Farro, Apple and Pecan Salad

Ingredients

• 1 1/2 cups cracked farro
• 1/4 cup olive oil, divided
• 1/2 medium red onion, chopped
• 1 large apple, cored and chopped (gala or granny smith preferred)
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
• 3 tablespoons apple cider vinegar
• 3/4 cup pecans, toasted and chopped
• salt, to taste
• pepper, to taste

Directions

1. 1

   Soak farro in cold water for 20 minutes; drain well.

2. 2

   Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.

3. 3

   Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.

4. 4

   Transfer apple mixture to bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.