Fall Farro Salad

  • 1 cup Pharo
  • 1 cup apple cider
  • 2 tablespoon olive oil
  • 2 cups water
  • 1 package of kale and Brussels sprout salad mix
  • 1/4 cup chopped cashews

To make the Farro:

  1. In a small sauce pan bring the water, apple cider, Pharo grain and 1/4 teaspoon of salt to a boil.
  2. Reduce the heat and simmer uncovered on the stove top for25 minutes.
  3. Drain the Farro in a fine strainer to remove any excess liquid and then spread on a parchment lined baking sheet to dry slightly for 20 minutes before using in the salad. *** this can be made ahead and stored in the refrigerator for up to a week until you are ready to use.

To assemble the salad:

  1. Placed the greens and Farro in a medium-size bowl and toss together.
  2. Mix in the toppings they come with the salad as well as the cashews.
  3. Drizzle with the salad dressing and toss together and serve.