Farro Salad with Fresh Blueberries

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  • 2 cups farro (12 ounces)
  • 4 cups water or broth
  • 3/4 cup chopped walnuts, toasted
  • 3/4 cup dried cranberries
  • 3/4 cup chopped dried apricots
  • 1 cup chopped red onion
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon minced fresh ginger
  • 1/2 cup olive oil
  • Salt and pepper
  • 2 cups fresh blueberries
  • 8 ounces fresh mixed greens


Bring the farro and water or broth to a boil and then reduce heat to simmer. Cook until tender, about 45 minutes. If the farro is tender and there is still excess liquid, drain. Remove to a large bowl and cool.
Stir in the walnuts, cranberries, apricots and red onion. In a small bowl whisk together the lime juice, honey, ginger and oil, and season to taste with salt and pepper. Drizzle dressing over the salad and toss gently.  Fold in the blueberries.
Plate the salad on greens, individually or line a large shallow bowl with greens and top with the farro mixture.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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