Recipe: Holiday Cranberry Farro Salad

This vibrant Holiday Farro Salad is the perfect blend of flavors and textures, making it a standout dish for your festive gatherings. The hearty farro provides a nutty base, while dried cranberries add a burst of sweetness and holiday cheer. This dish offers a nutrient-dense combination of whole grains, protein, antioxidants, and vitamins, making it a wholesome and delicious option for a balanced meal.

Prep Time

10 minutes

Cook Time

15 minutes

Makes

6 servings

Ingredients

Salad

2 cups pearled or semi-pearled farro

1 cup dried cranberries

4 ounces creamy goat cheese, crumbled

1 cup fresh flat-leaf Italian parsley, chopped

Dressing

2 tablespoons lemon juice

1 teaspoon Dijon mustard

2 cloves garlic, minced

¼ cup olive oil

Salt and black pepper to taste

Preparation

Place farro in a sieve and rinse with cold water. Drain.
Cook farro in boiling water according to package instructions, about 10 to 15 minutes, or until tender with a little bit of chew. Drain and set aside.
While the farro is cooking, whisk lemon juice, Dijon mustard, and garlic together in a small bowl. Slowly pour in the olive oil while whisking until combined. Season dressing to taste with salt and pepper.
While farro is still warm, toss with the dressing. Set aside to allow it to absorb and cool.
Once cooled, toss in the dried cranberries, goat cheese, and parsley. Taste again for seasonings and serve at room temperature or chilled. The salad lasts 5 days, covered and refrigerated. Do not recommend freezing leftovers.