As the holidays roll around, so does our appetite for indulgence. But that doesn’t mean our well-intentioned eating habits have to fall by the wayside even when we treat ourselves lavishly.

“Farro Salad with Pistachios, Tarragon, and Pazazz Apples” is the perfect example of that.

This delicious salad is packed with good-for-you fiber from chewy, nutty tasting farro and fresh, juicy slices of apple. Best yet, most of it can be prepared ahead of time, a real plus when you’re juggling multiple dishes to prepare for your holiday table.

Now’s the perfect time to pick up Pazazz apples at Albertsons, Safeway, and Vons. Grown by a small group of family farmers across North America, this late-season variety that’s related to the Honeycrisp is at its peak now through June.

With shiny red skin like a holiday ornament along with yellow-green striations here and there, these apples are so snappy, and bursting with sweet, tangy juice.

What’s more, apples are extremely rich in fiber, with one medium one providing 4.4 grams of dietary fiber or about 16 percent of the recommended daily value. For this grain salad, I purposely don’t peel the apple, as that would slash the fruit’s fiber content by half.

Apples are not only heart-healthy, but great for your digestive system and for maintaining lower cholesterol levels. They’re also a mood booster with antioxidants that fuel neurotransmitters in the brain to trigger the release of dopamine.

They take a star turn in this farro salad, which is actually a riff on the recipe, “Charlie Bird’s Farro Salad,” which was published in the New York Times in December 2013. As writer Melissa Clark notes in her original story, the recipe is by Chef Ryan Hardy of Charlie Bird, the Italian-inspired restaurant in New York City’s SoHo neighborhood.

What makes this salad so exceptional is the way the farro is cooked — not in plain water or broth, but in apple cider for added flavor. Here’s where it gets really interesting: In the recipe comments, I noticed that a number of readers mistakenly used apple cider vinegar rather than apple cider to cook the farro — and ended up loving the results. So, I decided to cut the difference, and use half apple cider and half apple cider vinegar, along with the instructed 2 cups water, bay leaves, and salt to simmer the farro.

The result is a chewy yet tender grain that on its own already gains a lovely toasty flavor with gentle fruity tanginess. You’ll know it’s done cooking when it’s tender in texture, and the liquid has evaporated. Be sure to let the farro cool before proceeding with the rest of the recipe or else you’ll end up with something stickier and gummier like porridge rather than a salad with distinct grains.

Once cooled, toss the farro with a simple vinaigrette of olive oil and lemon juice, along with grated or shaved Parmesan, and chopped pistachios.

The farro salad can be refrigerated at this point until ready to be enjoyed. When ready to serve, allow it to come to room temperature, then fold in arugula, chopped parsley, and thinly sliced radishes.

The original recipe called for cherry tomatoes, and basil and mint leaves, which are more common summer staples. For fall, I leaned into apple, adding thin slices of the Pazazz to the salad, along with tarragon, whose mellow anise note plays so well with this particular fruit.

It’s a hearty salad that’s tangy and fresh tasting with the pepperiness of arugula and the wine-y notes of autumnal apple. It’s also loaded with textures, from the crunch of apples, nuts, and radishes to the softness of the herbs.

It’s ideal as a holiday side dish, potluck party contribution or workday lunch packed to-go.

Should you end up with extra in the fridge, just know that folding in chopped up, after-Thanksgiving turkey will make for the best leftovers yet.

Farro Salad with Pistachios, Tarragon, and Pazazz Apples

(Serves 6)

1 cup farro

1/2 cup apple cider

1/2 cup apple cider vinegar

2 teaspoons kosher salt, more as needed

2 bay leaves

8 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1/2 cup (70 grams) Parmesan cheese, shaved with a vegetable peeler or grated

1/2 chopped pistachio nuts

2 cups arugula leaves

1 cup parsley, chopped

1/2 cup tarragon leaves, chopped

⅓ cup thinly sliced radish

1 Pazazz apple, thinly sliced into half-moons

Maldon or other flaky sea salt, for finishing

In a medium saucepan, bring farro, apple cider, apple cider vinegar, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Transfer farro to a baking sheet, spreading it out, and allowing it to cool. Discard bay leaves.

In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add cheese and pistachio nuts and mix well, then add the farro and toss gently. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, radish slices, apple slices, and flaky salt to taste.

Adapted extensively from a recipe by Chef Ryan Hardy of Charlie Bird restaurant that was published in 2013 in the New York Times

More: Cider-Braised Pazazz Apples with Coconut “Bacon,” and Garlic

And: Baked Frangipane Apples

And: Apple, Brown Rice, Cranberry & Almond and Rosemary Salad

And: Asiago Apple Galette

And: Quick Bread-and-Butter Apple Pickles

And: Cheese Focaccia with Pazazz Apples

And: Williamsburg Wrapples

And: Apple Beehive