Farro, Cherry and Walnut Salad
"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."
Ingredients
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.
Step 5
Garnish with crumbled feta or goat cheese.
Tips
No special items needed.