Farro Salad

IMG_3611Guys, I’m on a health kick. Yes, I know I say that often on here but when you have a blog that is dedicated to baked goods and desserts, health kicks are needed to keep yourself in check. At least they are for me.
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For this health kick (which in full disclosure, I just ate a Skinny Cow ice cream sandwich before I wrote this so I feel like I’m still doing semi-well…) I bring you farro salad. If you have not had it before, make it tonight for dinner because it’s that good!
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Farro, which is very similar to barley or spelt, is so yummy! When I first started my job, the office was on a health kick (guess I fit right in!) and one day we had lunch catered and there was farro salad. I ate 3 helpings and I’m not even embarrassed by it. It was so tasty!
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Using my memory of that work salad and a recipe I found online, I created my own version of a farro salad. It did not disappoint! And the best thing is that you can add what you want and no measurements are needed! I made this salad according to what I liked and eyeballed how much to add. This salad is best made, however, either the day before of a few hours before serving so it can chill in the fridge and all the flavors can meld together. Hope you enjoy!

-Kelly 

Ingredients:

  • Farro (cooked according to package)
  • shredded brussel sprouts (Trader Joe’s sells this by the bag)
  • dried cranberries
  • candied walnuts
  • Feta cheese

Directions:

  1. Mix all ingredients in large bowl. Add desired dressing and let sit in refrigerator.

For dressing: Combine olive oil, splash of rice wine vinegar, salt, pepper, garlic, and small spoon of dijon mustard. Mix well and pour over salad.

 



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