If you’re searching for a vibrant dish that’s both hearty and bursting with flavor, the Farro Salad with Cranberries and Pecans Recipe is your new best friend. This delightful salad perfectly balances chewy farro with the sweet tartness of cranberries and the satisfying crunch of toasted pecans. It’s a colorful, wholesome bowl that’s ideal for everything from weekday lunches to festive gatherings, showcasing how a few simple ingredients can come together to create something truly special.
Ingredients You’ll Need
Gathering the right ingredients for this salad is key to unlocking that perfect blend of textures and flavors. Each component plays a unique role, bringing color, brightness, or crunch that makes this dish so memorable.
- 4 cups uncooked farro, rinsed: The chewy, nutty base that makes the salad filling and wholesome.
- 8 cups vegetable broth (or water + 2 tsp salt): Cooking farro in broth adds a depth of savory flavor.
- 2 cups dried cranberries: Sweet and tart, these provide bursts of fruity flavor and vibrant color.
- 2 cups toasted pecans, chopped: Adds a buttery crunch that contrasts beautifully with the tender farro.
- 1 cup finely diced celery: Offers a refreshing crispness to balance the sweet and nutty elements.
- 1 cup finely diced red onion: Provides sharpness and a pop of purple color.
- 1 cup crumbled feta or goat cheese (optional): Adds creaminess and a tangy note that enriches the salad.
- ½ cup fresh parsley, chopped: Brings a fresh herbaceous brightness to the dish.
- ½ cup olive oil: The base for the dressing, giving richness and silky texture.
- ¼ cup balsamic vinegar: Adds acidity and a touch of sweetness, perfect for balancing flavors.
- 3 tbsp maple syrup: Enhances the natural sweetness harmoniously.
- 2 tsp Dijon mustard: A little kick of tang that helps emulsify the dressing.
- Salt & pepper, to taste: Essential seasonings that bring all the flavors together.
How to Make Farro Salad with Cranberries and Pecans Recipe
Step 1: Cook the Farro to Perfection
Start by cooking the farro in vegetable broth according to the package instructions, usually around 25 to 30 minutes. Cooking it in broth instead of water infuses the grain with a rich, savory flavor that elevates the entire salad. Once tender, drain the farro and let it cool slightly — this prevents the salad from becoming soggy and helps the dressing cling beautifully.
Step 2: Combine the Fresh Ingredients
In a large mixing bowl, bring together the cooked farro, dried cranberries, toasted pecans, diced celery, red onion, and fresh parsley. Tossing these ingredients now allows each bite to offer a delightful balance of textures and vibrant colors — the ruby cranberries, green parsley, and purple onions make the salad as visually appealing as it is delicious.
Step 3: Whisk and Pour the Dressing
Next, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until the dressing emulsifies into a smooth, glossy mixture. Drizzle this over the farro and mix well to ensure every bite is coated with that perfect tangy-sweet flavor combo.
Step 4: Add the Final Creamy Touch
If you’re going for a touch of creaminess, fold in crumbled feta or goat cheese just before serving. The cheese melts slightly into the warm salad, introducing a luscious tang that rounds out the crunch and sweetness strikingly well.
How to Serve Farro Salad with Cranberries and Pecans Recipe
Garnishes
To make your Farro Salad with Cranberries and Pecans Recipe pop, sprinkle additional chopped pecans or fresh parsley on top right before serving. A few extra dried cranberries also add a juicy burst, making each serving look irresistible and inviting.
Side Dishes
This robust salad pairs beautifully with grilled chicken, roasted vegetables, or even a simple soup. Its hearty texture and sweet-nutty notes complement lighter mains perfectly, creating a balanced and satisfying meal.
Creative Ways to Present
Looking to impress your friends? Serve this salad in a hollowed-out bell pepper or atop a bed of mixed greens. Alternatively, stuff it into pita pockets for an easy-to-eat, nutritious lunch that travels well. The colorful ingredients make this salad a showstopper in any presentation style.
