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Farro, Cranberry and Goat Cheese Salad

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Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

 
If you’re like me, you may be skeptical about the “grain of the minute” that comes on the scene and seems to take over every recipe site. While it may seem new to many of us, Italians have been cooking with farro for generations. And you know what? It’s really good! It’s a whole grain that doesn’t require 45 minutes of cooking time, and its tender but slightly crunchy texture will convince you to keep a supply in your pantry.

Thanks to Tasty Kitchen member Des, this Farro, Cranberry and Goat Cheese Salad is one you can whip up for an easy lunch, or serve to guests at a dinner party. Creamy goat cheese, sweet dried cranberries and a Dijon vinaigrette make this recipe a keeper.

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

Cook farro according to package directions.

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

Drain. Transfer to a bowl to cool.

While the farro is cooking, whip up the vinaigrette.

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

In a small bowl, combine the balsamic vinegar …

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

Dijon mustard …

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

Rosemary …

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

And garlic powder. Whisk to combine.

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

Slowly whisk in olive oil until emulsified. Allow to sit at room temperature.

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

Once farro has cooled, toss with cranberries, parsley and goat cheese.

 
 
 
Tasty Kitchen Blog: Farro, Cranberry and Goat Cheese Salad. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Des of Life's Ambrosia.

When you are ready to serve the salad, pour dressing over the top. Toss well. Serve at room temperature.

Thanks so much to Des for this wonderful recipe. Be sure to check out her site, Life’s Ambrosia, to drool over some of her other amazing recipes. I have my eye on the Chickpea Cakes with Chipotle Avocado Cream and Pumpkin Cupcakes with Browned Butter Maple Frosting.

 
 

Printable Recipe

Farro, Cranberry and Goat Cheese Salad

See the full recipe post on lifesambrosia’s site!
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Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

A healthy, hearty salad with farro, cranberries and goat cheese all tossed in a tangy balsamic vinaigrette.

Ingredients

  • 2 cups Pearled Farro
  • 2 Tablespoons Balsamic Vinegar
  • 1 teaspoon Dijon Mustard
  • ¼ teaspoons Garlic Powder
  • ½ teaspoons Dried Rosemary
  • ¼ cups Extra Virgin Olive Oil
  • 1 cup Sweetened Dried Cranberries
  • ⅓ cups Chopped Fresh Parsley
  • 8 ounces, weight Goat Cheese Crumbles

Preparation Instructions

Cook farro according to package directions. Drain. Transfer to a bowl to cool.

While farro is cooking, whisk balsamic vinegar, Dijon mustard, garlic powder and rosemary together in a bowl. Slowly whisk in olive oil until emulsified. Allow to sit at room temperature.

Once farro has cooled, toss with cranberries, parsley and goat cheese.

When you are ready to serve the salad, pour dressing over the top. Toss well. Serve at room temperature.

Note: You can make this salad ahead of time and refrigerate it but just allow it to come to room temperature before serving.

 
 
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Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

6 Comments

Comments are closed for this recipe.

Anne on 11.27.2013

Quick question….I’m making this for thanksgiving and am wondering if I should add the dressing tomorrow before serving or add it today since I’m making it ahead? I’m pretty sure it will be fine either way, but I’m such a direction follower that I don’t want to risk ruining it by adding dressing today.

    Avatar of TK-Erika

    TK-Erika on 11.27.2013

    Hi Anne! In the original recipe submitted, Des (the TK member who shared this recipe) says that you add the dressing before serving. It probably won’t hurt to dress the salad an hour or so before serving but I think it’s probably best not to do it too far in advance.

Liz on 10.25.2013

Thank you, Dara, for the nice recipe. Have a good weekend.

Elizabeth Fitzmaurice on 10.22.2013

I like Farro and am always on the lookout for new ways to prepare it. This looks yummy. Just wondering, since I never happen to have Goat Cheese in my fridge, do you think Feta would be a good substitute? Honestly, I don’t know what Goat Cheese tastes like so I’m in the dark about a substitute. Thanks!

    Avatar of cookincanuck

    cookincanuck on 10.23.2013

    Jayne, I hope you enjoy it as much as I did!

    Elizabeth, feta cheese would work well in this salad, too. Goat cheese has a tang to it, and is very creamy. You’ll lose a bit of that texture with the feta, but it will still taste great.