Farro Salad with Cranberry Vinaigrette

Looking for a fall-inspired dish to try this weekend? This farro salad with cranberry vinaigrette combines sweet potato, broccoli and goat cheese for the perfect side. Recipe courtesy of David Nichols of Rider in Seattle.

Yields1 Serving
 2 cups farro
 1 large sweet potato, cubed
 4 tbsp crumbled feta
 4 tbsp toasted pepitas
 2 cups pickled cranberries
 1 head broccoli
 ½ cup torn mint
FOR CRANBERRY VINAIGRETTE
 1 cup picked cilantro leaves
 4 tbsp dried cranberries
 1 tbsp Dijon mustard
 Juice of 4 limes
 1 tsp chili ake
 1 cup olive oil
 Salt and pepper
FOR PICKLED CRANBERRIES
 2 cups fresh cranberries
 1 cup red wine vinegar
 1 cup water
 1 tsp black peppercorns
 1 cinnamon stick
1

Cook farro in boiling salted water until tender. Cool down and set aside until ready to use. Toss broccoli in olive oil and place on medium-high heat grill and cook for about 5 to 6 minutes. Cube sweet potato, toss in olive oil and bake in 350-degree oven for 14 to 17 minutes until tender. In a sauté pan, toast pepitas with 2 tablespoons of olive oil until golden brown.

In a large bowl, mix farro with the roasted vegetables. Toss with cranberry vinaigrette, and place in large serving bowl. Top with crumbled feta, toasted pepitas and torn mint.

FOR CRANBERRY VINAIGRETTE
2

Chop cilantro and dried cranberries and place in mixing bowl. Add mustard, lime juice, chili flake, salt and pepper, slowly whisk in olive oil until emulsified. Taste and adjust seasoning as needed.

FOR PICKLED CRANBERRIES
3

Boil all liquid, pour over fresh cranberries and let sit for three hours before using. You can make ahead and store in the fridge up to weeks ahead.

Ingredients

 2 cups farro
 1 large sweet potato, cubed
 4 tbsp crumbled feta
 4 tbsp toasted pepitas
 2 cups pickled cranberries
 1 head broccoli
 ½ cup torn mint
FOR CRANBERRY VINAIGRETTE
 1 cup picked cilantro leaves
 4 tbsp dried cranberries
 1 tbsp Dijon mustard
 Juice of 4 limes
 1 tsp chili ake
 1 cup olive oil
 Salt and pepper
FOR PICKLED CRANBERRIES
 2 cups fresh cranberries
 1 cup red wine vinegar
 1 cup water
 1 tsp black peppercorns
 1 cinnamon stick

Directions

1

Cook farro in boiling salted water until tender. Cool down and set aside until ready to use. Toss broccoli in olive oil and place on medium-high heat grill and cook for about 5 to 6 minutes. Cube sweet potato, toss in olive oil and bake in 350-degree oven for 14 to 17 minutes until tender. In a sauté pan, toast pepitas with 2 tablespoons of olive oil until golden brown.

In a large bowl, mix farro with the roasted vegetables. Toss with cranberry vinaigrette, and place in large serving bowl. Top with crumbled feta, toasted pepitas and torn mint.

FOR CRANBERRY VINAIGRETTE
2

Chop cilantro and dried cranberries and place in mixing bowl. Add mustard, lime juice, chili flake, salt and pepper, slowly whisk in olive oil until emulsified. Taste and adjust seasoning as needed.

FOR PICKLED CRANBERRIES
3

Boil all liquid, pour over fresh cranberries and let sit for three hours before using. You can make ahead and store in the fridge up to weeks ahead.

Farro Salad with Cranberry Vinaigrette

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