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.
I love the chewy texture farro brings to salads. Some of my other favorites are Greek Farro Salad and Farro Caprese Salad.
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!
Ingredients
- Farro
- Low sodium chicken broth – you can use vegetable broth or even water instead
- Dried cranberries – dried cherries is also delicious in this
- Feta cheese
- Pecans
- Green onions
- Fresh parsley
- Lemon juice
- Olive oil
- Kosher salt
- Black pepper
Instructions
- Cook farro. 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.
- Assemble salad. Add remaining ingredients and toss to combine.
- Serve. Serve at room temperature or chilled.
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.
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. I know I’ve seen it in Walmart, Kroger, Trader Joe’s, Target, etc.
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. You can serve it right out of the fridge or let it come to room temperature before serving.
The farro will continue 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
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Farro Salad with Cranberries, Feta, and Pecans
Ingredients
- 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 tablespoon lemon juice
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- 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.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 363mgCarbohydrates: 57gFiber: 9gSugar: 16gProtein: 13g
Taryn says
This was absolutely delicious! Made this for Thanksgiving and it was a hit! Thanks for sharing, I will mae this several more times.