23 Oct 2025
Recipes

Farro Salad with Goat Cheese & Cranberries

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Every time I make farro, I am reminded how much I love it!!  It is one of these delicious grains that are nutty and filling and pair so well in salads.  It is also hearty enough that you can cook a batch of farro at the beginning of the week and it will last you all week long.

This recipe is meant to be easy to throw together and you can add and substitute as you need.  Sometimes I add diced steak if we have some leftover or I will use feta instead of goat cheese.  You can also use any of your favorite nuts.   I also often have a nice, simple vinaigrette made in my fridge for the week, so it is interchangeable.  But if you want a simple store bought dressing, I love the garlic expressions that you can buy at the store.

I hope y’all love this as much as I do.

Ingredients:

  • 1 cup farro (rince thoroughly)
  • 1/2 cup roasted sweet potatoes
  • 1/4 cup dried cranberries
  • 1/2 avocado
  • 1/4 cup chopped walnuts
  • 1-2 ounces soft goat cheese
  • Rotisserie Chicken (or cook your own or use leftovers)

Dressing:

  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon maple syrup
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • salt & pepper to taste

DIRECTIONS:

  • Cook the farro according to package directions. Let farro cool.
  • Chop sweet potatoes, toss with olive oil and S&P.  Roast in 425 oven for about 25 minutes.
  • In a serving bowl, combine the cooled farro, goat cheese, cranberries,  sweet potato, walnuts and sliced avocado. Pour in the dressing. Toss to combine. Serve.

Dressing:

  • In a small bowl, whisk together the balsamic vinegar, maple syrup, mustard, olive oil, garlic,  salt and pepper.

 

Farro Salad with Goat Cheese & Cranberries

Every time I make farro, I am reminded how much I love it!! It is one of these delicious grains that are nutty and filling and pair so well in salads. It is also hearty enough that you can cook a batch of farro at the beginning of the week and it will last you all week long. This recipe is meant to be easy to throw together and you can add and substitute as you need. Sometimes I add diced steak if we have some leftover or I will use feta instead of goat cheese. You can also use any of your favorite nuts. I also often have a nice, simple vinaigrette made in my fridge for the week, so it is interchangeable. But if you want a simple store bought dressing, I love the garlic expressions that you can buy at the store. I hope y’all love this as much as I do.
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Ingredients
  

  • 1 cup farro rince thoroughly
  • 1/2 cup roasted sweet potatoes
  • 1/4 cup dried cranberries
  • 1/2 avocado
  • 1/4 cup chopped walnuts
  • 1-2 ounces soft goat cheese
  • Rotisserie Chicken or cook your own or use leftovers

Instructions
 

  • Dressing:
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon maple syrup
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • salt & pepper to taste
  • DIRECTIONS:
  • Cook the farro according to package directions. Let farro cool.
  • Chop sweet potatoes, toss with olive oil and S&P. Roast in 425 oven for about 25 minutes.
  • In a serving bowl, combine the cooled farro, goat cheese, cranberries, sweet potato, walnuts and sliced avocado. Pour in the dressing. Toss to combine. Serve.
  • Dressing:
  • In a small bowl, whisk together the balsamic vinegar, maple syrup, mustard, olive oil, garlic, salt and pepper.
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