Cranberry Farro Nutty Salad (Printable)
Nutty farro combined with tart cranberries, celery, and crunchy nuts in a flavorful dressing.
# What You’ll Need:
→ Grains
01 - 1 cup farro
02 - 3 cups water or vegetable broth
→ Fruits & Vegetables
03 - 1/2 cup dried cranberries
04 - 1/2 cup chopped celery
05 - 1/4 cup chopped fresh parsley
06 - 1/4 cup finely chopped red onion
→ Nuts & Seeds
07 - 1/3 cup toasted pecans or walnuts, roughly chopped
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons apple cider vinegar
10 - 1 teaspoon honey or maple syrup
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
# How-To Steps:
01 - Rinse farro thoroughly under cold running water.
02 - In a medium saucepan, combine rinsed farro and water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until farro is tender yet chewy. Drain any excess liquid and allow to cool slightly.
03 - In a large mixing bowl, combine the cooked farro, dried cranberries, chopped celery, parsley, red onion, and toasted nuts.
04 - Whisk together the olive oil, apple cider vinegar, honey or maple syrup, salt, and black pepper in a small bowl until well combined.
05 - Pour the dressing over the farro mixture and toss thoroughly to ensure even coating. Adjust seasoning as desired.
06 - Serve warm, at room temperature, or chilled according to preference.
# Expert Advice:
01 -
- It's substantial enough to satisfy you as a main course but humble enough to sit perfectly beside roasted chicken or fish.
- The whole thing comes together in less than an hour and actually tastes better after a day in the fridge.
- You get to feel like you're eating something genuinely nourishing without any of the fussiness.
02 -
- Don't drain the farro while it's piping hot or it'll stick together in clumps; let it cool for a few minutes first so the grains stay separate and chewy.
- The salad actually tastes better the next day once the flavors have had time to meld, so don't worry if it feels a little simple right after mixing.
03 -
- Toast your own nuts if you have time—it takes five minutes in a dry pan and completely changes the depth of flavor in the finished salad.
- Don't be timid with the dressing; a grain salad can take more liquid than you'd expect, and it keeps everything from tasting dry when you eat it days later.