Recipe: Farro and Blueberry Salad (ECO Lunchbox Three-in-One #89)

Farro and blueberry salad, roasted red pepper hummus, and dippers (green bell pepper strips, grape tomatoes, carrot sticks, and cucumber half moons).

A ridiculously long time ago, I set a goal to try making a farro salad. Farro finally went on sale I picked some up, and yet I still hung on to the package for a few weeks trying to figure out what I would do with it. Then blueberries went on sale andI found a non-vegan recipe that inspired my vegan one. I am so happy to give you this recipe! It's a mildly sweet and nutty salad that is packed with nutrition, color, and flavor.

Farro and Blueberry Salad
Serves: About 3

1 cup pearled farro
2 cups veggie broth, preferably chicken-style (I made mine with Better than Bouillon No Chicken)
2 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
1/2 tablespoon maple syrup
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup dried cranberries
1/2 cup fresh blueberries
1/4 cup shelled and chopped pistachios
1/2 apple, cored and diced
2 tablespoons parsley (dried, fresh, frozen or a combination--use what you have)
The green part of one scallion, sliced thinly

Follow your package directions to cook the farro in the broth--for me, that meant simmering for about 25 minutes on low, then leaving to sit, covered, for another five minutes. The farro should be tender and the liquid should be absorbed. Allow to cool a bit. You can do this step ahead of time if you don't want to make the salad right away and refrigerate the farro until ready to use.

In a small bowl, whisk together oil, vinegar, syrup, salt, and pepper.

Place farro, berries, nuts, apple, parsley, and scallion in a large bowl. Pour dressing over the top. Stir gently until well mixed.