Farro, Cranberry And Goat Cheese Salad

1. 1

   Cook farro according to package directions. Drain. Transfer to a bowl to cool.

2. 2

   While farro is cooking, whisk balsamic vinegar, Dijon mustard, garlic powder and rosemary together in a bowl. Slowly whisk in olive oil until emulsified. Allow to sit at room temperature.

3. 3

   Once farro has cooled, toss with cranberries, parsley and goat cheese.

4. 4

   When you are ready to serve the salad, pour dressing over the top. Toss well. Serve at room temperature.

5. 5

   Note: You can make this salad ahead of time and refrigerate it but just allow it to come to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.