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Fall farro salad with carrots, celery, cranberries, and almonds.

Fall Farro Salad

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This vegan fall farro salad features chewy grains, sautéed carrots, white beans, and cranberries.


  • 1/2 teaspoon fine sea salt, divided
  • 1 cup farro
  • 3 tablespoons extra virgin olive oil, divided
  • 3 small carrots (about 1/2 pound), cut into 1/2-inch-thick strips* (see note below)
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon smoked paprika
  • Freshly ground black pepper, to taste
  • 2 celery stalks, diced (about 1 cup)
  • 1 small shallot, diced
  • 1/4 cup minced parsley
  • One 15-ounce can white beans, drained and rinsed
  • 1/4 cup dried cranberries
  • 1/4 cup roasted slivered almonds*
  • 2 tablespoons lemon juice


  1. In a small pot, bring 2 cups of water to a boil. Add 1 cup farro and 1/4 teaspoon salt (do not stir). Cover tightly with a lid, reduce the heat to low, and simmer til all the water is absorbed (~20 minutes for pearled farro and ~35 for whole farro). Turn the heat off and leave covered for another 10 minutes to steam (still not stirring).
  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-low heat. Add the carrots, 3/4 teaspoon each garlic powder and smoked paprika, a pinch of salt, and a few grinds of pepper. Cook until lightly browned, about 8 minutes.
  3. In a large bowl, combine 2 diced celery stalks, 1 diced shallot, 1/4 cup minced parsley, the beans, and 1/4 cup each cranberries and almonds.
  4. Add the farro and carrots to the bowl and season with 2 tablespoons each lemon juice and olive oil. Stir to combine. Taste and adjust the seasonings, if needed. Serve warm or at room temp.


  • No need to peel the carrots if they’re organic.
  • You can sub the almonds with roasted pecans, walnuts, or pine nuts.


  • Serving Size: 1/8 of the recipe
  • Calories: 235
  • Fat: 7.6 g
  • Carbohydrates: 35.3 g
  • Fiber: 7.4 g
  • Protein: 8.2 g

Keywords: vegan, farro, salad, thanksgiving

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