Combine the cooked farro, watermelon radishes, celery, and apples in a mixing bowl. In a separate bowl, whisk together the olive oil, orange and lemon juices, honey, shallots, and fresh thyme. Pour the dressing over the salad ingredients and mix until coated.
The prep time for this recipe does not include cooking time for the farro. Cook the farro according to package instructions (1 cup dry=2 cups cooked). Look for quick cooking farro to cut back on prep time. You can substitute barley, bulgur, or quinoa.
Serve as a side, or add white beans, chickpeas, hard boiled eggs, or shredded chicken for a complete meal.
Store leftovers in an airtight container in the fridge for up to 4 days. You can make this salad in advance, but wait to dress it until right before serving.