This farro salad combines creamy goat cheese, tangy dried cranberries and fresh baby spinach with a homemade balsamic vinaigrette for a delicious dish that’s ready in just 25 minutes. This whole grain salad is perfect for a light lunch, to pair as a side dish with your favorite protein or for a quick snack when you feel hungry between meals.
Disclosure: This post is sponsored by US Cranberries. All opinions are our own.
I’m all about a prep once, eat multiple times recipe and this farro salad is one of those recipes. It’s great for serving with dinner, then enjoying the leftovers the next day for lunch. Or to sneak a few bites here and there between meals if you’re feeling peckish.
So what makes this particular farro salad so great? The combo of ingredients! You mix in the goat cheese when it’s still warm so that it melts and creates a creamy dish. The fresh spinach add some color and texture while the dried cranberries bring a touch of sweetness and a burst of flavor.
My mouth is watering just thinking about it…
In fact, this recipe is so delicious, I’ve already made it several times. It’s been a huge hit at my house.
Nutrition Tip: The 2015-2020 Dietary Guidelines for Americans recommend choosing a variety of nutrient-dense foods, including fruits like cranberries, which contain essential vitamins and minerals, dietary fiber and other naturally occurring compounds that may have potential health benefits.
Key Ingredients In This Farro Salad with Spinach, Cranberries & Goat Cheese
- Farro: This whole grain is similar to rice but a little heartier. It’s a good source of protein, fiber, zinc and vitamin B3.
- Goat Cheese: Adds a super creamy texture to this dish. Not a fan of goat cheese? Feta works well too.
- Dried Cranberries: Don’t skip these! So delicious and add that great burst of flavor to the dish.
- Baby Spinach: Chop it up and add while the dish is still warm so that it wilts slightly. Or sub for kale, arugula or watercress.
- Balsamic Vinaigrette: This recipe uses a few simple ingredients for a homemade version that you can even prep ahead of time. In a pinch? Use a store-bought balsamic dressing instead.
For best results, use a light-tasting olive oil for the dressing. Regular olive oil can have a stronger flavor and effect the flavor of the dish a bit.
How to Make This Farro Salad with Spinach, Cranberries & Goat Cheese Recipe
- Prep the farro. Cook according to the package directions and let cool slightly before mixing in your other ingredients.
- Prep the dressing. Add your dressing ingredients to a small mason jar, screw on the lid and shake it up. I like to prep this while the farro is cooking to let those flavors marinate.
- Assemble your salad. Mix together the farro, goat cheese, spinach, dried cranberries and dressing. Serve warm or cold.
What is farro?
Farro is an ancient whole grain from the Middle East. Similar to rice but with a chewier texture, this grain is packed with protein, fiber and other nutrients. Unlike quinoa, farro is not gluten free.
At the store, you can usually find three types of farro – whole, semi-pearled and pearled.
- Whole farro: Most nutritious of the types of farro because it contains the husk and bran. It also has the strongest flavor and takes the longes to cook, about 30-40 minutes.
- Semi-pearled farro: Slightly less nutritious as it has no husk and part of the bran missing. It has a less strong flavor and cooks in about 25-30 minutes
- Pearled farro: Most widely available of the three types, pearled farro has no husk or bran, and therefore less nutrients. It has a mild flavor and cooks quickly, in about 15-20 minutes.
Can this recipe be made ahead of time?
Absolutely! Grain salads in general hold up well for a few days. Just prep according to the recipe and store in an airtight container in the refrigerator.
How long will this salad keep for in the refrigerator?
You can store this easy salad in the fridge for up to 3-5 days. Reheat as needed.
Other Delicious Salad Recipes to Try
- Mediterranean Lentil Salad
- Greek Orzo Pasta Salad
- Italian Vegetable Wild Rice Salad
- Roasted Broccoli & Apricot Couscous Salad
Did you make this Farro Salad? Make sure to leave a comment and rating below!
- 1 cup pearled farro
- 3 Tbsp. light olive oil
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. honey
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
- ¼ tsp. salt
- ⅛ tsp. pepper
- 2 cups chopped baby spinach
- ½ cup dried cranberries
- 3 oz. crumbled goat cheese
- Cook farro according to package directions. Drain and set aside.
- Meanwhile, add oil, vinegar, honey, mustard, garlic, salt and pepper to small mason jar. Place lid on top and shake to combine well. Set aside to let flavors marinate.
- Once farro has cooled slightly, mix with spinach, cranberries and goat cheese. Pour dressing over top and toss to combine.
- Use a light-tasting olive oil for the dressing. Regular olive oil can have a stronger flavor and effect the flavor of the dish a bit.
- This recipe can be made ahead of time and keeps in the fridge for 3-5 days.
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