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Dried Fruit and Almond Farro Salad recipe

By Elaine Mellen

Posted on July 21, 2015

I love any summer time salad and this Farro Salad recipe grabs the flavors of dried apricots, cranberries, and prunes in a light and fun salad.

By combining different flavors, you can create deliciously tasty salads to eat along with a summer barbecue. Farro is a nutty Italian whole grain that is now widely available in grocery stores. I bought a large bag of organic Farro at Costco.

It’s a great base for this salad and I added dried fruits, almonds, and chick peas. I then tossed it with an orange dressing loaded with great spices. For a main dish I serve over spring greens.

Dried Fruit and Almond Farro Salad

Ingredients:

4 cups vegetable broth

2 cups farro

1 can (15.5 oz) chick peas, drained and rinsed

1/2 cup orange juice

2 tablespoons olive oil

1/2 teaspoon pepper

1/2 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon tumeric

1 cup sliced almonds

1/2 cup chopped, dried apricots

1/2 cup chopped, dried prunes

1/2 cup dried cranberries

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Directions:

Put four cups of vegetable broth in a large sauce pan and bring to a boil.

Add Farro to the pan and lower heat to medium, simmering for 30-35 minutes or until all the liquid is absorbed. Place in large bowl to cool.

In a bowl combine orange juice, oil, and spices. Pour over Farro, tossing to combine. Add almonds, apricots, prunes, and cranberries. Chill. Can be made a day ahead.