- 2 cups cooked farro
- 1/2 cup dried cranberries
- 1/2 small red onion, chopped finely
- 2 large stalks celery
- 2 Tablespoons olive oil
- 1 tablespoon lemon zest
- Juice of 1 lemon
- 1/2 cup roasted walnuts roughly
chopped
- Handful fresh parsley, finely
chopped
- 1 teaspoon kosher salt
- Freshly-ground black pepper, to
taste
Cook farro according to package
directions. Should be about 20-35
minutes, or until the farro is soft yet still chewy.
While the farro is cooking, lemon
juice, lemon zest and olive oil together in a small bowl. Season with salt
& pepper to taste.
Toss the chopped celery, onions,
cranberries, walnuts, and parsley together in a large bowl.
When the farro is tender enough to be
chewed easily, transfer it in with the other ingredients in the large bowl. Top
with the dressing and mix thoroughly.
Let the salad stand at room
temperature for at least one hour before serving. This allows the flavors mix
and soak into the grain. Serve warm or at room temperature.
