This Farro Salad with Apples, Almonds, and Mozzarella is packed with fresh fall flavors. It's a delicious make-ahead salad that you can pack for lunch or a potluck.
In a large bowl combine the cooked farro, almonds, dried cranberries, parsley, mozzarella, dill weed, salt and pepper. Drain the apples and add them to the bowl. Drizzle the olive oil and balsamic over the mixture and toss well.
* You can easily toast almonds by putting them in a medium skillet over medium heat for 2-3 minutes, making sure to shake the skillet often. The almonds are done when they are slightly browned and smell toasted.
Recipe adapted from Serious Eats