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.
Notes
Meal prep storage: store in an airtight container in the fridge for 3-4 days.