Cranberry Farro Nutty Salad

There's something about farro that just clicked for me one autumn afternoon when I was standing in my kitchen trying to figure out what to do with a bag of it someone had given me. I'd never cooked it before, but I had a handful of dried cranberries, some pecans I'd been meaning to use, and suddenly I was chopping celery and imagining how it might all come together. That first bite—warm, nutty, with those little tart bursts—made me realize I'd stumbled onto something that would become a regular rotation in my kitchen.

I brought this to a potluck once where everyone was bringing casseroles and heavy sides, and I felt slightly nervous about showing up with a grain salad. By the end of the night, the bowl was nearly empty and three people asked me for the recipe. That's when I knew it was the kind of dish that sneaks up on you—it doesn't announce itself, but it absolutely lingers.

Ingredients

• Farro: A pearl farro (hull removed) cooks faster than whole grain and has a tender-chewy texture that's addictive; don't skip the rinsing or it can taste a bit starchy.
• Water or vegetable broth: Broth adds depth, but water lets the farro's natural nuttiness shine through—pick based on what's in your pantry.
• Dried cranberries: Their tartness is the backbone here; look for ones without added sugar if you can, though honestly any quality brand works fine.
• Celery: Chopped small, it adds a fresh crunch and a whisper of earthiness that balances the sweetness.
• Fresh parsley: Don't use dried; the brightness of fresh makes the whole salad feel alive.
• Red onion: Finely chopped so it mingles throughout rather than dominating; it softens slightly as the salad sits.
• Toasted pecans or walnuts: The toasting step is non-negotiable if you're using raw nuts—it's what gives them that deep, buttery flavor.
• Extra-virgin olive oil: The backbone of your dressing, so reach for something you actually like the taste of.
• Apple cider vinegar: Bright and slightly fruity, it mirrors the cranberries beautifully and ties the whole thing together.
• Honey or maple syrup: Just enough to round out the tartness with a gentle sweetness; use whatever you have.
• Salt and pepper: Season generously—this salad can handle it.

Instructions

Rinse and prepare the farro:

Hold the farro under cold running water in a fine-mesh strainer and let the water run clear; this removes any dustiness and prevents a gluey texture later.

Cook the farro:

Bring water or broth to a boil, add farro, then lower to a simmer. You want it to bubble gently—not aggressively—for about 25 to 30 minutes until the grains are tender outside but still have a slight firmness when you bite them. Drain any excess liquid and let it cool just enough to handle comfortably.

Gather your components:

While the farro cools, chop your celery, parsley, and red onion into pieces small enough that each bite includes a little of everything. Roughly chop your toasted nuts so they add texture without overwhelming.

Combine the base:

Toss the cooled farro with cranberries, celery, parsley, red onion, and nuts in a large bowl, stirring everything so it's evenly distributed.

Make the dressing:

In a small bowl, whisk olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper until the honey dissolves and everything is emulsified. Taste it straight—it should be balanced, with tartness and richness in conversation.

Finish and taste:

Pour the dressing over everything and toss gently but thoroughly, making sure each grain gets coated. Taste a spoonful and adjust salt, vinegar, or sweetness based on what your palate is telling you.

Save

My favorite version of this salad is when it's been sitting in the fridge overnight and I'm reaching for a quick lunch, because by then it's become something more cohesive and comforting than the sum of its parts. That's when it really tastes like you made something thoughtful, even if you threw it together without much planning.

How to Serve This Salad

Serve it warm straight from the pot if you want the farro to taste especially creamy and the nuts to stay crunchy. At room temperature is my go-to for most occasions because it lets all the flavors settle and become more pronounced. Chilled works beautifully too, especially in summer when you want something refreshing, though you might need to add a touch more dressing since the cold mutes flavors slightly.

Variations That Work

Once you get comfortable with the basic formula, you can start riffing. A squeeze of orange juice in the dressing instead of some of the vinegar turns it brighter and pairs wonderfully with the cranberries. Crumbled feta adds a salty tang that elevates it from side dish to something special enough for a light lunch. Swapping the pecans for pumpkin seeds keeps the texture but skips the tree nut entirely if that matters for your table.

Storage and Meal Prep

This salad keeps beautifully in a covered container for three days, and honestly gets better as it sits. If you're meal prepping, assemble everything except the dressing, then dress it the morning you want to eat it so the farro doesn't get too soft. On day three, the farro will have softened a bit more, which some people love and others find too tender—it's just a matter of preference.

• Pack it in a mason jar with dressing on the bottom if you want to eat it straight from the jar at your desk or on a picnic.
• Taste before serving because refrigeration can dull the seasoning, so you might need to add a pinch more salt or a dash of vinegar.
• Let it come back to room temperature for about fifteen minutes before eating if you've stored it cold, so the flavors come back alive.

Save

There's real joy in a salad that satisfies without requiring much effort, and this one does exactly that. Make it once and it'll become part of your regular rotation too.

Recipe FAQs

→ What is farro and how is it cooked?

Farro is an ancient whole grain with a nutty flavor and chewy texture. It's simmered in water or broth for 25-30 minutes until tender yet firm.

→ Can I substitute the nuts in this dish?

Yes, pecans or walnuts are recommended, but you can swap for pumpkin seeds if avoiding tree nuts for allergies or preference.

→ How can I adjust the dressing for different flavors?

Try replacing half the apple cider vinegar with orange juice for a citrus twist, and use honey or maple syrup to balance acidity.

→ Is this dish served warm or cold?

It can be served warm, at room temperature, or chilled depending on your preference or occasion.

→ Can I add cheese to this grain salad?

Adding crumbled feta cheese offers a tangy contrast, though it introduces a dairy element not included in the original mix.