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. It’s the perfect recipe for a festive holiday salad yet simple enough for a casual weeknight side.
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 are great to serve with this Pan Seared Rack of Lamb Recipe.
Today, I am incorporating some fall favorites -cranberries and walnuts.
This easy farro recipe I am showcasing today is ready in less than 30 minutes!
You won’t believe how truly simple this is to prepare.
Let’s begin!
INGREDIENTS to make this easy farro recipe:
INGREDIENTS to make this easy farro recipe: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.
How to Make this Fall Farro Salad:
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 for this Warm Farro Recipe:
- 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.
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 Marinated Roasted Bell Peppers, Roasted Fennel, or winter squash… all great alternatives!
Fall salads we love:
Origins of the recipe for Warm Farro Salad:
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.
I was inspired by a recipe I found in a Cook’s Illustrated Magazine 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!
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.
- Total yield for this recipe is 5 cups.
- Chop the add ins uniformly -this provides a nice presentation.
Nutrition
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Lucy says
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 says
Thanks so much Lucy! Thrilled to hear you enjoyed this recipe.
Debbie says
Very good, I added Lima beans & corn plus some Italian seasoning. Trying new stuff doing the covid19 stay at home.
Maria says
Thanks Debbie, I love how you made it a complete meal. Thanks for sharing.
Val says
Made this farro salad yesterday and everyone loved it. Thanks for the recipe!
Maria says
Thanks Val. This warm farro salad has become a family favorite, thanks for stopping by.