The Farro Broccoli Salad I’ll Be Making on Repeat

Meredith Hayden’s Farro Broccoli Salad is a riff on one of my most-made salads: the Charlie Bird Farro Salad. TBH, once you start adding farro to your salads, you’ll never look back. Similar to Charlie Bird, Meredith simmers the farro in apple cider, then builds from there with roasted broccoli, pistachios, halved cherry tomatoes, and arugula. Everything gets drizzled with lemon juice and olive oil, then finished with shaved Parmesan and torn basil. The broccoli makes it a little heartier, which I love. And I’m very happy she opts for basil rather than mint and parsley, I definitely prefer that! It’s bright, hearty, endlessly riffable, and definitely going into the regular rotation. Book: The Wishbone Kitchen, page 162Rating: 5/5 How Easy Is That – Skill Level: Easy Store-Bought Is Fine: apple cider Recipe not online. The post The Farro Broccoli Salad I’ll Be Making on Repeat appeared first on Store-Bought Is Fine.