Many of you know about my healthy obsession with Farro. It’s a dense ancient grain that is rich in nutrition with so many health benefits. I love to meal prep a batch to have in my fridge to be able to add to salads or soups. I just love it. Farro tastes nutty and has a slightly chewy texture when cooked. It’s a similar size to rice, but has much more flavor. It is simple to prepare and can be added to a variety of dishes including soups, sides, and salads like this recipe. . . Fall Farro Salad . . Quantities of the salad components aren’t that important. I just sort of eyeball it and use what I have. I combined cooked Farro (although any grain or rice can be used) with golden raisins, sliced apple or pear, a couple handfuls of arugula (or baby spinach), some toasted walnuts (or any nut you want), 1/4 cup of any chopped herbs (I used parsley) crumbled goat cheese (you can use feta) Throw it all in a bowl together and then drizzle with some of the vinaigrette (you won’t use it all)...