Brooke Burke’s Fall Farro Salad Recipe

This is my new favorite salad – it’s hearty, sweet and crunchy.


1 cup chopped pitted dates
2 cups farro, cooked (see package instructions)
1 cup marcona almonds
1 apple cut into 1/2 chunks
5 cups of crunchy mixed greens
Handful of loosely chopped parsley
Cooked chicken chunks (optional)

Mama Charvet’s Dressing

1/4 cup olive oil
1/4 cup Taragon vinegar
2 tsp Dijon mustardFall-Farro-Salad-Recipe
1 large finely chopped shallot
2 T fig balsamic vinegar


Whisk all ingredients together or use a blender  (I prefer to blend).

In a large bowl toss the apples, farro, dates, almonds, and chicken chunks (optional).

Fold in the greens, toss with dressing, add a handful of parsley leafs and season with salt and pepper to taste.