Farro Salad with Walnuts, Dried Cranberries and Parmesan

Farro is tricky, and you might have been having a hard time with it like me. The struggle is real.

But I think I have cracked the case.

After trying many different ways to cook farro I have settled on my favorite. A quick toast, season and simmer with bay leaf, the farro takes on more flavor. Then paired with toasted walnuts, dried cranberries and parsley, tossed with apple cider vinaigrette for a punch of acidity and topped with shaved parmesan. Enjoy room temp or chilled a bit.

Let’s talk about the protein here shall we? There’s a lot. 10 grams in 1/2 a cup if I’m gonna get real witchu.

That’s what I’m here for, guys. Non- meat protein sources all the way!

Have fun!




Farro Salad with Walnuts, Parmesan and Cider Vinaigrette
Serves 4
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  1. 1-1/2 cups uncooked farro (I used Trader Joes 10 minute cooking farro)
  2. 1 Tbsp olive oil
  3. 1 tsp kosher salt
  4. 1 tsp fresh ground black pepper
  5. 1 dried bay leaf
  6. 2 Tbsp apple cider vinegar
  7. 1 cup toasted and chopped walnuts
  8. 1 cup dried cranberries
  9. 1/2 cup chopped fresh parsley
  10. 1/4 cup finely sliced red onion
  1. In a large shallow pan with a lid, add 1 Tbp olive oil and farro. Season with salt and pepper.
  2. Heat over medium heat, uncovered about 3 minutes stirring frequently to toast farro just a bit.
  3. Add 3 cups water and bay leaf. Bring to a boil.
  4. Cover and simmer over low about 10 mins until liquid is mostly gone and farro is tender but still has a bite.
  5. Transfer farro to a large bowl, leaving behind any remaining liquid. Stir inĀ onions and let cool slightly.
  6. Toss with vinegar, walnuts, cranberries and parsley. Add an extra drizzle of olive oil to taste, as well an any additional salt and pepper it may need.
  7. Garnish with shaved parmesan and serve right away or cool a bit.
The Sea Salt http://theseasalt.com/

Farro Salad with Walnuts, Parmesan and Cider Vinaigrette

Farro Salad with Walnuts, Parmesan and Cider Vinaigrette