Description
A nutritious and flavorful farro salad with crisp apples and crunchy pecans.
Ingredients
- 1 cup farro, rinsed
- 2 cups water
- 1 medium apple, diced
- 1/2 cup pecans, chopped
- 1/4 cup dried cranberries
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook farro in water for 25 minutes or until tender. Drain and let cool.
- In a large bowl, combine cooked farro, diced apple, pecans, and cranberries.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss well.
- Serve chilled or at room temperature.
Notes
- Farro can be substituted with quinoa or brown rice.
- Toast pecans for extra crunch if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American