Farro Salad with Cranberries, Feta, and Pecans – a great holiday side dish recipe! Farro tossed with dried cranberries, feta cheese, and pecans in a light lemony dressing.
Okay, I know it’s a little early to be thinking about Thanksgiving but I can’t help it. It was freezing last week in Texas and it got me all excited for the holidays and now we’re talking about Thanksgiving side dishes.
If you want an easy, make ahead side dish option, this farro salad is perfect. The cranberries and pecans make it feel holiday-ish but it’s nice and light and healthy!
Or, if you want to just make a batch for your lunches for the week, perfect for that too. Throw some grilled chicken on top to complete the meal!
How To Make Farro Salad with Cranberries, Feta, and Pecans
This Farro Salad with Cranberries, Feta, and Pecans is so easy to make!
Start by cooking the farro – it’s the only cooking you have to do for this dish! I always boil it in chicken broth for a little extra flavor but you can use vegetable broth if you want it to be vegetarian or even water. Farro cooks in about 15 minutes and then you just need to rinse it under cold water since this is a room temperature or cold salad.
The cooled farro gets tossed with dried cranberries, feta cheese, chopped pecans, green onions, and parsley. And then the dressing is just a little fresh lemon juice and olive oil. Season to taste with salt and pepper and you are down!
You can serve it right away or refrigerate it if you want more of a cold side dish.
What Is Farro?
Farro is a grain, kind of similar to barley. It has a chewy texture that I think makes it perfect for salads like this where you want a lot of texture.
It cooks in just 15 minutes so it’s one of the quicker cooking grains. It’s also NOT gluten free.
I also have a Greek Farro Salad made with cucumber, tomatoes, kalamata olives, red onion, and feta if you are looking for more ways to use farro.
Where To Find Farro?
Farro has become more popular in recent years so you should be able to find it in any grocery store in the same area with the rice and quinoa and other grains.
If you can’t find it in your grocery store, you can order farro online.
How Long Is Farro Salad Good For?
Refrigerate this Farro Salad with Cranberries, Feta, and Pecans in an airtight container for up to 3 days. The farro will container to absorb the dressing so if it seems a little dry after being refrigerated, you can stir in a drizzle of olive oil and a squeeze of fresh lemon juice to loosen it up.
More Holiday Side Dish Recipes
- Green Beans Almondine
- Spicy Honey Roasted Brussels Sprouts
- Carrot Apple Salad
- Green Bean Casserole Phyllo Bites
- Cranberry Almond Broccoli Salad
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
- 1 ½ cups uncooked farro
- 2 ¼ cups low sodium chicken broth (or vegetable broth or water)
- ½ cup dried cranberries
- ½ cup feta cheese, crumbled
- ½ cup pecans, roughly chopped
- ¼ cup green onions, sliced
- ¼ cup parsley, chopped
- 2 tbsp lemon juice
- 2 tbsp olive
- ½ tsp kosher salt
- ¼ tsp black pepper
- Combine farro and chicken broth in a small pot; bring to a bowl. Lower heat, cover, and cook until broth is absorbed, about 15 minutes. Use a fine mesh strainer to rinse under cold water. Drain well and transfer to a mixing bowl.
- Add remaining ingredients and toss to combine.
- Serve at room temperature or chilled.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 363mgCarbohydrates: 57gFiber: 9gSugar: 16gProtein: 13g