Fall Farro Salad Recipe

November is finally here and it’s time to start using all the phenomenal autumn produce hitting the farmers' markets and stores! We’re obsessed with this hearty and delicious grain-based salad for the holiday season that includes pears, apples, and of course Fruit For Thought Dried Cherries!

Farro Salad:
1 cup farro
2 cups water
1 apple, diced
1 pear, diced
1 celery stalk, chopped
½ cup of pecans, diced
3 oz of Fruit For Thought Dried Cherries, roughly chopped
Fresh ground pepper to taste

⅓ cup of olive oil
1 garlic clove, minced
1 lemon, juiced
Handful of parsley, chopped
Salt to taste
½ tsp of agave *optional

First, cook the farro in the water and bring to a boil. Once boiling, cover and simmer for about 20 minutes. Pour out any extra water, set aside and cool.

While the farro cooks, cut the apple, pear, celery stalk, dried cherries, and pecans. Mix together in a medium bowl.

For the dressing, mix all ingredients together in a separate bowl. Pour the dressing on top of the farro salad, top with Fruit For Thought Dried Cherries and enjoy!

Leave a comment

Please note, comments must be approved before they are published