Goat Cheese, Spinach and Pecan Farro Salad 4

A Flavorful and Festive Side Dish


1 cup of farro (preferably 
 Arizona Hayden Flour Mills)

+ 1 ounce of herbed goat 
 cheese, crumbled

+ ¼ cup of dried cranberries, 
 coarsely chopped

+ ¼ cup of pecans, 
 coarsely chopped

+ 1 cup of packed baby spinach 
 leaves, thinly sliced

+ 2 bay leaves

+ 2 sprigs of fresh thyme 

+ Salt and pepper

Dressing Directions


  1. Combine Queen Creek Olive Mill’s cranberry white balsamic reduction with extra-virgin olive oil, broth, fresh herbs and minced shallots. Toss with salad. 

Christina Barrueta is a Valley-based food, beverage and travel writer. She was inducted into the Arizona Culinary Hall of Fame in 2016 as Food Writer of The Year. Follow her foodie adventures at WriteOnRubee.com