Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups farro ((not quick cooking, sometimes called Pearled Italian))
  • 3 cups vegetable or chicken broth
  • 2 tablespoons butter
  • 1/2 cup fresh lemon juice (juice from about 1 lemon)
  • 2 teaspoons dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic minced
  • 1 cup olive oil
  • cooked farro (about 3-4 cups)
  • 2 handfuls baby spinach
  • 1 pink lady, gala, or honey crisp apple, thinly sliced
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup sliced green onions, (including mostly green stem)
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 cup feta, shaved parmesan, or blue cheese, optional

Instruction

  • Rinse farro in cold water with a fine mesh sieve. Cook all farro ingredients in a rice cooker on brown rice setting, or bring all ingredients to a boil in a large saucepan, then reduce heat to medium low, cover and simmer 30-45 minutes until liquid is absorbed and farro is light, soft and fluffy. Drain any remaining liquid, but don't rinse. Allow farro to cool slightly.
  • While farro is cooking, whisk the dressing ingredients together until well blended.
  • To make the salad, add cooled (room temp or slightly warm is best) farro to a large bowl. Mix in salad ingredients, except cheese. Drizzle dressing over the salad a little at a time while stirring salad. You may have a little dressing leftover. Top with cheese and mix.