Description
Discover a refreshing Cranberry Orange Farro Salad recipe that combines the perfect balance of sweet and tangy flavors. Perfect for a healthy and delicious meal option!
Ingredients
- 1 cup farro (190 g)
- 2 cups water (480 ml)
- 1/4 teaspoon salt (1.25 ml)
- 1/2 cup dried cranberries (65 g)
- 1 large orange, zested and juiced
- 1/4 cup chopped fresh parsley (15 g)
- 1/4 cup sliced almonds (30 g)
- 1/4 cup crumbled feta cheese (35 g)
- 1/4 cup olive oil (60 ml)
- 1 tablespoon honey (15 ml)
- 1 tablespoon apple cider vinegar (15 ml)
- 1/4 teaspoon black pepper (1.25 ml)
Instructions
- Rinse 1 cup of farro under cold water.
- In a medium saucepan, combine the farro, 2 cups of water, and 1/4 teaspoon of salt.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pan.
- Simmer for 25-30 minutes until the farro is tender.
- Drain any excess water from the cooked farro.
- Transfer the farro to a large mixing bowl and let it cool.
- Add 1/2 cup of dried cranberries to the farro.
- Zest the large orange and add the zest to the bowl.
- Juice the orange and set the juice aside.
- Add 1/4 cup of chopped fresh parsley to the bowl.
- Add 1/4 cup of sliced almonds to the bowl.
- Add 1/4 cup of crumbled feta cheese to the bowl.
- In a small bowl, combine 1/4 cup of olive oil, 1 tablespoon of honey, 1 tablespoon of apple cider vinegar, and the reserved orange juice.
- Add 1/4 teaspoon of black pepper to the dressing.
- Whisk the dressing ingredients until well combined.
- Pour the dressing over the farro mixture in the large bowl.
- Toss all ingredients together until well coated with the dressing.
- Serve immediately or refrigerate until ready to serve.
Notes
- For added crunch, toast the sliced almonds in a dry skillet before adding them to the salad.
- Enhance the citrus flavor by incorporating orange zest into the dressing along with the juice.
- Customize the recipe by swapping dried cranberries for dried cherries or apricots.