Fall Farro Salad
This healthy farro salad is packed with dried cranberries, sliced almonds, honeycrisp apple slices, chives, and a lemon vinaigrette. It makes a wonderful light lunch or side dish.
Servings: 2
Ingredients
- 1 cup uncooked farro
- 3 cups vegetable broth or water + veg bouillon/stock cube
- 1 honeycrisp apple sliced thin or diced
- 1/3 cup sliced almonds
- 1/3 cup dried cranberries
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- Juice of 1/2 lemon (about 1 tbsp)
- 2 tablespoons olive oil
- Salt & pepper to taste
Instructions
- Add the farro and veg broth to a medium pan and bring it to a boil. Reduce the heat to medium-low and let it simmer, uncovered, for 30 minutes.
- Let the farro cool for at least 15 minutes.
- Meanwhile, prep your other ingredients.
- Once the farro has cooled (it doesn't have to be totally cold), toss with the other ingredients. Serve immediately or put it in an airtight container in the fridge and chill it. Farro can be cooked ahead of time then combined with the rest of the salad ingredients later on if needed.
Notes
- I've eaten this salad 3 days after I've made it, and as long as you keep the salad in an airtight container, the apples don't brown much.
- Serves 2-4.