If you’re looking for a dish that feels like a heartfelt hug in every bite, the Farro Salad with Cranberries, Pecans, and Feta Recipe is exactly what you need. This vibrant salad is a perfect balance of nutty farro, sweet-tart cranberries, crunchy pecans, and tangy feta, all brought together with a luscious maple-balsamic dressing. It’s a dish that not only tastes amazing but looks festive enough for any occasion, yet simple enough to whip up on a busy weeknight. Once you try this salad, it just might become your go-to for gatherings, meal prep, or even a refreshing main dish.
Ingredients You’ll Need
Every ingredient in this salad plays a star role, making the final dish a delightful symphony of flavors, textures, and colors. The nutty farro forms a hearty base, while dried cranberries add bursts of sweetness. Pecans bring crunch and earthiness, and feta adds a creamy, tangy contrast. The dressing blends olive oil, balsamic vinegar, and maple syrup into a perfect harmony that elevates each bite.
- 4 cups uncooked farro, rinsed: The heart of the salad, providing a chewy, nutty texture that’s both filling and wholesome.
- 8 cups vegetable broth (or water + 2 tsp salt): Cooking the farro in broth infuses gentle savory notes that deepen the flavor.
- 2 cups dried cranberries: These add a lovely chew and a naturally sweet-tart pop throughout the salad.
- 2 cups toasted pecans, chopped: Toasting enhances their nuttiness, adding satisfying crunch and richness.
- 1 cup finely diced celery: Provides a crisp, fresh bite that lightens up the texture.
- 1 cup finely diced red onion: Adds a sharp bite and a vibrant color contrast.
- 1 cup crumbled feta or goat cheese (optional): Creamy and tangy, this elevates the salad with a luscious savoriness.
- ½ cup fresh parsley, chopped: Offers a bright herbal note that keeps things fresh and lively.
- ½ cup olive oil: The base of the dressing that smooths everything together with a fruity richness.
- ¼ cup balsamic vinegar: Brings a sweet acidity that perfectly balances the sweetness of the cranberries and maple syrup.
- 3 tbsp maple syrup: Adds natural sweetness and depth, complementing the warm flavors.
- 2 tsp Dijon mustard: Gives a gentle tang and helps emulsify the dressing for a silky finish.
- Salt & pepper, to taste: Essential for seasoning and highlighting all those beautiful flavors.
How to Make Farro Salad with Cranberries, Pecans, and Feta Recipe
Step 1: Cook the Farro
Start by cooking the rinsed farro in vegetable broth or salted water. This step usually takes about 25 to 30 minutes until the grains are tender but still maintain a pleasant chew. Using broth instead of plain water adds depth and subtle savory notes that will make your salad even more flavorful. Once cooked, drain the farro well and let it cool slightly while you prepare the other ingredients. Cooling ensures the salad isn’t soggy when the dressing is added.
Step 2: Combine the Salad Ingredients
In a large bowl, mix together the warm farro, sweet dried cranberries, toasted pecans, crisp celery, sharp red onion, and fresh parsley. Tossing these components while the farro is still a bit warm gently softens the onions and allows flavors to start melding together, which sets the foundation for a harmonious salad.
Step 3: Whisk and Add the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until the dressing is well emulsified. Pour the dressing over the farro mixture and toss thoroughly to evenly coat every bite. This dressing perfectly balances sweetness, acidity, and richness, lifting all the ingredients.
Step 4: Fold in the Feta (Optional)
If you’re using cheese, gently fold in the crumbled feta or goat cheese just before serving to keep its creamy texture and delicate flavor intact. This final addition adds a luscious tang that makes the Farro Salad with Cranberries, Pecans, and Feta Recipe uniquely irresistible.
How to Serve Farro Salad with Cranberries, Pecans, and Feta Recipe
Garnishes
Adding a few extra toasted pecans or a sprinkle of fresh parsley on top can elevate the presentation while adding texture and freshness with every forkful. You might also consider a dash of cracked black pepper or a drizzle of high-quality olive oil for a glossy finish that’s as beautiful as it is tasty.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light, balanced meal. For a vegetarian feast, pair it alongside roasted vegetables or warm, crusty bread. Its hearty grains and vibrant flavors mean it can hold its own as a centerpiece or star alongside complementary dishes.
