This really simple farro salad uses things you’ve probably already got in my fridge or freezer (that’s where I store my walnuts to help them last longer). Plus it comes together in no time, which I love on a weeknight. And on a weekend. I don’t know about you, but I don’t seem to have that much more time – or energy – on the weekends to fuss over food all day. Maybe it’s the two little ones constantly nipping at my heels, pulling on my legs, yanking down my arms, hugging around my neck, crawling into my lap. Gotta say though, it’s good to be so loved! This salad, it feels like you loved on it, and yet you’ve got it ready in under 15 minutes. Bonus: This is great served warm, as soon as it’s mixed and ready, but it’s also delicious at room temperature. So you can let it hang out for a while and it’ll be just as good when you’re ready to sit down and eat. Now, I’ve got some notes, tips and substitutions coming up below on how to make this simple farro salad. Just tryin’ to be helpful. (And y’all know I like to help you make recipes your very own!) If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Farro: I love the quick-cooking farro because it’s so quick and easy. (I get a bag at Trader Joe’s that takes just 10 minutes.) You can also substitute regular farro, just be sure to follow the instructions on the package to adjust the cooking time. Broth: Cooking the farro in broth adds extra flavor. You can use vegetable broth or chicken broth. I recommend low-sodium. You can also substitute water if needed. Nuts: Walnuts are my go-to for this salad, but pecans or slivered almonds would also work. And you can definitely buy the chopped kind at the grocery store. They are much cheaper than the whole, intact nuts. Red pepper flakes: You can adjust this to your liking, using a little more for some extra heat, or a little less to tone down the heat. Parmesan cheese: Some fresh Parmesan cheese on top - grated or shaved - really takes this side dish over the top. It’s listed as optional, but I highly recommend using it if you have some. You could also try it with goat cheese!
As for serving, I like having it warm with dinner, but I also love it cold the next day for lunch. You can freshen it up with a little extra lemon juice and olive oil if needed and you’ve got yourself some killer leftovers. And because it’s so good cold, or room temperature, it also makes a great picnic or potluck dish. Oh, and speaking of leftovers, they will keep in a covered container in the refrigerator for up to 4-5 days. If you need to round out your meal, this would go great with some baked lemon chicken or spice rubbed pork chops. It’s such a versatile side dish, it goes with lots of main dishes! I hope you try it out soon. Enjoy! XO, Kathryn Farro: I love the quick-cooking farro because it’s so quick and easy. (I get a bag at Trader Joe’s that takes just 10 minutes.) You can also substitute regular farro, just be sure to follow the instructions on the package to adjust the cooking time. Broth: Cooking the farro in broth adds extra flavor. You can use vegetable broth or chicken broth. I recommend low-sodium. You can also substitute water if needed. Nuts: Walnuts are my go-to for this salad, but pecans or slivered almonds would also work. And you can definitely buy the chopped kind at the grocery store. They are much cheaper than the whole, intact nuts. Red pepper flakes: You can adjust this to your liking, using a little more for some extra heat, or a little less to tone down the heat. Parmesan cheese: Some fresh Parmesan cheese on top - grated or shaved - really takes this side dish over the top. It’s listed as optional, but I highly recommend using it if you have some. You could also try it with goat cheese! Leftovers: Leftovers, once cooled, will keep in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave, adding some extra lemon juice or a drizzle of olive oil if needed to “wake” it up back up again.
