This Fresh Cranberry Apple Farro Salad is the perfect combination of sweet and savory. It’s a hearty, flavorful salad that makes a perfect holiday side dish but is easy enough to include it on the everyday dinner table too.
This salad is a perfect Thanksgiving side dish. It’s got cranberries so it will fit right in with your standard holiday fare, but it’s also got a fresh, unique flavor and crunch that will make it stand out.
For me, it’s really that sweet and savory combination that steals my heart. The farro is cooked in broth, with a bit of butter, fresh herbs, and dijon mustard for a rich, nutty flavor. Then it’s tossed with a fresh cranberry mixture of maple syrup, cranberry juice, and vinegar. The cranberries are tart, with that sweet maple flavor over the savory farro. It’s perfect, really perfect. And I haven’t even got to the crunchy part yet – I do love a good crunch.
But don’t stop at Thanksgiving! Eat this salad all the time! Pair it with a piece of grilled fish or chicken (or a rotisserie chicken if you’re lazy like me) and you have a hearty, healthy meal. Save the leftover salad and eat it for lunch the next day – this salad makes very good leftovers.
I love all the recipes I share here on Some the Wiser – only the delicious recipes make the cut. That being said, this really is one of my favorites right now. I can’t tell if it’s the cranberries, because I do love those fresh cranberries, or if it’s the perfect texture of cooked farro, or the way it’s simultaneously buttery, tart, and sweet. Or, it could just be the crunch because it’s like winning the salad jackpot every time I bite into a crispy chunk of juicy apple or toasted pecan. Hard to say.
I can, however, make one really easy prediction. I’m going to be eating this a lot while it’s cranberry season. It is also definitely making it onto the Thanksgiving table. This Fresh Cranberry Apple Salad comes to you highly recommended.
Make it and tell me what you think! I love to hear from you.
- 1½ cups farro
- 3½ cups chicken broth
- 1 tablespoon butter
- 1 sprig fresh thyme
- 2 teaspoons dijon mustard, divided
- 2 stalks celery, chopped
- 1 honey crisp apple, peeled and chopped
- ¼ cup fresh parsley, chopped
- 1 cup fresh cranberries
- ¼ cup cranberry juice cocktail
- ¼ cup real maple syrup
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup toasted pecan pieces
- In a medium saucepan, bring the farro and broth to a boil. Stir in the butter, thyme, and 1 teaspoon of the dijon mustard. Reduce heat to a low simmer and cover. Cook covered for approximately 20 minutes, or until the farro is tender and most of the liquid has been absorbed. Stir to blend flavors, then pour into a colander to drain excess liquid and remove thyme sprig. Transfer farro to serving bowl and fluff with a fork. Let cool slightly.
- In a small saucepan, combine juice, syrup, and fresh cranberries. Bring to a boil over medium heat and cook for about 5 minutes until cranberries begin to burst. Remove from heat and stir in the remaining teaspoon of mustard, vinegar, salt, pepper.
- Toss the cooled farro with the apple, parsley, and celery. Stir in the cranberry mixture and pecan pieces.
- Optional, garnish with fresh parsley or thyme. Serve warm or cold.
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