Farro and Blueberry Salad Recipe
Farro and blueberry salad offers a refreshing twist on grain salads, blending classic nutty farro with the burst of sweet blueberries. Its colorful presentation and chewy texture make this salad an inviting, wholesome choice for any meal.
Equipment
- Large pot To cook the pearled farro
- Dry skillet To toast almonds
- Large Bowl To mix all salad ingredients and vinaigrette
Ingredients
- 1 cup pearled farro rinsed after cooking for optimal texture
- 1 cup fresh blueberries
- ½ cup feta cheese crumbled
- ¼ cup fresh herbs mint or basil, chopped
- ¼ cup toasted almonds lightly browned, cooled
- 2 tablespoons lemon juice freshly squeezed, for vinaigrette
- ¼ cup olive oil for vinaigrette
- 1 tablespoon honey or maple syrup to balance dressing acidity
- ½ teaspoon Dijon mustard for vinaigrette emulsification
- to taste salt and pepper for vinaigrette
Instructions
- Bring a pot of salted water to a boil and add the pearled farro. Simmer until just tender but still chewy, about 15-20 minutes. Drain and rinse under cold water to stop cooking and achieve a firm texture.
- Whisk together fresh lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until fully emulsified to make the citrus vinaigrette.
- Heat a dry skillet over medium heat and toast almonds until fragrant and lightly browned, about 3-4 minutes. Set aside to cool for added crunch.
- In a large bowl, mix cooled farro, fresh blueberries, crumbled feta, and chopped fresh herbs. Pour the vinaigrette over and toss gently to coat all components evenly.
- Sprinkle toasted almonds on top for texture contrast. Chill the salad for 30 minutes if desired to allow flavors to meld before serving.
Notes
- Farro salad holds well chilled, making it ideal for meal prep or packed lunches.
- For vegan option, replace feta with vegan cheese alternatives or toasted seeds like pumpkin or sunflower.
- Store dressing separately to keep salad fresh and nuts crunchy when storing leftovers.
- Leftovers keep fresh in an airtight container in the refrigerator for up to 3 days.
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