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.
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