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

Scale

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

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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.