Warm Farro Salad with Cranberries and Pistachios
INGREDIENTS
For the dressing:
- ⅓ cup lemon juice (2 large lemons)
- 1 tablespoon honey
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup olive oil
For the salad:
- 1 cup Village Harvest farro
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- ½ medium or 1 small onion, dice small
- ½ yellow pepper, diced small
- 1 large carrot, peeled and diced small
- 1 stalk celery, diced small
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup chopped kale
- 1 cup frozen shelled Edamame, cooked according to package directions
- ⅓ cup dried cranberries
- ⅓ cup unsalted, roasted pistachios
- 1 teaspoon freshly chopped dill
INSTRUCTIONS
For the dressing:
- To a mixing bowl add all of the ingredients except olive oil.
- Whisk as you drizzle in the olive oil, set aside.
For the salad:
- Add farro too a saucepan, add enough water to cover and bring water to a boil. Turn down the heat and simmer for 20 minutes until the farro is tender. Strain and set aside.
- To the same saucepan add oil and heat over medium heat.
- Add onion, pepper, carrots and celery. Cook until softened and season with salt and pepper.
- Add 1 tablespoon water to the pan and simmer until the carrots are tender and the water has evaporated.
- Stir in the kale and continue cooking for 2 minutes.
- Turn off the heat and stir in the edamame, farro, dressing, cranberries and pistachios.
- Serve warm garnished with chopped dill.
