Cranberry Farro Nut Salad

Ingredients

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

Dressing

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.

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