Farro, Cranberry and Walnut Salad

Serves: 6

Ingredients

1/2 cup uncooked farro. I use Bobs Red Mill

1 Tbsp sugar

1/4 cup chopped walnuts

1 can (15.5 oz) garbanzo beans, drained and reserve liquid

1/4 cup dried cranberries

1/2 cup finely chopped kale

2 Tbsp. balsamic vinegar

1 Tbsp honey Dijon mustard

1/3 cup EVOO

 

Directions:

1.    Cook Bobs Red Mill farro according to package directions. The farro takes about 30 minutes to cook.

2.    While the farro is cooking, prepare the walnuts. In a small non-stick skillet, add sugar and walnuts. Heat on low heat until sugar melts and coats walnuts.  Remove from skillet and set aside.

3.    Drain the can of garbanzo bean and add to large bowl along with cooked farro, cranberries and kale.

4.    Whisk together1/4 cup reserved bean liquid, vinegar, and mustard. Slowly pour in oil, whisking continuously until thickens. Pour over farro mixture and stir to combine.

5.    Store leftovers in refrigerator.

 

Shortcut: Cook Bobs Red Mill Farro the day before recipe preparation and store in the refrigerator until ready to prepare.

Tip: Coat walnuts with sugar for a surprise sweetness.