Get the Recipe: Fall Farro Salad
A fall inspired farro salad, with dried cranberries, walnuts, parsley, feat and apple. A heartier salad for the cooler days of Fall.
Ingredients
- 1/2 cup quick-cooking farro, or other grain cooked per package directions *See Notes
- 3/4 cup parsley, curly or flat, chopped
- 1/4 cup red onion, diced
- 1/3 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 1 medium apple, any variety, peeled or unpeeled, cored and diced
Vinaigrette:
- 2 Tablespoons olive oil
- 1 1/2 teaspoons red wine vinegar
- 2 teaspoons maple syrup, or honey
- Salt and freshly ground pepper
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.
Tips!
- For extra flavour, you could toast the walnuts by cooking in a hot, dry skillet briefly (just stir over medium heat until fragrant, about 3-4 minutes).
- You can enjoy this salad at room temperature, right after mixing or you can cover and refrigerate to enjoy later. If making ahead, you may wish to hold back the apples and add just before serving, so they don't brown in the salad.
Serving: 1serving, Calories: 286kcal, Carbohydrates: 37g, Protein: 5g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 115mg, Potassium: 228mg, Fiber: 7g, Sugar: 13g, Vitamin A: 1012IU, Vitamin C: 18mg, Calcium: 79mg, Iron: 2mg
Tried this recipe?Leaving a review is always appreciated and so helpful for our fellow cooks!
