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
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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
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Sheena Burgess
Can this meal be frozen and reheated for lunches do you think?
Maria
Great question Sheena! I’ve have never tried but I think it should be fine. I would love to hear about your results if you do decide to try it. Thanks for stopping by.
Jennifer
Just made this tonight. I ate it as a main dish with some sweet corn. Delicious!
Maria
Thanks for taking the time to comment Jennifer. SO happy to read you enjoyed this farro salad!
L
Is this something I can prepare a few days in advance
I already cooked for farro, it’s been in the fridge since yesterday.
I want to sauté the shallots and put all the add ins together so that this dish is ready to be served or should I prepare it the day of, (Saturday)
Thanks
Maria
Thanks for your interest. You can definitely prepare this salad in advance! Since you’ve already cooked the farro, you can go ahead and sauté the shallots and mix in all the other ingredients ahead of time. Just store everything in the fridge, and when you’re ready to serve it on Saturday, give it a low reheat (or bring it to room temperature—whichever you prefer). Thanks again for reaching out, and I hope you enjoy the dish!