Farro Salad with Cranberry Vinaigrette - 1889 Magazine

Ingredients

• 2 cups farro
• 1 large sweet potato, cubed
• 4 tbsp crumbled feta
• 4 tbsp toasted pepitas
• 2 cups pickled cranberries
• 1 head broccoli
• ½ cup torn mint
• 1 cup picked cilantro leaves
• 4 tbsp dried cranberries
• 1 tbsp Dijon mustard
• Juice of 4 limes
• 1 tsp chili ake
• 1 cup olive oil
• Salt and pepper
• 2 cups fresh cranberries
• 1 cup red wine vinegar
• 1 cup water
• 1 tsp black peppercorns
• 1 cinnamon stick