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
Scale
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.
