1/2cupquick-cooking farro, or other grain cooked per package directions *See Notes
3/4cupparsley, curly or flat, chopped
1/4cupred onion, diced
1/3cupdried cranberries
1/4cupwalnuts, chopped
1/4cupfeta cheese, crumbled
1medium apple, any variety, peeled or unpeeled, cored and diced
Vinaigrette:
2Tablespoonsolive oil
1 1/2teaspoonsred wine vinegar
2 teaspoonsmaple syrup, or honey
Salt and freshly ground pepper
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Instructions
Cook the quick-cooking farro in boiling water for 10 minutes. *For other grains or slow cooking farro, refer to the package directions for cooking. Drain and run under cold water for one minute to stop the cooking and cool. Add farro to a medium bowl.
Add the parsley, red onion, dried cranberries, walnuts, apples (**if making ahead, hold back the apples to add just before eating) and crumbled feta to the bowl. Toss to combine.
Make the vinaigrette: Combine the olive oil, red wine vinegar, maple syrup and salt and pepper in a small jar or bowl. Shake or whisk until well mixed.
Drizzle vinaigrette over the salad and toss to combine. Enjoy immediately or cover and refrigerate to enjoy later.
Notes
You can use any grain in this salad, such as bulgur, barley, quinoa or couscous. Simply cook according to package directions, then rinse under cold water to cool.