Okay, in the world of hearty, make-ahead, comfort food, this farro salad is at the top of my list. I know it sounds weird that a salad could be comfort food, but this recipe is a bunch of my favorite sweet and savory things mixed together.

Farro Salad with Pecans, Cranberries, and Arugula

I first made farro after a visit to the Italian market with my mom. I picked up a package of Umbrian Pearled Barley and set it aside to make later in the week. My mom loves farro, and any salad made with grain. The type you might find in the deli case or alongside a panini. However, I'm content eating this all by itself.

My mom and I had thrown around the idea of making a big batch of something like pasta salad or farro so that we would have something for lunch all week long. I wanted something hearty, with dried fruits and nuts, while also being savory and earthy with a bit of green. I went with ingredients I really loved: some dried cranberries, toasted pecans, caramelized shallots, arugula, and lemon.

If I'm going to eat a salad for lunch, I want it to be full of texture, color, and a combination of sweet and savory. Lemon juice and peppery arugula balance out the sweetness of caramelized shallots and cranberries. Mmmmm...

Note: You can make this ahead of time! Just keep the arugula off to the side until you're ready to serve to avoid wilting.

Farro Salad with Pecans, Cranberries, and Arugula

yield: 6 servings | time: 25 minutes

ingredients

3 cups cooked farro (about 1 1/2 cups uncooked)
3 shallots (cut in half, thinly sliced)
2 tbsp unsalted butter
2 cups baby arugula
¾ cup roasted pecans
¾ cup dried cranberries
juice of 1 lemon
3 tbsp olive oil
salt and pepper, to taste

method

Over medium-low heat, add the butter to a small pan. Add the shallots, and cook for 10-15 minutes until caramelized.
Meanwhile, add the olive oil, lemon juice, salt, and pepper to the cooked farro, and stir until combined.
Add the cranberries, pecans, arugula, and caramelized shallots to the farro, and enjoy!
Note: If you are making this in advance, keep the arugula separate and then add when ready to serve to prevent the arugula from wilting