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|
|Olive Oil||6 Tablespoons|
|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.