well. 
  • At this point, you can plate the salad indi­vid­u­ally by por­tion­ing it onto plates and top­ping it with the toasted wal­nuts and spiced cran­ber­ries. Alternatively, you can top the mixed salad with the wal­nuts and cran­ber­ries and serve it fam­ily style!
  • This salad will keep in the refrig­er­a­tor for 3 – 4 days in an air­tight container. 

Discover more recipes

Create deli­cious meals with extra vir­gin olive oil.

More Recipes