The cooler fall temperatures have inspired me to take a break from my usual quinoa salad, and cook some nutty farro instead. I love its toothsome texture, and its flavor pairs well with fall ingredients.
This salad has nutty, sweet, and savory flavors, and nice contrasting textures. Serve it warm with roasted chicken or pork, or at room temperature for lunch.
from Recipe | The Kitchn http://ift.tt/1PxduxF
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