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Overhead of farro salad in a white bowl with a green napkin.

Farro Salad with Spinach, Cranberries & Goat Cheese

Grace Vilches
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.

5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Sides
Cuisine middle eastern
Servings 6 servings
Calories 265 kcal

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

    • 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.

Nutrition

Calories: 265kcalCarbohydrates: 37gProtein: 6gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 153mgPotassium: 165mgFiber: 6gSugar: 9gVitamin A: 1093IUVitamin C: 3mgCalcium: 43mgIron: 2mg
Keyword dried cranberries, farro salad, goat cheese, meal prep, spinach, whole grains
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