This farro salad is all dressed up and ready to go to any holiday party! I love how the pickled cranberries look like Christmas tree bulbs and add a pleasant burst of tartness to compliment the sweet dressing. Note that the pickled cranberries take 2-3 days to brine but dried cranberries are a great substitute if you don't have the time or patience for pickling cranberries. Although it's well worth the wait!
Pickled Cranberry Farro Salad
1 cup farro berries
1 bunch of kale
8 oz goat cheese, crumbled
1/2 cup pickled cranberries (I used this recipe but dried cranberries would make a good substitute)
3/4 cup pecans, crushed
1/4 cup olive oil
Juice of 1 Orange
2 tablespoons apple cider vinegar
2 table spoons maple syrup
Salt and Pepper
1. Cook the farro berries. In a pot, cover farro berries in 3 inches of water. Bring to a boil and reduce heat. Simmer for 40 minuted or until farro berries are softened but still chewy. Alternatively, place farro in a rice cooker add 4 cups of water and turn on. Allow farro to cool.
2. Chop kale into small pieces and then gently massage the kale with your hands-- the kale will wilt slightly and make a nicer salad. Add the kale, goat cheese, pecans and pickled cranberries to the cooled farro.
3. Mix together the olive oil, orange juice, vinegar and maple syrup and pour over the salad. Mix well, salt ad pepper to taste and allow to sit for 15 minutes before serving.