Farro Salad with Asparagus and Tomatoes

Ingredients:
1.5 cups farro

1 pound fresh asparagus, trimmed

1 cup cherry tomatoes

¾ cup chopped walnuts

Dried cranberries (~1/4 cup)

Goat cheese (~1/4 cup)

¼ cup balsamic vinaigrette, or to taste (I make mine)

Directions:
1. In Instant Pot, add 3 cups water to 1.5 cup Farro. Cook 10 min high, then 10 min natural release.

2. Preheat oven to 400F. Toast walnut pieces until lightly brown, about 5 minutes, then set aside. Trim asparagus into 2-inch pieces. On a sheet pan, add asparagus and cherry tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Cook until tomatoes start to blister and asparagus is tender, about 15 minutes.

3. Take farro out of Instant Pot using slotted spoon (there will be excess liquid that you don't want) and transfer to plate. Sprinkle lightly with salt, and drizzle 1/2 of balsamic mixture on top. Lightly mix.

4. Add asparagus, tomatoes, walnuts on top of farro mix, then sprinkle with goat cheese and dried cranberries.