Blueberry Farro Salad

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 40 mins

Blueberries brighten this classic farro (wheat berry) salad.

blueberry farro salad
Mark Boughton Photography / styling by Teresa Blackburn


1 cup farro (wheat berries)
2 cups blueberries
1 cup diced celery
1 cup diced red pepper
1/4 cup canola oil
2 teaspoons cumin
1 tablespoon coriander
1/2 cup diced red onion
5 green onions, chopped
1/2 cup sunflower seeds, toasted
1/4 cup cider vinegar
1 tablespoon maple syrup
1/2 teaspoon salt
Freshly ground black pepper


  1. Rinse farro and put into a pot with 4 cups of water. Bring to a boil, reduce heat and simmer until soft, about 40 minutes. Drain and rinse with cold water.
  2. Combine blueberries, celery, onions, green onions, peppers and sunflower seeds in a large bowl.
  3. Combine vinegar, oil, cumin, coriander and maple syrup in a small bowl and whisk until combined. Drizzle over faro mixture. Toss gently. Add salt and pepper and toss again.

Recipe courtesy of Tom Rockey, Green Fields Market, Greenfield, Mass.