Farro Salad with Cranberry Vinaigrette - 1889 Magazine
Farro Salad with Cranberry Vinaigrette recipe courtesy of SEATTLE / RiderDavid Nichols. A perfect fall salad to pair with any dish.
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Cooking tools:
- Grill
- Oven
- Stove
- Pot
- Saute pan
- Saucepan
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Whisk
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
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
- pepper
- 2 cups fresh cranberries
- 1 cup red wine vinegar
- 1 cup water
- 1 tsp black peppercorns
- 1 cinnamon stick
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