Farro Salad with Roasted Vegetables, Cranberries and Pistachios

Serves 6-8
Prep time 1 hour
Cook time 45 minutes
Total time 1 hour, 45 minutes
Allergy Wheat
Dietary Vegan
Meal type Lunch, Main Dish, Salad, Side Dish, Starter
Toothsome farro is a delicious base for a hearty salad. Add some cheese if you like!


  • 1lb farro (cooked as per package directions)
  • 1 acorn squash (peeled, deseeded and cubed)
  • 5 parsnips (peeled and cubed)
  • 1 cup dried cranberries
  • 1 cup roasted pistachios (shelled)
  • Ratto's EVOO (for roasting)
  • salt & pepper
  • 1 handful herbs such as sage, thyme or rosemary
  • 3 tablespoons Dijon mustard
  • 3 tablespoons cider vinegar
  • 1 teaspoon apricot or quince jam
  • 9 tablespoons Ratto's Evoo
  • 3 chives (minced)
  • 1/2 bunch parsley (minced)


Step 1
Cook farro as per package directions
Step 2
Meanwhile, roast vegetables on a parchment lined sheet pan, tossed with olive oil, salt, pepper, and any fresh herbs you might like (sage, thyme, rosemary, etc), turning regularly, until lightly browned and tender
Step 3
Make vinaigrette by mixing Dijon, EVOO, jam and vinegar
Step 4
Toss cooked farro with cranberries, nuts, roasted vegetables, parsley, chives, and vinaigrette.

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