Blueberry Farro Salad
Kitchen Tested 
- Yield 6 servings
- Prep 10 mins
- Cook 40 mins
Blueberries brighten this classic farro (wheat berry) salad.
Mark Boughton Photography / styling by Teresa Blackburn
Ingredients
- 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
Instructions
- 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.
- Combine blueberries, celery, onions, green onions, peppers and sunflower seeds in a large bowl.
- 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.
