We’ve been searching farro and wide for a healthy side dish to fill out our dinner table – we need all the help we can get when it comes to resolutions. So when we saw this recipe from our friends at Vermont Creamery it was a no-grainer!
We look for any excuse to eat their fresh goat cheese, especially when we can throw it in a salad and pat ourselves on the back for being so darn healthy. This cheese is simple, crisp and clean, and with far less salt than most goat cheese. The lemony tang of the goat milk is brought out by a light lemon and olive dressing, and the sweetness of the dried cranberries balances out the savory, protein-packed farro.
New year, new salad recipe – this one will have you licking your plate.
Farro Salad With Goat Cheese & Cranberry
1 ½ cups farro, uncooked
4 cups water
¼ cup parsley, loosely chopped
1/3 cup Vincent Family Dried Cranberries and Blueberries
4 ounces Vermont Creamery Fresh Goat Cheese
Zest from 1 orange
2 tablespoons Baja Extra Virgin Olive Oil
Juice of half a lemon
Salt and pepper
- Bring water with farro to a boil in a pot on the stove. Reduce heat to medium–low and cover. Let simmer for 30 minutes or until farro is tender.
- Drain well, then transfer to a bowl to cool.
- To make the dressing, combine olive oil and the juice of half a lemon. Add zest from orange. Mix to combine.
- Chop parsley and add to bowl of cooled farro. Add cranberries, crumbled goat cheese and dressing. Gently toss.
- Season with salt and pepper to taste.
You had us at farro.