Farro, Cranberry & Blue Cheese Salad

Salad can absolutely be a meal. Not only is it delicious, it packs in protein.

Colton Soelberg shares this yummy fall recipe.
Farro, Cranberry & Blue Cheese Salad
2 hearts of romaine, cut in 1” strips, washed + dried
1/2 c. farro
1 3/4 c. water
2/3 c. walnuts
1.5 T. canola oil
4 oz. cranberries or craisens
1 T red wine vinegar
1 t. sugar
1/2 c. crumbled blue cheese

In small saucepan, bring water to a simmer then add farro, and a pinch of salt and pepper. Continue to simmer until water has all been absorbed by the farro, roughly 12-13 minutes. Set farro aside to cool.

In saute pan over medium low heat, add walnuts, oil and a pinch of salt & pepper. Toast, stirring regularly until light brown and walnuts are giving off a nutty aroma, usually 3-4 minutes. Set aside to cool.

Put cranberries in microwave safe container, add vinegar & sugar then wrap tightly. Microwave for 25 seconds. Remove and shake well to ensure the vinegar and sugar are distributed evenly. Set aside and leave covered to cool.
House Vinaigrette
2 T. balsamic vinegar
2 T. red wine vinegar
1/2 t. salt
1/8t. pepper
1 t. sugar
1/8t. granulated garlic
1/2t. dried basil
3/4 – 1 c. canola oil

Whisk both vinegars, salt, pepper, sugar, garlic & basil together in bowl. Let stand 10 minutes to allow flavors to absorb into vinegar. After 10 minutes, whisk in oil and taste for seasoning.

To assemble salad put lettuce in bottom of salad bowl. Sprinkle farro across top. Gently crush the walnuts across the top with your hands then sprinkle cranberries & blue cheese. Set house vinaigrette on side and allow people to serve themselves.

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