Toasted Farro Salad

This is a rich, satisfying grain salad that can be served warm or cold.  It is a bit hearty for hot weather so I typically reserve it for the other 3 seasons. 


1 lb. farro

1 bay leaf

1/2 lb carrots, cut into thumb-sized cubes

1/2 lb. parsnips, cut into thumb sized cubes

1 red onion, peeled and diced

1/2 c. olive oil

5 sprigs of fresh thyme in whole form

sea salt and pepper

1/2 dried cranberries

3 T. balsamic vinegar

Preheat oven to 425

  1. Bring salted water to a boil, add the farro and bay leaf. Cook until tender, but still chewy - approx 20-35 minutes
  2. while farro cooks, toss diced vegetables on a baking sheet with the onion and 1 T olive oil and thyme, seasoning with salt and pepper
  3. Roast the vegetables, stirring once at midway for 20 minutes until cooked and browned on the outside
  4. When farro is cooked, drain well and remove the bay leaf.  Transfer to a bowl and mix in remaining olive oil and stir in cranberries
  5. Stir in root vegetables and remove the thme branches
  6. Taste for seasonng, add balsamic vinegar and more olive oil if needed. Add a splash of lemon to bring out the flavor.