The best part of this flavor packed side is that it can be served cold as a grain salad, or warmed up in the style of a pilaf–it's whatever works best with your Turkey Day plan. Tart cranberries, creamy goat cheese and our Balsamic make this one a must try!

Makes 4 side servings

What you need

• 2 pounds cremini mushrooms, trimmed and quartered
• 1 cup Tessemae’s Balsamic Dressing
• 1 tablespoon chopped fresh rosemary
• Coarse salt and freshly ground pepper
• 1 cup farro, quinoa or wheat berries
• ½ cup toasted pecans
• ½ cup dried cranberries
• 1/3 cup chopped fresh parsley
• 4 ounces fresh Goat cheese, crumbled

What to do

1. Heat oven to 375. Line 2 large rimmed baking sheets with foil. Toss mushrooms with ½ cup Balsamic, rosemary, and season with salt and pepper. Divide between baking sheets. Roast until dark brow and tender, about 30 minutes.  
2. Meanwhile, cook the farro. Bring a large pot of salted water to boil. Add farro to the salted water and simmer until just tender, about 20 minutes. Drain, then set aside.
3. Toss the mushrooms, farro, pecans, cranberries, and parsley to combine. (At this point you can let cool and store in an airtight container, refrigerated, for up to 2 days.)
4. Before serving, toss farro with remaining ½ cup Balsamic. Sprinkle with goat cheese. This dish is great served cold, room temp or even warmed. Up to your personal preference.