This easy meal is a great solution for when your cupboards are empty. All you need is Bartolini Umbrian Farro, some stock (we LOVE the Fattoria Italia Porcini Boullion), and whatever else you happen to have lying around. We carry plenty of choices, like this nice tuna-based antipasti that could be mixed in. The best part is it takes just a half hour and whatever you happen to want to put in it.  Just be sure to keep some Farro around, as its toothsome chewy whole grain goodness will rock your taste buds, your time line and the improvisor among us.

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.