Farro, Cranberry and Goat Cheese Salad

Category

Serves 6

Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 2 cups pearled farro
 1 tsp dijon mustard
 ¼ tsp garlic powder
 ½ tsp dried rosemary
 ¼ cup extra virgin olive oil
 1 cup sweetened dried cranberries
  cup chopped fresh Italian parsley
 8 oz goat cheese crumbles
Directions
1

Cook farro according to package directions. Drain. Transfer to a bowl to cool.

2

While farro is cooking, whisk Cindy’s 25 Star Balsamic Vinegar, dijon mustard, garlic powder and rosemary together in a bowl. Slowly whisk in olive oil until emulsified. Allow to sit at room temperature.

3

Once farro has cooled, toss with cranberries, parsley and goat cheese.

4

When you are ready to serve the salad, pour dressing over the top. Toss well. Serve at room temperature.

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Ingredients

 2 cups pearled farro
 1 tsp dijon mustard
 ¼ tsp garlic powder
 ½ tsp dried rosemary
 ¼ cup extra virgin olive oil
 1 cup sweetened dried cranberries
  cup chopped fresh Italian parsley
 8 oz goat cheese crumbles

Directions

1

Cook farro according to package directions. Drain. Transfer to a bowl to cool.

2

While farro is cooking, whisk Cindy’s 25 Star Balsamic Vinegar, dijon mustard, garlic powder and rosemary together in a bowl. Slowly whisk in olive oil until emulsified. Allow to sit at room temperature.

3

Once farro has cooled, toss with cranberries, parsley and goat cheese.

4

When you are ready to serve the salad, pour dressing over the top. Toss well. Serve at room temperature.

Farro, Cranberry and Goat Cheese Salad

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