Make Ahead and Storage
Storing Leftovers
Leftover Farro Salad with Cranberries and Pecans Recipe should be stored in an airtight container in the refrigerator. It keeps well for up to 3 days, giving the flavors even more time to meld together, making it an easy grab-and-go meal.
Freezing
While freezing is possible, the texture of the pecans and celery might become less crisp. If you decide to freeze the salad, omit the celery and cheese, and store the dressing separately. Thaw thoroughly in the refrigerator before adding fresh ingredients and tossing again.
Reheating
This salad is best served cold or at room temperature. If you prefer it warm, gently heat just the farro portion before mixing it with the other ingredients and dressing. Avoid microwaving the whole salad to keep the fresh components from wilting.
FAQs
Can I use quick-cooking farro instead of regular farro?
Absolutely! Quick-cooking farro will reduce your cooking time significantly. Just be sure to keep an eye on it so it doesn’t turn too mushy, maintaining its pleasant chewy texture.
What can I substitute for pecans if I have a nut allergy?
Sunflower seeds or toasted pumpkin seeds are excellent nut-free alternatives that still add wonderful crunch and a nutty flavor note.
Is this salad gluten-free?
Traditional farro contains gluten, so this salad is not suitable for those with gluten intolerance. For a gluten-free version, try substituting with cooked quinoa or millet, which provide similar textures and absorb dressing flavors well.
Can I prepare this salad entirely in advance?
You can prep most of the salad up to a day ahead, but it’s best to add the cheese and dressing just before serving to preserve freshness and texture.
How can I make this salad vegan?
Simply skip the cheese or use a plant-based alternative and ensure your veggie broth doesn’t contain animal products. The rest of the ingredients are naturally vegan.
Final Thoughts
Sharing the Farro Salad with Cranberries and Pecans Recipe feels like passing along a little treasure. It’s the kind of dish that brightens your table, nourishes your body, and delights your taste buds all at once. Whether serving it as a main or a side, I hope you enjoy every bite of this colorful, wholesome salad as much as I do.
Print
Farro Salad with Cranberries and Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and nutritious Farro Salad featuring chewy farro grains combined with sweet dried cranberries, crunchy toasted pecans, refreshing celery and red onion, all tossed in a flavorful maple-balsamic dressing. Optional crumbled feta or goat cheese adds a creamy tang, making this salad perfect as a satisfying side or light main dish.
Ingredients
Salad Ingredients
- 4 cups uncooked farro, rinsed
- 8 cups vegetable broth (or water + 2 tsp salt)
- 2 cups dried cranberries
- 2 cups toasted pecans, chopped
- 1 cup finely diced celery
- 1 cup finely diced red onion
- ½ cup fresh parsley, chopped
- 1 cup crumbled feta or goat cheese (optional)
Dressing Ingredients
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 3 tbsp maple syrup
- 2 tsp Dijon mustard
- Salt & pepper, to taste
Instructions
- Cook the Farro: Cook the rinsed farro in vegetable broth or salted water according to package directions, typically about 25 to 30 minutes, until tender but chewy. Drain the farro and allow it to cool slightly to room temperature.
- Combine Salad Ingredients: In a large bowl, toss the cooked farro with dried cranberries, toasted pecans, finely diced celery, red onion, and chopped fresh parsley, evenly mixing all ingredients.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, and salt and pepper until fully emulsified and smooth.
- Toss Salad with Dressing: Pour the dressing over the farro mixture and toss thoroughly to coat all components with the flavorful dressing.
- Add Cheese (Optional): Fold in crumbled feta or goat cheese just before serving to add a creamy and tangy element, enhancing the salad’s flavor profile.
Notes
- To save time, cook farro ahead of time and refrigerate; bring to room temperature before assembling.
- For a nut-free version, omit pecans or substitute with toasted seeds like pumpkin seeds.
- The salad can be served chilled or at room temperature, making it ideal for potlucks or meal prep.
- Adjust the sweetness of the dressing by varying the amount of maple syrup according to preference.
- Use gluten-free certified farro or substitute with gluten-free grains like quinoa for gluten-sensitive diets.
