Cranberry Farro Arugula Salad

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Cranberry Feta Arugula Salad--Recipe at: stephanie-spring.comThis may be a new favorite! I originally made it to have on hand for lunches, which worked out great! But then I got to thinking how making a big batch for Thanksgiving would be perfect! It’s a non-traditional, yet hearty fall salad that can feed a lot of people. Plus, it’s easy to toss together. Enjoy! xo 

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Cranberry Farro Arugula Salad

Ingredients

  • 2 cups uncooked farro
  • 1 cup crumbled feta
  • 1 cup crasins
  • 2 Tbsp EVOO
  • 2 Tbsp red wine vinegar
  • Salt and pepper to taste
  • About four cups arugula

Instructions


  1. Follow the instructions on how to cook farro. Set aside until completely cooled.
  2. In a small bowl combine EVOO and red wine vinegar. Whisk.
  3. Once the farro is cool, combine all ingredients (except arugula) and pour liquid mixture over top.
  4. Sprinkle mixture with salt and pepper.
  5. Right before serving, add arugula.
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