I've said it once and I'll say it again: grain salads make such an amazing addition to any meal prep line up. Once you've got your grains cooked up (which you can do a day in advance, by the way! makes things so speedy once you're actually meal prepping...) most grain salads come together in just moments. This one is such a wonderful autumnal take on a classic farro salad. It's got dried cranberries (can't have fall without craisins!), goat cheese, and some wonderful nuts and herbs adding depth of flavor and a little brightness. Toss this dish with a little massaged kale and some beans and you've got a beautiful well-rounded office lunch situation or side salad that's absolutely fit for a holiday gathering table.
Interested in seeing me cook this dish as a part of a HUGE meal prep for fall? You can take a peek at this video. And you can get the lowdown on the entire meal prep including the game plan, the rest of the recipe links, and some suggested remixes by heading this way...
Cranberry and Goat Cheese Farro Salad
Ingredients
- 1 cup farro dry, cooked per package instructions and cooled
- ½ cup dried cranberries
- ¼ cup toasted cashews (sub with any toasted nut/seed of choice)
- 2-3 oz. goat cheese crumbled
- 1 14oz. can white beans of choice drained and rinsed
- 2 scallions thinly sliced
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- 2 Tbsp apple cider vinegar
- ¼ cup olive oil
- ¼ tsp sea salt (plus more to taste)
- Optional: 1 bunch kale stems removed, chopped, and massaged with oil and salt.
Instructions
- Toss together the farro, dried cranberries, nuts, goat cheese, beans, and scallions until well combined.
- Whisk together the mustard, maple syrup, ACV, oil, and salt to make the dressing. Toss the grain salad with dressing and enjoy as is or serve over optional massaged kale or green of choice.