Farro salad is a delicious alternative to pasta and potato salads. Made with tender farro, walnuts, dried cranberries, edamame, and a delicious vinaigrette this hearty salad is both satisfying and delicious.
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This farro salad is a delicious and hearty salad that makes a great alternative to pasta or potato salads. It is slightly sweet with a delicious nutty flavor from the farro and walnuts.
This salad is inspired by a wheat berry salad at a popular local bakery. It is so delicious that I knew I had to recreate it! Try this salad with anything from a simple sandwich, my marinated steak, grilled chicken, or my personal favorite - sweet potato and bacon turkey burgers.
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Ingredients and Substitutions
These ingredients are very versatile. If you have trouble finding farro, you can order it online from most health food retailers including amazon.
- Farro - Substitute farro with wheat berries or spelt if desired
- Shelled edamame - Fresh or frozen will work best. Substitute the edamame with frozen lima beans if desired.
- Walnut Oil works best, but it can be pricy and hard to find. Substitute it with a 50/50 mix of olive oil and sesame oil.
- Avocado Oil or any other mild-flavored oil
- Honey
- White Wine Vinegar or rice wine vinegar
- Dried Cranberries, currants, or golden raisins.
- Walnuts or pecans
- Celery
- Salt and Pepper
See the recipe card for quantities.
How to Make Farro Salad
To make this salad, start by cooking the farro to al dente (meaning it should still be slightly firm) and cooking the edamame for 3-4 minutes.
Tip: Follow the instructions on the package of farro, but as a general rule of thumb, to cook farro you will bring 4 cups of salted water to a boil over high heat. Add rinsed farro and continue boiling for 2-3 minutes. Reduce the heat to medium and cook for about 25 - 30 minutes, then drain the excess water.
While the farro is cooking combine the walnut and avocado oil, vinegar, and honey, in a large bowl.
Once the farro is done, drain the excess water and rinse the farro under cold running water. Then, transfer it to the bowl with the oil and vinegar mixture.
Add the walnuts, edamame, celery, and dried cranberries to the bowl and stir everything together.
After everything is mixed up, season to taste with salt and pepper, then stir again.
You can serve the salad immediately or refrigerate it for up to a week.
Variations
Farro salad can be altered in several ways. Here are some of my personal favorites:
- Make it a full meal - Serve the salad over a bed of arugula and topped with some grilled chicken for a complete meal.
- Add Cheese - if you'd like, add feta, blue cheese, queso fresco, or crumbled goat cheese to this salad. (note: if you do add cheese, you may wish to reduce the added salt)
If farro isn't your thing try out my low-carb pea salad or Greek zoodle salad!
How to Store Leftovers
This salad can be kept covered in the fridge for up to 5 days. It makes a great meal prep staple since, unlike regular salads, this one doesn't get soggy after just a day!
I do not recommend freezing this salad.
FAQs
Farro is a whole grain that looks similar to barley but is much firmer. It has a nutty flavor and chewy texture. It is boiled to soften it and is typically served in soups, salads, and risotto-style recipes.
Many people compare farro to oatmeal, but I am not convinced that they are really comparable. Farro is much chewier and has a stronger flavor than oatmeal. Farro does have more fiber and protein than oatmeal so it is likely more filling but determining what is 'healthier' would depend upon your own personal standard and goals.
Top tip
Be sure to rinse the farro under cool running water before cooking. This removes dirt and dust that can settle on the grains during packaging.
📖 Recipe
Farro Salad
Equipment
- Measuring Cups and Spoons
- Large Bowl
- Fine Mesh Strainer
Ingredients
- 1 cup Uncooked Farro
- 1 cup Fresh or Frozen Edamame shelled
- 2 tablespoon Walnut Oil
- ⅓ cup Avocado Oil
- 2 tablespoon Honey
- 2 tablespoon White Wine Vinegar
- ½ cup Dried Cranberries
- ½ cup Walnuts chopped
- 1 cup Celery diced
- Salt & Pepper to taste
Instructions
- Cook the farro to al dente, according to the intructions on the package. Boil Edamame 3-5 minutes, or according to the package instructions (if using frozen)1 cup Uncooked Farro, 1 cup Fresh or Frozen Edamame
- While the farro is cooking, whisk together the walnut oil, avocado oil, honey, and white wine vinegar.2 tablespoon Walnut Oil, ⅓ cup Avocado Oil, 2 tablespoon Honey, 2 tablespoon White Wine Vinegar
- When the farro is done cooking, drain the excess water and rinse it under cool running water. Add the farro, edamame, dried cranberries, walnuts, and diced celery to the bowl with the oil and honey mixture. Season to taste with salt and pepper. Stir to combine.1 cup Fresh or Frozen Edamame, ½ cup Dried Cranberries, ½ cup Walnuts, 1 cup Celery, Salt & Pepper
- Enjoy immediately or chill until ready to eat.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
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