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Apple and Cranberry Farro Salad
Serves 8 |
Hearty and flavorful, great for any occasion.
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Ingredients:
| 3 1/2 cups vegetable broth |
| 1 1/2 cups farro |
| 1 tablespoon butter |
| 1 sprig fresh thyme |
| 2 teaspoons Dijon mustard, divided |
| 1/4 cup cranberry juice cocktail |
| 1/4 cup real maple syrup |
| 1 cup fresh cranberries |
| 1 tablespoon red wine vinegar |
| 1/2 teaspoon salt |
| 1/4 teaspoon black pepper |
| 1 honey crisp apple, peeled and chopped |
| 2 stalks celery, chopped |
| 1/2 cup toasted pecan pieces |
Directions:
- Pour the broth and farro into a medium saucepan. Bring to a boil over medium heat. Stir in the butter, thyme, and half the Dijon mustard. Reduce heat to a low, cover and let simmer for 20 minutes. Stir then pour into a colander to drain excess liquid. Remove thyme sprig. Transfer to a mixing bowl. Set aside.
- Pour the cranberry juice, maple syrup and cranberries into a separate small saucepan. Bring to a boil over medium heat, then cook for 5 minutes. Remove the saucepan from the heat and stir in the remaining Dijon mustard, red wine vinegar, salt, pepper. Set aside.
- Add the chopped apple and celery to the farro. Stir together until combined.
- Stir in the cranberry mixture and pecan pieces into the farro mixture.
- Spoon into serving bowls and enjoy!
| Cooking Method: | Stovetop |
| Main Ingredient: | Apple, Farro, Cranberry |
| Course: | Salad |
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