Farro, Cherry and Walnut Salad Recipe

"This is a very versatile salad. If you can't find farro, substitute wheat berries, quinoa or barley. I like to substitute pine nuts for the walnuts because I just don't care for them. Pecans are also a good choice. When cherries aren't in season, cranberries make a nice substitute."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (232.4 g)
Calories 109.8
Total Fat - 6 g
Saturated Fat - 0.7 g
Cholesterol - 0.3 mg
Sodium - 269.2 mg
Total Carbohydrate - 11.7 g
Dietary Fiber - 1.6 g
Sugars - 8 g
Protein - 4.2 g
Calcium - 31.1 mg
Iron - 1 mg
Vitamin C - 22.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Bring 5 cups water to a boil in a large saucepan.

Step 2

Add farro and 1/4 teaspoon salt to boiling water; cook 15 minutes or until al dente. Drain; cool at room temperature 15 minutes.

Step 3

Combine farro, cherries, celery, walnuts, and parsley in a large bowl.

Step 4

Combine lemon juice, mustard, honey, pepper, and remaining 1/4 teaspoon salt, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Pour dressing over farro mixture; toss to coat.