Good morning, and Happy Hanukkah to any F&F readers celebrating this week!

I have a new recipe to share with you today.

Warm Farro Salad with Orange and Cranberries

Serves 3-4 as a meal or 6 as a side

Ingredients

• 1 cup farro, uncooked
• 2 cups low sodium vegetable broth
• 1/2 cup dried cranberries
• 2-3 oranges
• 1/3 cup raw and unsalted pecan halves
• 2-3 tbsp fresh parsley, to taste
• 1 tbsp pumpkin seed oil
• 2 tbsp extra virgin olive oil
• 2 tsp real maple syrup, agave, or honey
• Salt and pepper to taste

Directions

1. Bring the farro and broth to a boil, reduce heat, and simmer until farro is tender and water is absorbed.
2. While the farro is cooking, chop your parsley and peel and chop your oranges.
3. When the farro is done, drain any excess liquid, and then mix in all remaining ingredients.
4. Serve warm, and enjoy!

This dish is quickly becoming a go to meal in our home because it’s super easy to make, and it also travels well. The orange flavor really adds a nice citrus component to the dish and pairs well against the grainy texture of the farro. The red cranberries and the green parsley also make this salad a nice festive addition to your holiday table this month! If and when blood oranges (Tim’s FAVORITE) ever hit the stores this season, I will definitely be making this salad again using blood oranges instead.

For those with nut allergies, try substituting a seed such as sunflower seeds for the crunchy component. Even though I enjoy this warm right after it’s been made, it tastes good cold as leftovers right out of the fridge too. Hope you guys like this one!

–Let’s chat–
What festive salads are you making this season? Do you prefer your whole grain salads warm or cold? What are your favorite seasonal items right now?

For those who entered my Nutcracker ticket giveaway, I emailed the winner (Deanna) on Monday. Thank you all for entering!