Farro isn't nearly as much of a "superfood" as quinoa, but it's got its own list of bragging rights. To learn more about it, click here. There are so many delicious farro recipes out there!
For now, check out this fresh take on a classic Waldorf salad, which is enhanced with the addition of farro. Its slightly nutty flavor fits right into this mix, and it makes this salad into a much more filling dish.
Grain salads are my absolute favorite lunches. They are easily made in advance, which is so helpful when I have only a short amount of time for lunch! They are portable, too--all I have to do is dish out a portion into one of my little Pyrex containers, pop it in my lunchbox, and it's ready to go.
This salad will keep for a few days in the fridge, so don't be afraid to make enough to eat for Monday, Tuesday, Wednesday, and so on...
Farro Waldorf Salad
(6 - 8 servings)
Ingredients:
1 cup dried farro, cooked (instructions here)
4 - 5 apples of your choice (I used gala), diced
1/2 lemon, juiced (more or less to taste)
2 celery stalks, diced
1/4 cup chopped walnuts
1/4 cup greek yogurt
1 teaspoon honey or agave nectar (more to taste)
1/2 cup dried cranberries or raisins
1 tablespoon olive oil
Cook farro to desired doneness, and allow to cool. Meanwhile chop apples, celery, and walnuts. Combine lemon juice and greek yogurt; add sweetener and taste. Combine all ingredients in a large bowl. If the salad seems dry, add more olive oil. Refrigerate, preferably overnight.
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