Farro, Cranberry And Goat Cheese Salad Recipe

Cooking Directions

• STEP 1.In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of farro and reduce heat to low. Cover and simmer for 25-30 minutes, or until the farro is tender.
• STEP 2.While the farro is cooking, prepare the dressing. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey, and salt and pepper to taste.
• STEP 3.Once the farro is cooked, drain any excess water and transfer it to a large mixing bowl. Add 1/2 cup of dried cranberries, 1/4 cup of crumbled goat cheese, and the prepared dressing. Toss well to combine.
• STEP 4.Serve the salad at room temperature or chilled. It can be enjoyed on its own as a light lunch or as a side dish with grilled chicken or fish.
• STEP 5.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To add some extra crunch to the salad, you can also toss in some toasted walnuts or pecans.
• If you prefer a sweeter dressing, you can add a bit more honey to the dressing mixture.
• Feel free to customize the salad by adding other ingredients like sliced almonds, diced apples, or baby spinach.

Storage and Serving

• This salad is best served fresh, but it can be stored in the refrigerator for up to 3 days.
• If you're making this salad ahead of time, it's best to add the goat cheese right before serving to prevent it from becoming too soft.
• Serve the salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and healthy lunch.