Farro Salad with Dried Cranberries

• 1 cup farro, rinsed
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/3 cup crumbled feta cheese
• 2 cups baby arugula
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1 teaspoon honey

Instructions

1. 1

   Cook the farro in a large pot of salted boiling water until tender, about 20-25 minutes. Drain and rinse with cool water.

2. 2

   Transfer the cooked farro to a large salad bowl.

3. 3

   Add the dried cranberries, chopped toasted pecans, crumbled feta, and arugula.

4. 4

   In a small jar, shake together apple cider vinegar, olive oil, honey, salt, and pepper.

5. 5

   Pour the dressing over the salad and toss well.

6. 6

   Serve immediately or chill for later.