Fig Balsamic Farro with Spinach, Cranberries, and Almonds
Prep time
Cook time
Total time
Farro is cooked in vegetable stock and dressed with sweet, tart, fig balsamic vinaigrette. An easy and versatile recipe. Serve as an appetizer, side dish, or add some protein and make it an entrée.
Recipe type: Ancient Grains, Side Dish
Cuisine: Italian
Serves: 6 servings
  • 2 cups vegetable stock
  • 1 cup farro
  • 2 cups (2 ounces) tightly packed baby spinach, roughly chopped
  • ½ cup dried cranberries
  • ½ cup sliced almonds, toasted
  • 2 ounces olive oil
  • 1 ounce fig balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Cook the farro in vegetable stock for 25-30 minutes according to package directions (see notes).
  2. When the farro is done add the spinach, cranberries, and almonds and stir to combine.
  3. Whisk together the olive oil, vinegar, salt, and pepper and pour over the farro.
  4. Stir to combine.
  5. Serve warm, cold, or at room temperature.
The amount of liquid required and cooking time varies from brand to brand. Check the package directions and adjust accordingly. All of the stock should be evaporated at the end of cooking time. If it’s not, drain off any excess before proceeding with the recipe.
Nutrition Information
Serving size: 4 ounces, Calories: 449, Fat: 17g, Saturated fat: 2g, Unsaturated fat: 15g, Trans fat: 0g, Carbohydrates: 70g, Sugar: 3g, Sodium: 275mg, Fiber: 8g, Protein: 7g, Cholesterol: 0mg
Recipe by Queen of My Kitchen at