Blueberry Farro Salad

YIELD 6 servings

Ingredients

1 cup farro (wheat berries)
2 cups blueberries
1 cup diced celery
1 cup diced red pepper
1/4 cup canola oil
2 teaspoons cumin
1 tablespoon coriander
1/2 cup diced red onion
5 green onions, chopped
1/2 cup sunflower seeds, toasted
1/4 cup cider vinegar
1 tablespoon maple syrup
1/2 teaspoon salt
Freshly ground black pepper

Instructions

1. 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.

2. Combine blueberries, celery, onions, green onions, peppers and sunflower seeds in a large bowl.

3. 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.

Per serving: 310 Calories, 17g Fat, 0mg Cholesterol, 211mg Sodium, 38g Carbohydrate, 8g Fiber, 7g Protein

Photography by Mark Boughton and recipe by Tom Rockey. This recipe originally appeared as Blueberry Farro Salad on relish.com.

For more farro recipes on relish.com, check out the following:

Farro Salad with Apples and Spinach

Kale and Farro Soup

Chicken Cacciatore with Farro

59 comments

Elena Poensgen
Elena Poensgen21 days ago

Thank you

Judith Emerson
Judith Emerson22 days ago

sounds too delicious!!!!! :)

Natasha Salgado

Sounds very healthy-thanks!

Alan Lambert
Alan Lambert1 years ago

Forwarded to those who need or want it and will appreciate it, thanks for posting

Emily S.
Emily S.1 years ago

I made it! It is absolutely delicious. I have never cooked farro before, but I followed the instructions, and it cooked up with the perfect nutty texture. I didn't have celery so used some celery seed instead, and I substituted chopped fresh cilantro for the coriander, which I also did not have. YUM! Thanks again for this wonderful summer recipe!

Colin Hope
Colin Hope1 years ago

Thanks for sharing!!

JL A.
JL A.1 years ago

yum

Elena T.
Elena Poensgen1 years ago

Thank you :)

Maria Teresa Schollhorn

Thanks for sharing.

Lis T.
Elisabeth T.1 years ago

Thank you for this great recipe.