Farro Salad with Castelvetrano Olives, Walnuts, Herbs, Cranberries

Nutty, Chewy, Colorful, Delicious Vegan Summer-into-Fall Salad

We’re in the midst of that most wonderful time of year—when a golden hue adorns the trees, the leaves are changing color, and the air feels clean and crisp. The time for transitioning from the height of summer produce into heartier, summer-into-fall salads. Fortunately, there’s still arugula, scallions, chives, carrots and parsley in our gardens and at the farmers markets. Just what we want for today’s savory, sweet, sharp, colorful nutty, chewy Farro Salad with Castelvetrano Olives, Walnuts, Herbs and Cranberries.

Farro—Wheat of the Pharaohs

Farro (also known as emmer) is one of the earliest forms of wheat that originated in the Central Mediterranean region. The use of emmer as food is ancient. Historians believe it was first cultivated in Babylonia around 7000 B.C. Known as the wheat of the Pharaohs, emmer served as a daily staple of the ancient Egyptians.

Farro is a rich source of protein, fiber, magnesium, calcium, B vitamins and vitamin E. While farro is considered a whole grain, low gluten, heirloom wheat, it can easily be confused with gluten-free grains like brown rice. As a variety of wheat, farro contains gluten. Though, some gluten-sensitive individuals are able to enjoy farro. Here’s a link to learn more about farro.

Generally chewy and nutty in flavor, farro is prepared in water or broth, like rice. The grain is usually eaten as a whole grain, a wheat berry. For those that can eat and tolerate gluten, farro makes a nutritious addition to soups, salads or just about any meal. For a gluten-free salad, substitute the farro with gluten-free brown rice, quinoa, wild rice or even buckwheat in today’s Farro Salad.

Farro Salad with Castelvetrano Olives, Walnuts, Herbs and Cranberries

Castelvetrano olives play a starring role in this Farro Salad. You’ll often hear/see them described as “the world’s tastiest olives.” Castelvetranos are crisp, crunchy and tender textured with a mild, buttery taste, mild flavor and bright green color.

I like to serve this vegan Farro Salad with Castelvetrano Olives, Walnuts, Herbs and Cranberries on a bed of sliced arugula or watercress lightly tossed with a drizzle of balsamic vinegar and a sprinkling of salt and pepper. For a gluten-free salad, substitute farro with either brown rice, quinoa, wild rice or buckwheat.

This beautiful salad was inspired by and adapted from a recipe from Heidi Swanson, found in the December 2018 Food & Wine.

Makes 4-6 servings                           Printer-Friendly Recipe

Ingredients

Salad

• 1 ¼ cups farro (1/2 pound), rinsed and drained
• ¾ teaspoon fine sea or Himalayan salt
• ⅓ cup dried cranberries, preferably apple juice sweetened
• 1 cup walnut halves and pieces
• 1 ¼ cups pitted green olives, such as Castelvetrano or other pitited green olives, quartered
• 1 ½ lightly packed cups grated carrots
• 1 ½ cups lightly packed fresh parsley leaves and tender stems
• ¾ cup thinly sliced scallions
• ½ cup thinly sliced chives

Dressing

• ¼ cup fresh lemon juice
• 1 tablespoon country style mustard (perhaps fermented & homemade)
• 1 tablespoon honey
• 1 tablespoon pomegranate molasses
• ½ teaspoon crushed Aleppo or other mild red pepper flakes
• ½ teaspoon sea or Himalayan salt
• Dozen twists freshly ground pepper
• ¼ cup extra-virgin olive oil

Instructions

1. Heat the oven to 300°F.
2. In a medium saucepan, combine the rinsed and drained farro with 4 cups of water and ¾ teaspoon salt. Bring to a boil over high heat. Then reduce the heat to medium low and simmer, partially covered, until the farro is tender and still chewy, about 30 minutes.
3. Spread the dried cranberries out on a rimmed baking sheet. When the farro is done, drain it well. Then spread the farro out over the dried cranberries. This both cools the farro and gently rehydrates the dried cranberries.
4. While the farro is cooking, toast the walnuts in a single layer on a baking pan in the 300-degree oven for 10 minutes, until fragrant. Set aside.
5. Quarter the Castelvetrano olives. Finely chop the parsley, grate the carrots and thinly slice the scallions and the chives.
6. In a large bowl, combine the cooled farro, cranberries, quartered olives, grated carrots, thinly sliced scallions and chives, toasted walnut halves and pieces, and chopped parsley.
7. In a small bowl, whisk together the fresh lemon juice, mustard, honey, pomegranate molasses, Aleppo pepper, salt and freshly ground pepper. When well mixed, whisk in the olive oil. Toss the dressing with the salad ingredients. Adjust the salt to taste.
8. Serve Farro Salad with Castelvetrano Olives, Walnuts, Herbs and Cranberries on a bed of sliced arugula or watercress lightly tossed with a drizzle of balsamic vinegar and a sprinkling of salt and pepper.

Printer-Friendly Recipe.