Our bright pink Lucy™ Glo apples and crimson pomegranate seeds make this Lucy™ Glo salad look like it is loaded with sparkling jewels. But it’s the vibrant tart-sweet flavors in our festive farro salad that make it shine. This dish holds up especially well because of the hearty winter fruit and grains, making it a perfect choice for your next holiday buffet.

Created by: Meg Raines
Created for: Chelan Fresh
YIELD: 4-6 servings


Honey Orange Vinaigrette 

    • 1/3 cup orange juice
    • 1/4 cup olive oil
    • 1 tablespoon honey
    • 1 tablespoon Dijon mustard
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon minced shallots
    • Salt and pepper to taste

Farro Salad

    • 2 cups cooked farro (about 1 cup uncooked) 
    • 1 large Lucy™ Glo or Lucy™ Rose apple, peeled and cut into matchsticks*
    • 1 orange, segmented**
    • 2 ounces mild cheese such as Monterey Jack, diced into small cubes
    • 1 celery stalk, thinly sliced crosswise 
    • 1/3 cup toasted pecans, roughly chopped
    • 1/3 cup pomegranate seeds
    • 1/2 cup fresh parsley, chopped

Lucy™ Glo salad recipe


    1. To make the dressing, combine all of the ingredients in a jar with a lid and mix well until combined.
    2. To assemble the salad, mix all of the salad ingredients in a large mixing bowl, add about 1/2 cup of the dressing and gently toss to combine. Add additional dressing as needed. Serve immediately. Leftover Lucy™ Glo salad can be stored in the refrigerator for a day or two.


    • * To cut the apple into matchsticks, slice the apple crosswise, stack a few slices on top of each other and cut into very thin strips. Cut around the hard core in the center.
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