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    Home » Side-Dish and Vegetables » Warm Farro Salad: Perfect for Fall

    Warm Farro Salad: Perfect for Fall

    October 10, 2019 , Updated October 15, 2020 Maria 20 Comments

    Jump to Recipe
    Warm farro salad garnished with chopped parsley in a white oval dish.

    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.

    A colorful fall farro salad in a white serving platter.

    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.

    A colorful farro salad in a white serving bowl.

    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.

    Some of the ingredients needed to make this Italian salad on a wooden board.

    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.

    Shallots being sauteed in a pan.
    While waiting for the farro to cook, heat 4 tablespoons of olive oil in a large pan over medium heat.
     
    Add the minced shallots and saute until softened but not browned. This can take 5-7 minutes.
    Chopped cranberries and sauteed shallots in a pan.
     
    Add the minced garlic and chopped cranberries and continue to stir for about 1 minute. Season according to taste for salt and pepper.
     
    Taste the farro for doneness. If it has just a little bit of a chew, it’s done. Use a strainer to drain the farro.
     
    Add the cooked farro to the pan, combine and heat through.
     
    Chopped walnuts and parsley in bowls, next to a pan of warm farro.
     
    Remove the pan from heat, stir in walnuts and chopped parsley. Taste and adjust for seasonings. Garnish with more chopped parsley. Serve this basic farro recipe hot or warm.
    Warm farro salad, garnished with chopped parsley in a bowl.
     

    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

    • Fregola Salad with Roasted Red Pepper
    • Roasted Beet Salad
    • Pear Arugula Salad

    A white serving platter of Italian farro salad on a wooden table.

    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!

    Warm farro salad, garnished with chopped parsley in a bowl.

    Warm Farro Salad

    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 an easy side dish. The perfect recipe for a festive holiday salad.



    5 from 7 votes
    Print Save RecipeSaved! Pin Rate
    Course: Salad/Side
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 537kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    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.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    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.
    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!
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 537kcal | Carbohydrates: 75g | Protein: 10g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Sodium: 1756mg | Potassium: 348mg | Fiber: 14g | Sugar: 13g | Vitamin A: 336IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg
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    Filed Under: Salads, Side-Dish and Vegetables

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Stacu

      November 30, 2022 at 2:52 pm

      This was amazing! I will definitely be making it again. Thank you for the awesome recipe.❤️

      Reply
      • Maria

        November 30, 2022 at 6:03 pm

        So thrilled to read this! Thanks so much, Stacu!

        Reply
    2. stef

      October 25, 2022 at 7:03 pm

      5 stars
      I added roasted butternut squash and used pecans, perfect fall dish!

      Reply
      • Maria

        October 28, 2022 at 9:02 pm

        Great variation! Thanks for sharing Stef!

        Reply
    3. Barbara

      October 09, 2022 at 3:15 pm

      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

      Reply
      • Maria

        October 09, 2022 at 10:03 pm

        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!

        Reply
    4. Sharon Bender

      February 01, 2022 at 6:56 pm

      5 stars
      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!!! ❤

      Reply
      • Maria

        February 01, 2022 at 11:44 pm

        My pleasure Sharon! So happy to read this, thank you!

        Reply
    5. Helene

      August 26, 2021 at 9:18 pm

      5 stars
      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.

      Reply
      • Maria

        August 29, 2021 at 8:48 pm

        So thrilled to read this! Thanks for sharing Helene.

        Reply
    6. Jimena

      February 04, 2021 at 4:50 pm

      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.

      Reply
      • Maria

        February 04, 2021 at 7:33 pm

        Hello Jimena! Thank you so much for sharing! So glad to read you enjoyed this salad!

        Reply
    7. Abby

      November 24, 2020 at 3:11 pm

      5 stars
      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!

      Reply
      • Maria

        January 03, 2021 at 6:11 pm

        Thanks so much Abby! Thrilled to read you enjoyed this farro salad.

        Reply
    8. Lucy

      May 29, 2020 at 3:04 am

      5 stars
      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

      Reply
      • Maria

        May 29, 2020 at 8:35 am

        Thanks so much Lucy! Thrilled to hear you enjoyed this recipe.

        Reply
    9. Debbie

      March 30, 2020 at 1:03 pm

      5 stars
      Very good, I added Lima beans & corn plus some Italian seasoning. Trying new stuff doing the covid19 stay at home.

      Reply
      • Maria

        March 30, 2020 at 5:30 pm

        Thanks Debbie, I love how you made it a complete meal. Thanks for sharing.

        Reply
    10. Val

      October 20, 2019 at 3:15 pm

      5 stars
      Made this farro salad yesterday and everyone loved it. Thanks for the recipe!

      Reply
      • Maria

        October 20, 2019 at 9:36 pm

        Thanks Val. This warm farro salad has become a family favorite, thanks for stopping by.

        Reply

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