Go Back
–+ servings
Fresh Cranberry Apple Farro Salad

Fresh Cranberry Apple Farro Salad for a Vibrant Holiday Side

This Fresh Cranberry Apple Farro Salad is a vibrant, nutritious dish that harmonizes sweet and savory flavors, making it a perfect holiday side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup farro substitute with quinoa or barley for a gluten-free twist
  • 3 cups chicken broth use vegetable broth for a vegetarian-friendly option
  • 2 tablespoons butter olive oil works well for a dairy-free alternative
  • 1 teaspoon fresh thyme dried thyme is a great substitute if fresh isn't available
  • 1 teaspoon Dijon mustard swap with whole grain mustard for a different texture
  • 1 cup chopped celery chopped cucumber can work as a crispy alternative
  • 1 Honey Crisp apple chopped feel free to use any crunchy apple or pear for a twist
  • 1/4 cup fresh parsley cilantro can be a vibrant substitute
  • 1 cup fresh cranberries dried cranberries can work, just adjust for additional sweetness
For the Dressing
  • 1 cup cranberry juice cocktail opt for 100% cranberry juice for less sweetness
  • 2 tablespoons real maple syrup agave syrup can serve as a substitute
  • 2 tablespoons red wine vinegar white wine vinegar can be a suitable alternative
  • to taste salt & black pepper essential seasonings for flavor
For the Crunch
  • 1/2 cup toasted pecan pieces walnuts or almonds are great replacements

Equipment

  • Medium saucepan
  • Large Bowl
  • Small Saucepan

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine 1 cup of farro and 3 cups of chicken broth. Bring to a boil, stir in 2 tablespoons of butter, 1 teaspoon of fresh thyme, and 1 teaspoon of Dijon mustard. Reduce heat, cover, and simmer for about 20 minutes until tender. Drain and fluff with a fork. Let cool.
  2. In a small saucepan, combine 1 cup of cranberry juice cocktail, 2 tablespoons of maple syrup, and 1 cup of fresh cranberries. Boil over medium heat for about 5 minutes until cranberries burst. Stir in 1 teaspoon of Dijon mustard, 2 tablespoons of red wine vinegar, and season with salt and pepper.
  3. In a large bowl, combine cooled farro, 1 chopped Honey Crisp apple, 1 cup of chopped celery, and 1/4 cup of fresh parsley. Pour in the warm cranberry mixture and toss to coat.
  4. Fold in 1/2 cup of toasted pecan pieces, mixing carefully to avoid breaking them.
  5. Transfer to a serving dish and optionally garnish with additional parsley or fresh thyme. Serve warm or chilled.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 210mgPotassium: 320mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1.2mg

Notes

Store leftovers in an airtight container for up to 3 days. Do not freeze as fresh ingredients may lose texture and flavor. Reheat gently if served warm.

Tried this recipe?

Let us know how it was!