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.

Cook farro according to package directions.

Drain. Transfer to a bowl to cool.

While the farro is cooking, whip up the vinaigrette.

In a small bowl, combine the balsamic vinegar …

Dijon mustard …

Rosemary …

And garlic powder. Whisk to combine.

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.

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

by lifesambrosia on September 21, 2013 in Holidays, Thanksgiving September 21, 2013 HolidaysThanksgiving

See post on lifesambrosia’s site!

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Prep Time: 10 mins

Cook Time: 15 mins

Difficulty: Easy

Servings: 6

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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.