Average: 0 (0 votes)
Active time
15 minutes
Total time
1 hour
10 servings
Serving Size
1 cup

For Salad

3 cups farro, cooked in salted water, yielding 6 cups

½ cup dried cranberries

½ cup dried apricot — diced ¼”

½ cup golden raisins

½ cup pinenuts — toasted

1 ½ cups garbanzo beans, cooked

1 cup cinnamon citrus vinaigrette (see below)

½ cup fresh mint, chopped

For Cinnamon Citrus Vinaigrette

¼ cup lemon juice

2 fluid ounces orange juice

⅜ Tbsp cinnamon

¾ Tbsp orange zest, blanched

⅜ Tbsp lemon zest

⅝ fluid ounce honey

8 ⅜ fluid ounces olive oil

⅜ tsp. salt


  1. Cook farro in boiling salted water until tender to the bite (about 40 minutes).
  2. Drain, toss with dried fruits while still hot. Cool.
  3. When cool, toss with ONE CUP of the vinaigrette (not all of it!), garbanzo beans, mint & pinenuts.

Recipe from Chef Paul Lynch, a Whole Grains Council Culinary Advisor. Oldways photo.

Yield: 10 servings

Serving Size: 1 cup

How'd it Taste?

cathi morrison
so what do you do with the rest of the sauce?
Hi Cathi -- This recipe makes a larger quantity of dressing that you need for this dish. You can use the rest of the vinaigrette on salads, fish, or vegetables at other meals.

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