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Farro and Wheat Berry Salad with Broccoli Cauliflower and Herb Sherry Vinaigrette



1 head Yellow Cauliflower, blanched florets
1 head White Cauliflower, blanched florets
1 head Broccoli, blanched florets
1 Cup Wheat Berry, cooked
1 Cup Farro, cooked
1 Tbsp. Garlic, chopped
2 Eggs, hardboiled & chopped
½ Cup Wilson Farm Sherry Vinaigrette
½ Cup Dried cranberries, chopped
½ Cup Parsley, chopped
4 Tbsp. Wilson Farm Olive Oil
salt and pepper to taste


In a hot pan pour in olive oil and add the garlic. Sweat garlic for one minute. Add farro, wheat berry and cranberries and sauté for 2 minutes. Add cauliflower & broccoli. Sauté for an additional 2-3 minutes or until vegetables are hot.

Dress in a plate. Sprinkle with dressing. Top with chopped parsley and chopped eggs.

Can be served with smoked fish as an appetizer or as a full meal with grilled filet or pan-seared fish filet.