Description
This Ancient Grain Salad combines farro and fresh ingredients for the most flavor filled lunch or side dish. Farro Salad comes together in less than an hour with the perfect homemade dressing and it is so easy to make.
Ingredients
Scale
- 1 cup uncooked farro + water for cooking
- 1 cup red onion, chopped fine
- 1 cup pecans, chopped fine
- 1/4 cup fresh parsley, stems removed in minced
- 1 cup dried cranberries
Curry Dressing
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon granulated sugar
- 1 and 1/2 teaspoons of curry powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Rinse the farro in a mesh strainer with water, then cook the farro on the stovetop according to the package directions or visit this post on Cooking Farro in a Rice Cooker for an easy way to make it.
- While the farro is cooking, chop up the parsley, onion and pecans nice and fine.
- For the curry dressing, whisk together the curry powder, olive oil, white wine vinegar, sugar, and salt and pepper. Place it in the fridge until the salad is ready to toss.
- Once the farro is cooked, fluff it with a fork and allow it to cool for 10-15 minutes.
- Add the farro to a large bowl and top with parsley, pecans, onion and cranberries.
- Pour over the curry dressing and toss to combine.
- Refrigerate for at least 1 hour before serving. Then, serve and enjoy!
Equipment
Notes
- Rinse the farro before cooking to remove dust and debris as well as extra starches. This will prevent the farro from sticking together.
- Chop everything up very fine for the best taste.
- Fork fluff the farro rather than stirring to prevent the grains from sticking together. Allow it to cool for at least 10 minutes before mixing with the other ingredients.
- Give the dressing a good shake or whisk before pouring over the farro salad.
- Prep Time: 15 minutes
- Cooling Time: 1 hour
- Cook Time: 45 minutes
- Category: Salad
- Method: no cook
- Cuisine: Mediterranean