Moroccan Farro Salad

Farro ain’t your typical grain. Farro looks a bit like a barley, but in my opinion the flavor is 10X better. Cooking this grain yields a nutty wholesome texture and is perfectly chewy. I’m super into grain based salads for summer (let’s be honest, really all year long because I’m spoiled and live in San Diego..) because they are easy to prep, portable and stay fresh for longer periods of time.

I’ve combined farro with a little gem called Marcona Almonds, if you haven’t tried these little gems yet you 100% MUST. These almonds are a spanish varietal and boast a buttery, sweeter flavor, plus I think they are way prettier than the average California almond. Combining these guys with sweet, tart cranberries, creamy goat cheese + fresh chopped parsley= moroccan farro salad. You could easily swap in your favorite dried fruit such as dried cherries or golden raisins (or dates, heeey!) and can add protein to make it a meal.

Here’s the details for the gem:

  • 2 C Cooked Farro

  • ¼ C Marcona Almonds

  • ¼ C Cranberries

  • 1-2 Oz Goat Cheese, Crumbled

  • Bunch Flat Leaf Parsley, Minced

  • 2 Tb Olive Oil

  • Salt & Pepper

Combine all ingredients in bowl, toss with olive oil, fresh lemon and season with salt and pepper to taste.

Salad can be enjoyed 3-4 days, packed in mason jars to take to work and can hold up unrefridgerated for 4-5 hours.