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Autumn Harvest Farro Salad


  • 2 cups farro (cooked)
  • 1 apple (diced)
  • 1/2 cup white beans
  • 1 cup raw carrots (chopped)
  • 1/3 cup walnuts (chopped)
  • 1 orange (sliced and diced into 1/2 inch pieces)
  • For the dressing:
  • 4 tablespoons balsamic vinegar
  • 2 teaspoons agave nectar


  1. In a large bowl, combine all the salad ingredients, tossing together thoroughly. Taste and add salt and pepper as needed. Pour dressing ingredients over the salad and toss again, coating all everything with the dressing. Serve cold and refrigerate leftovers for up to a week.