Farro Salad With Goat Cheese And Cranberries Cookin Canuck Cook the farro according to package directions (see note 2). once the farro is tender, discard any extra cooking liquid. transfer the cooked farro to a large baking sheet, spreading it evenly. cool to room temperature. in a serving bowl, combine the cooled farro, goat cheese, cranberries, green onion and parsley. Repeat a couple of times. combine with water broth: transfer the rinsed farro to the instant pot, along with some water or broth. add the salt, if using. give it a quick stir to combine. cook: place the lid on the instant pot and set the steam valve to seal. set the instant pot to high pressure for 8 minutes.
Farro Salad With Goat Cheese And Cranberries Cookin Canuck While farro is cooking, whisk balsamic vinegar, dijon mustard, garlic powder and rosemary together in a bowl. slowly whisk in olive oil until emulsified. allow to sit at room temperature. once farro has cooled, toss with cranberries, parsley and goat cheese. when you are ready to serve the salad, pour dressing over the top. toss well. Start with a little less of the dressing, toss the salad and taste a piece of the lettuce spinach. add more dressing until it’s dressed to your preference. cut the apple and dress the salad right before serving. this will stop the apple pieces from browning and the salad from becoming limp. Step #2: whisk together the dressing. i like to do this when the farro is cooking so it has a chance for the flavors to meld before i pour it over the salad. step #3: combine cooled farro, cranberries, parsley and goat cheese in a bowl. step #4: just before serving toss the salad with the dressing. Place the chopped kale in another bowl and toss it with the dressing. massage the kale with your fingers to tenderize it. let it sit for about 5 minutes. add the marinated kale, dried cranberries, walnuts, pumpkin seeds and goat cheese to the bowl with the farro. mix together and it's ready to serve.
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