Farro Salad with Balsamic Fig Vinaigrette

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Farro Salad with Balsamic Fig Vinaigrette

Serves 6


2 cups pearled farro
4 cups water
½ cup balsamic fig preserves
2 Tbsp balsamic vinegar
2 Tbsp olive oil
1 tsp Dijon mustard
1 cup dried cranberries
4 cups kale, washed and chopped
8 oz crumbled goat cheese or gorgonzola*


1. Bring a pot of salted water to a boil, add the farro, reduce heat to low, cover and simmer until al dente, 25-35 minutes

2. Drain the farro and set it aside

3. In a large bowl, whisk together the Balsamic Fig Preserves, balsamic vinegar, olive oil, and Dijon mustard. Add the chopped kale and massage until slightly wilted. Stir in the dried cranberries and the farro until it is all coated. Fold in the cheese. Season to taste with salt and pepper, and additional oil and vinegar if desired

4. This salad is best when consumed the same day, served at room temperature

*Omit the cheese to make this salad vegan!

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RecipesKristine NeilComment