Warm Farro Salad with Cranberries & Pistachios
This Warm Farro Salad with Cranberries & Pistachios has just about every color of the rainbow. A colorful and filling vegan dish.
Yellow pepper, carrot, celery, kale, edamame and dried cranberries are mixed with warm farro and tossed in a lovely, lemon vinaigrette.
Just because the cold weather is here doesn’t mean we can’t eat salads. This is a perfect warm Winter dinner side dish for chicken, shrimp or any lean meat. I served it with simply sautéed citrus and chili shrimp.
What is farro? Farro is a nutrient-packed whole grain. With a chewy texture and nutty flavor, can be used in place of rice in just about any dish.
There’s a lot going on in this Warm Farro Salad with Cranberries & Pistachio Salad and as well as it all being good for you, all the flavors complement each other. From the nutty farro to the sweet, tangy cranberries, to the bright lemon dressing. Every flavor note is being hit.
The simple dressing takes minutes to make, fresh lemon juice, sweet honey, smokey cumin and olive oil are mixed.
The farro is added to a pan with salt and pepper, covered with water and simmered for 20 minutes. The vegetables are sautéed in oil until tender then everything is mixed in the pan. Easy!
Farro is a very flavorful and nutty grain that makes it easy to eat start the New Year eating right with plenty of antioxidants, fiber and vitamins, they help you explore flavors and new dishes in a healthy way by adding healthy vegetables and lean protein.
They say to ‘eat the rainbow’ and this is certainly the case with this colorful and delicious salad.
This salad is a healthy side dish when served with Grilled Shrimp (see below)
If you’ve made this or any other recipe, leave me a comment below. I love to hear from my readers.