The sweet, nutty flavor of this Italian grain pairs perfectly with walnuts and cranberries to create a healthy Warm Farro Salad. Celebrate the flavors of fall with this easy side dish.
Who says you can only have salads in the summer?
Once you realize the versatility and convenience of this healthy grain, you will be able to create some wonderful seasonal salads, throughout the year!
In the past, I’ve shared another farro salad recipe that incorporates spring peas, asparagus & mint. Such a light and refreshing spring salad that is perfect for that time of the year.
In fact, farro salads make great sides and are great to serve with grilled scallops, chicken or this pan seared rack of lamb recipe.
This easy farro recipe I am showcasing today incorporates cranberries and walnuts and is ready in less than 30 minutes!
You won’t believe how truly simple this is to prepare.
This fall farro salad combines this ancient grain with herbs, nuts and cranberries that can be served warm or at room temperature. This Italian farro salad is the perfect recipe for a holiday celebration yet simple enough for a casual weeknight side.
Ingredients
A printable recipe card found at the bottom of this page has the specific amounts for each ingredient. This is just a summary.
- Farro. Also referred to as emmer wheat.
- Olive oil. Extra virgin if possible.
- Shallots. Have a milder taste than onions.
- Dried cranberries. Provide the perfect amount of tartness to this recipe.
- Garlic. An Italian staple.
- Walnuts. If you wish, replace it with pecans, almonds, or any other nut.
- Parsley. Italian flat-leaf.
- Salt and pepper. Always to taste.
Instructions
It’s important to rinse the farro grain before we begin to cook it. So go ahead and measure 1½ cups of farro, give it a quick rinse and set it aside.
Bring 2 liters of water to a boil.
While waiting for the water to come to a boil, let’s prep some of the vegetables. Chop 2-3 shallots, 1-2 cloves of garlic, ½ cup dried cranberries (unsweetened), ½ cup of walnuts and ¼ cup of parsley.
So by now, the water should be boiling. Add about 1 tablespoon of salt and the rinsed farro. Once the water returns to a boil, reduce the heat to a low simmer and cook the farro, uncovered, until soft but still al dente. This can take up to 20 minutes.
Tips
- Always rinse the farro before cooking it.
- The total yield for this recipe is 5 cups.
- Chop the add-ins uniformly -this provides a nice presentation.
- Serve this salad warm or at room temperature.
Can I prepare the farro ahead of time?
Yes, the farro can be cooked and refrigerated in an airtight container for up to 5 days.
Can I add other seasonal vegetables?
Yes! Feel free to add roasted bell peppers, roasted fennel, or winter squash… all great alternatives!
Fall salads we love
Recipe origins
Almost a decade ago, my cousin Tina (who lives in the beautiful city of Arezzo, Tuscany) showed me how to cook farro. I had no idea how easy it was to prepare.
I absolutely fell in love with this ancient grain and prepare it throughout the year with seasonal ingredients.
A recipe from a Cook’s Illustrated Magazine provided the inspiration to combine a cranberry walnut salad with farro to create a simple side dish.
Great for every day or holiday entertaining!
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this farro side dish recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Warm Farro Salad
Ingredients
- 1½ cups farro properly rinsed
- 1 tablespoon salt
- ¼ cup olive oil extra virgin
- 2-3 shallots chopped
- ½ cup dried cranberries chopped
- 1-2 cloves garlic minced
- ½ cup walnuts toasted and chopped
- ¼ cup parsley chopped
- extra parsley for garnishing
Instructions
- In a large pot, bring 2 liters of water to a boil.
- Add the salt and the farro.
- Once the water returns to a boil, reduce the heat to a low simmer and cook the farro (uncovered) until soft but still al dente. This can take up to 20 minutes. When ready, simply drain and set aside.
- While the farro is simmering, heat the olive oil in a large frying pan over medium heat.
- Add the shallots and saute until softened but not browned. This can take 5-7 minutes.
- Add the garlic and cranberries and continue to stir for about 1 minute. Season according to taste for salt and pepper.
- When ready to serve, add the cooked farro and heat through.
- Remove from heat, stir in walnuts and chopped parsley.
- Taste and adjust seasonings.
- Garnish with more chopped parsley.
- Serve hot or warm.
Notes
- Always rinse the farro before cooking it.
- The total yield for this recipe is 5 cups.
- Serve this salad warm or at room temperature.
- Chop the add-ins uniformly -this provides a nice presentation.
Nutrition
Stacu
This was amazing! I will definitely be making it again. Thank you for the awesome recipe.❤️
Maria
So thrilled to read this! Thanks so much, Stacu!
stef
I added roasted butternut squash and used pecans, perfect fall dish!
Maria
Great variation! Thanks for sharing Stef!
Barbara
I’m concerned about the amount of Sodium in one serving of this recipe. 1756 mg is well over half of the recommended daily allowance for the average adult and 256 mg over the recommended daily allowance for anyone with high blood pressure.
The recipe sounds wonderful but I cannot in good conscience serve this to friends and family as written.
Do you have any suggestions as to how to adjust the recipe to make it somewhat healthy?
Thank you,
Barbara
Maria
Thanks for your interest, Barbara. The main source of sodium is the tablespoon of salt added to the water. Much like cooking pasta, very little will be absorbed by the pasta, and most of it will go down the drain along with the cooking liquid. Here is an article in cooks illustrated that might interest you. https://www.cooksillustrated.com/how_tos/8903-how-much-sodium-does-salted-cooking-water-add-to-pasta
For anyone concerned about their salt intake, I humbly suggest eliminating the addition of salt to the water and adjusting the seasonings once the farro is cooked and combined with the rest of the ingredients. Perhaps even use lemon juice to brighten up the flavors. Enjoy!
Sharon Bender
Absolutely LOVE this recipe!!!
I made it a main course with the addition of a can of red salmon.
It was dynamite so just became
a family fave! There are so many
countless ways to change it up!
Thank you, Maria, for this recipe!!! ❤
Maria
My pleasure Sharon! So happy to read this, thank you!
Helene
I loved this recipe. My fussy granddaughter was impressed. Very easy and fast to make.
I used almonds and added garden beans. This is a healthy tasty dish.
Maria
So thrilled to read this! Thanks for sharing Helene.
Jimena
Simply delicious, thanks a lot from Mexico City.
Ps: had to combine with Italian rice for lack of enough farro and it worked very well.
Maria
Hello Jimena! Thank you so much for sharing! So glad to read you enjoyed this salad!
Abby
Love this! I used pecans instead of walnuts but otherwise following the recipe exactly. I’ve never made farrow before. My husband and I both loved it! Will make again and again! Well done! Thanks!
Maria
Thanks so much Abby! Thrilled to read you enjoyed this farro salad.
Lucy
Fabulous!
I made this last night and thoroughly enjoyed it. So did my husband and he’s no vegetarian.
Thanks Maria for introducing me to this lovely new old grain which I plan to cook again and again.
Lucy
Maria
Thanks so much Lucy! Thrilled to hear you enjoyed this recipe.
Debbie
Very good, I added Lima beans & corn plus some Italian seasoning. Trying new stuff doing the covid19 stay at home.
Maria
Thanks Debbie, I love how you made it a complete meal. Thanks for sharing.
Val
Made this farro salad yesterday and everyone loved it. Thanks for the recipe!
Maria
Thanks Val. This warm farro salad has become a family favorite, thanks for stopping by.