Cranberry Farro Nut Salad

Cranberry Farro Nut Salad


Farro 2 Cups (cooked)
Fresh Italian Parsley 2 Cups
Baby Spinach 2 Cups
Toasted Walnuts/Pecans 1 Cup
Dried Cranberries 1/2 Cup
Green Onions 6


Olive Oil 6 Tablespoons
Orange 1
Lemon 2
Salt & Pepper
Maple Syrup 1 Tablespoon



Keep this in mind as it would make a great side dish for Thanksgiving!

You can easily sub out the Farro for Barley or use Quinoa to make it gluten-free.  Also this probably makes more Dressing than you need but if you make it ahead of time the Farro absorbs a lot of liquid.

I find the Farro in the section of the store with the Rice or in the Italian section.

  1.  Make the Dressing by zesting and juicing the Orange & Lemon and whisking it with the Oil, Maple Syrup & Salt & Pepper.
  2.  Roughly chop the Spinach, dice the Parsley, Green Onion & Cranberries.
  3. Toss everything together adding the cooked and cooled Farro and Nuts with enough Dressing to coat the Salad.



Skill Level