In a small sauce pan bring the water, apple cider, Pharo grain and 1/4 teaspoon of salt to a boil.
Reduce the heat and simmer uncovered on the stove top for25 minutes.
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:
Placed the greens and Farro in a medium-size bowl and toss together.
Mix in the toppings they come with the salad as well as the cashews.
Drizzle with the salad dressing and toss together and serve.
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