Creative Ways to Present
For parties, serve this Farro Salad with Cranberries, Pecans, and Feta Recipe in a large decorative bowl to showcase its rich colors, or portion it into individual glass jars or cups for pretty, portable servings. You can also stuff it into pita pockets or top it over baby greens to turn it into a fresh grain bowl.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in an airtight container in the refrigerator for up to 4 days. Because of the dressing and hearty ingredients, the flavors often deepen and become even tastier after a day or two, making it an excellent choice for make-ahead lunches or dinner sides.
Freezing
Due to the fresh vegetables and dressing, freezing this salad isn’t recommended as it may affect the texture and flavor. Instead, prepare farro in advance and keep other components separate before tossing to maintain freshness.
Reheating
This salad is best enjoyed cold or at room temperature, but if you prefer it slightly warm, gently reheat portions of just the farro before tossing with the other ingredients and dressing. Avoid microwaving the entire salad with dressing to prevent wilting and separation.
FAQs
Can I substitute farro with another grain?
Absolutely! While farro is ideal for its nutty flavor and chewy texture, you can swap it with quinoa, barley, or even brown rice, though the cooking times and textures will vary slightly.
Is this salad suitable for vegans?
Yes, simply omit the feta or goat cheese, and this salad becomes a vibrant vegan option that’s still packed with flavor and texture.
How far in advance can I prepare this salad?
You can prepare the salad fully up to 1 day ahead. If making earlier, it’s best to keep the cheese and dressing separate until just before serving to keep everything fresh and vibrant.
Can I use fresh cranberries instead of dried?
Fresh cranberries are quite tart and firm, so dried cranberries are usually preferred for their sweetness and chewy texture. However, if you love tartness, try substituting half the dried cranberries with finely chopped fresh ones.
What are some good variations of this salad?
Feel free to mix in other nuts like walnuts or almonds, swap parsley for fresh mint or basil for a different herbal note, or add roasted sweet potatoes for extra heartiness and sweetness.
Final Thoughts
This Farro Salad with Cranberries, Pecans, and Feta Recipe is truly one of those dishes that feels special yet simple to make. Its combination of textures and flavors hits every note your taste buds crave, and it’s versatile enough to suit a variety of occasions. Give it a try, and I promise it will quickly become a favorite in your recipe rotation, bringing festive color and delightful taste to your table!
Print
Farro Salad with Cranberries, Pecans, and Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Farro Salad with Cranberries & Pecans is a hearty and nutritious dish perfect for gatherings or meal prep. Combining chewy farro with sweet dried cranberries, crunchy toasted pecans, and fresh vegetables, it’s dressed in a tangy balsamic-maple vinaigrette that perfectly balances sweetness and acidity. The optional feta or goat cheese adds a creamy finish, making this salad both satisfying and flavorful.
Ingredients
Grains
- 4 cups uncooked farro, rinsed
- 8 cups vegetable broth (or water + 2 tsp salt)
Salad Mix-Ins
- 2 cups dried cranberries
- 2 cups toasted pecans, chopped
- 1 cup finely diced celery
- 1 cup finely diced red onion
- ½ cup fresh parsley, chopped
- 1 cup crumbled feta or goat cheese (optional)
Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 3 tbsp maple syrup
- 2 tsp Dijon mustard
- Salt & pepper, to taste
Instructions
- Cook Farro: Cook the rinsed farro in vegetable broth according to package directions, typically 25-30 minutes, until tender. Drain any excess liquid and let the farro cool slightly to prepare for mixing.
- Combine Salad Ingredients: In a large bowl, toss the cooked farro with dried cranberries, chopped toasted pecans, diced celery, diced red onion, and chopped fresh parsley to evenly distribute the flavors and textures.
- Make and Add Dressing: Whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until the dressing is emulsified. Pour this mixture over the salad and toss everything thoroughly to coat all ingredients evenly.
- Add Cheese and Serve: If using, fold in the crumbled feta or goat cheese gently just before serving to maintain its texture and freshness.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
- Farro can also be cooked ahead of time and refrigerated to speed up salad preparation.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Adjust sweetness and acidity in the dressing by varying maple syrup and balsamic vinegar quantities to your taste.
- This salad can be served warm, at room temperature, or chilled, making it versatile for different occasions.
