This farro salad is mixed with creamy goat cheese, sweet-tart cranberries and a simple balsamic dressing. Serve it for a weeknight meal or during the holidays.
Farro salad is one of those versatile side dishes that can easily transition into a full-blown meal. Or save a spot for it on your holiday table. It pairs beautifully with roast turkey and a sweet potato casserole!
This version combines the hearty texture of farro with sweet and tangy dried cranberries, creamy goat cheese and an easy homemade dressing.
Farro is an ancient grain with a nutty flavor and pleasant chewiness, and is incredibly satisfying in side dishes, salads and soups. Try my Chicken Stew with Farro and Farro Salad with Grilled Vegetables.
For the dressing, I used a simple 3-2-1 dressing, which is made with a combination of balsamic vinegar, maple syrup and Dijon mustard using the 3:2:1 ratio. No oil needed!
Tips for making this recipe
- Cook and cool: To achieve that perfect chewy texture, cook your farro according to package directions. It can be cooked on the stovetop. Or follow my Instant Pot Farro directions.
- Cool the farro: This salad is best at room temperature. To cool the farro after cooking, spread it evenly on a baking sheet. Once cool, mix the farro with the other ingredients and serve.
- Get creative: Feel free to experiment with additional ingredients such as roasted vegetables (like roasted sweet potatoes and carrots or roasted Brussels sprouts) or fresh fruits (like sliced apples or pears) to give your salad a unique twist. Chopped nuts are also a great addition.
- Don’t forget the protein: If you’re turning this into a dinner salad, consider adding your favorite protein. It’s a great way to make this dish more substantial. Try poached chicken, sautéed shrimp or leftover roasted pork tenderloin, cut into bite-sized pieces. For a vegetarian salad, try white beans or chickpeas, or baked tofu.
Substitutions
FARRO: While farro is fantastic, you can use other chewy grains like barley, brown rice or long grain wild rice.
CRANBERRIES: If cranberries aren’t your jam, swap them for raisins, dried apricots, or figs.
GOAT CHEESE: Use feta in place of soft goat cheese.
PARSLEY: Some good alternatives are fresh basil, mint, rosemary or thyme, or a combination of herbs.
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See recipe card below for full ingredients list & recipe directions.
How to make farro salad
COOK THE FARRO: Start by giving the farro a good rinse. Place it in a fine-mesh sieve and run it under cold water for a minute or two. Cook the farro according to the package directions. Once the farro is cooked, drain out any extra cooking liquid.
COOL IT: Transfer the cooked farro to a large baking sheet, using a rubber spatula to spread it in an even layer. Allow the grain to cool to room temperature.
MAKE THE DRESSING: This salad uses an easy 3-2-1 dressing. 3 parts balsamic vinegar, 2 parts maple syrup and 1 part Dijon mustard. Whisk it together, then flavor with salt, pepper and a garlic clove grated on a zester. Grating the garlic on a zester produces very fine garlic that practically melts into the dressing.
COMBINE THE INGREDIENTS: In a bowl, stir together the cooled farro, dried cranberries, crumble goat cheese, green onions, parsley and the dressing. Ready to serve!
Meal Prep and Storage
One of the best things about farro salad is its meal prep friendliness. Here are a couple of options:
- Make the recipe in its entirety, then store in an airtight container in the refrigerator for up to 3 days.
- Cooked farro keeps well in the freezer for up to 6 months when stored properly. I typically make a double batch of farro in the Instant Pot and freeze it in 1- to 2-cup portions. Once you’re ready to make the salad, defrost the farro in the microwave – or overnight in the fridge – then add the rest of the salad ingredients.
- You can prepare the dressing 4 to 5 day in advance and store it in the refrigerator. Shake or whisk it well before using.
What to serve it with
Farro salad pairs wonderfully with a variety of dishes. It’s a great sidekick for grilled meats, roasted veggies, or a bowl of soup.
If you’re planning a holiday feast, it makes for an excellent Thanksgiving side dish that complements your turkey, ham, or roast.
Frequently Asked Questions:
Absolutely! Just substitute farro with a gluten-free grain like quinoa or rice.
This farro salad is vegetarian-friendly. To make it vegan, omit the cheese or use a plant-based cheese alternative, and make sure to use a vegan-friendly sweetener in the dressing. Maple syrup and agave nectar are vegan, but honey is not.
Other Side Dishes You’ll Love
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
Printable Recipe
Farro Salad with Goat Cheese & Cranberries
This farro salad is mixed with creamy goat cheese, sweet-tart cranberries and a simple balsamic dressing. Serve it for a weeknight meal or during the holidays.
Servings: 8 Servings
Calories: 127kcal
Ingredients
- 1 cup dry farro rinsed well (See Note 1)
- 1 ½ ounches soft goat cheese (chevre) crumbled
- ½ cup dried cranberries
- 1 green onion thinly sliced
- 3 tablespoons minced flat-leaf parsley
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Instructions
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Cook the farro according to package directions (See Note 2). Once the farro is tender, discard any extra cooking liquid.
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Transfer the cooked farro to a large baking sheet, spreading it evenly. Cool to room temperature.
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In a serving bowl, combine the cooled farro, goat cheese, cranberries, green onion and parsley. Pour in the dressing. Toss to combine. Serve.
The dressing:
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In a small bowl, whisk together the balsamic vinegar, maple syrup, mustard, garlic, rosemary, salt and pepper.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.5cup | Calories: 127kcal | Carbohydrates: 25.6g | Protein: 3.6g | Fat: 1.2g | Saturated Fat: 0.4g | Cholesterol: 3.4mg | Sodium: 61.8mg | Fiber: 2.9g | Sugar: 8.1g
This post was first published on October 25, 2013 and updated on October 19, 2023.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
