Blueberry Farro Salad Recipes

BLUEBERRY FARRO SALAD

Steps:

• Place the farro, 3 cups water and a pinch of salt in a medium saucepan and bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes. Drain the farro and set aside.
• Heat a grill pan over medium high heat and spray with cooking spray. Season the shrimp with a pinch of salt and pepper and add them to the grill. Cook about 3 minutes on each side until opaque. Remove from grill.
• To make the dressing, whisk the lemon juice, mustard, maple syrup, and olive oil together in a bowl. Season the dressing with a pinch of salt and pepper.
• To assemble the salad, toss the cooked farro, salad greens, blueberries, and beets together in a large bowl with the dressing. Top the salad with the grilled shrimp, feta, and pecans.

BLUEBERRY & FARRO SALAD

Steps:

• Rinse farro and place in a saucepan along with vegetable broth. Bring to a boil, reduce heat to low and simmer for 20-25 minutes until tender. Drain off any excess broth.
• Let farro cool to room temperature and place in a bowl with the diced cucumber, blueberries, mint, feta cheese and pistachios.
• Whisk together the olive oil, lemon juice and pinch of salt and pepper.
• Toss the salad with dressing and let sit for 15 minutes before serving.

CHARLIE BIRD'S FARRO SALAD

Steps:

• Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
• Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
• Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

BLUEBERRY FARRO SALAD

Steps:

• Rinse farro and put into a pot with 4 cups of water. Bring to a boil, reduce heat and simmer until soft, about 40 minutes. Drain and rinse with cold water.
• Combine blueberries, celery, onions, green onions, peppers and sunflower seeds in a large bowl.
• Combine vinegar, oil, cumin, coriander and maple syrup in a small bowl and whisk until combined. Drizzle over faro mixture. Toss gently. Add salt and pepper and toss again.

WHEAT BERRY AND FARRO SALAD

Steps:

• Put the wheat berries in a medium saucepan, add 6 cups of water and salt and pepper. Bring to a boil, reduce heat and simmer until tender and chewy, about 1 hour, adding more water as needed. Drain any water that is left. Transfer the wheat berries to a large bowl.
• Put the farro in another medium saucepan and add enough water to cover by an inch and salt and pepper. Bring to a boil, reduce heat and simmer until tender, 25 to 40 minutes, adding more water if needed. Drain any water that is left. Transfer to the bowl with the wheat berries. (The grains can be made up to a day in advance and refrigerated.)
• While the grains cook, make the mustard vinaigrette. Whisk the vinegar, mustard, pomegranate molasses, salt and pepper to taste in a bowl. Whisking constantly, dribble in the 1/4 cup oil until the mixture is smooth and emulsified. Taste and season as necessary.
• Heat a large skillet over high heat. Add the remaining 1 tablespoon oil, and when it is almost smoking, add the tomatoes. Season with salt and pepper and cook, tossing once or twice, just until the tomatoes have a few dark spots, about 4 minutes. Remove from heat, cool and halve.
• Add the tomatoes, scallions and basil to the grains. Pour the vinaigrette around the sides of the bowl; toss and fold the salad together. Transfer to a platter and grate the goat cheese over top.

WARM BLUEBERRY FARRO SALAD

Steps:

• In a large bowl, whisk together oil, lemon zest, lemon juice, garlic, salt and pepper; add farro to bowl, tossing to coat with vinaigrette. Stir in blueberries, feta, shallot, mint, and parsley.

BLUEBERRY FARRO SALAD

Steps:

• Farro Salad: Place the farro, 3 cups water and a pinch of salt in a medium saucepan and bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes. Drain the farro and set aside. Heat a grill pan over medium high heat and spray with cooking spray. Season the shrimp with a pinch of salt and pepper and add them to the grill. Cook about 3 minutes on each side until opaque. Remove from grill. To assemble the salad, toss the cooked farro, salad greens, blueberries, and beets together in a large bowl with the dressing. Top the salad with the grilled shrimp, feta, and pecans.
• Lemon Dressing: Whisk the lemon juice, mustard, maple syrup, and olive oil together in a bowl. Season the dressing with a pinch of salt and pepper.