HARVEST FARRO SALAD WITH LEMON DRESSING
Farro can be used in a variety of ways, from a replacement for rice in risotto or pasta for soup, but my favorite way to use semi-pearled farro is as a base of a cold salad that is perfect as a main vegetarian course or as an easy side dish. This Harvest Farro Salad with Lemon Dressing is a nod to the flavors of the season and highlights farro’s hearty chew. I hope you enjoy!
Servings Prep Time
6-8Servings 20minutes
Cook Time
30minutes
Servings Prep Time
6-8Servings 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. To cook the farro – consult the back of the farro package for the manufacturer’s instructions on how to prepare the farro.
  2. If there are no instructions, place the farro in a medium-sized saucepan and cover with 4 cups of cold water.
  3. Bring farro to a boil over high heat.
  4. When the farro reaches a boil, cover the pan with the lid slightly cracked, reduce the heat to medium-low, and simmer for 20 minutes.
  5. After 20 minutes, remove the cover and stir in the kosher salt, replace the cover and cook for an additional 10 minutes or until the farro is al dente – tender but still has a bit of chew left in it.
  6. Drain the farro and set aside.
  7. In a large bowl, combine the walnuts, celery, dried cranberries, and scallion. Gently pour in the cooked farro, mix to combine and set aside.
  8. In a bowl, or in a jar with a tight fitting lid, combine the lemon juice, red wine vinegar, olive oil, Dijon mustard, salt, and black pepper. Mix thoroughly.
  9. Pour half of the dressing over the farro salad and toss to combine.
  10. Assess the dryness of the salad and add more dressing if needed.
  11. Serve immediately or refrigerate for up to 3 days – it gets better as it sits in the refrigerator! Enjoy!
Recipe Notes

Nutrition Information (per serving): 300 calories; 15 grams fat; 2 grams saturated fat; 0 mg cholesterol; 410 mg sodium; 36 grams carbohydrates; 5 grams dietary fiber; 7 grams protein (values are approximate).