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.
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.
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.