Sweet & Tart Cranberry Farro Salad

Cranberries are my favorite late fall ingredient.  In addition to cranberry sauce this year, we are also serving this whole grain cranberry apple salad.  I am using farro in this recipe, it is another non-wheat whole grain that has  gained popularity recently.  It is similar in texture to brown rice and cooks up in the same way.  The recipe I adapted cooked the farro with chicken broth, I went with just water on this since the grain already has a nice nutty flavor.  The maple glazed pecans are great on their own, you might want to consider making a double batch to have extra for an appetizer at thanksgiving or a snack for any other time of the year. 

Fresh Cranberry  Farro Salad

 

Sweet & Tart Cranberry Farro Salad

Adapted from this recipe by Some the Wiser

Begin by making the farro:

  • 1 1/2 c farro
  • 3 1/2 c water
  • 1 T butter
  • 2-3 sprigs fresh thyme

In a medium saucepan that has a lid add the water and farro and bring to a boil.  Stir in the butter and add the thyme.  Turn the heat down to a simmer and cover.  Cook for 20 minutes until plump and the liquid has been absorbed. Take out the thyme sprigs.  Remove from heat transfer to a serving bowl. Fluff with a fork and let cool to room temperature while you prepare the rest of the recipe.

Maple glazed pecans:

  • 1  c pecans
  • 2 T pure maple syrup
  • 1/2 tsp vanilla
  • 1/4 tsp salt

Lay a 12" long piece of parchment paper on the counter for cooling the pecans. In a 8" skillet (you want one large enough so the nuts are in a single layer in the pan) heat the maple syrup 1-2 minutes over medium heat, you don't want to bring it to a simmer yet.  Stir in vanilla and salt and add pecans. Increase the heat until the syrup begins to bubble, stir constantly until all the syrup is absorbed.  Transfer to parchment paper to cool. Once cool, break apart to bite sized pieces.  If making ahead, store in an airtight container. 

To make the cranberries and finish the salad:

  • 1  1/2 c fresh cranberries
  • 1/4 c pure maple syrup
  • 1 T white balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Add the syrup and cranberries to a small saucepan.  Bring to a boil and then turn down to a simmer.  Cook until the cranberries burst, about 5 minutes.  Remove from heat and let cool.  

1 apple, cut into 1/2" cubes, a sweet firm apple is best like a honey crisp. 

In a bowl, combine the farro, nuts, apples and cranberries.  Serve immediately,  If you are making this ahead, add the nuts just before serving. 

 

Click on image to check out these other cranberry recipes