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Warm Winter Farro Salad with Cinnamon & Cranberries

This comforting and flavorful farro salad is packed with warm winter spices, sweet dried cranberries, and crunchy nuts!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean
Servings 2 large servings

Equipment

  • Stovetop Pot
  • Small Saucepan
  • Whisk
  • Large Salad Bowl

Ingredients
  

For the Salad

  • 1 cup dry farro rinsed
  • 2½ cups vegetable broth
  • ½ tsp ground cinnamon
  • ½ tsp pink salt
  • ¼ tsp black pepper
  • ⅓ cup dried cranberries
  • ¼ cup walnuts chopped

For the Dressing

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp pure maple syrup
  • 1 tsp Dijon mustard
  • ½ tsp fresh orange zest

Instructions
 

  • In a stovetop pot, bring vegetable broth to a boil.
  • Add the farro, reduce heat to low, and simmer for 25–30 minutes, or until farro is tender but still chewy. Drain any excess liquid and transfer to a large bowl.
  • In a small saucepan over low heat, add in the walnuts. Stir them around for a few minutes, until toasted. You can tell they're ready by biting into one and tasting that toasted flavor (be careful - it'll be really hot).
  • Stir in cinnamon, salt, black pepper, cranberries and nuts.
  • In a small bowl, whisk together the dressing ingredients. Pour it over the farro and toss well to combine.
  • Serve warm. Enjoy!

Notes