farro, cherry, and walnut salad
Farro is a quick-cooking grain with a mild flavor. This summer salad is great with grilled meat, poultry, or fish. If you can't find farro, you can substitute wheat berries or quinoa. When fresh cherries are out of season, try this with dried sweetened cranberries.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 1/2 cups water
- 3/4 cup farro, uncooked
- 1/4 teaspoon salt, divided
- 1/2 pound cherries (sweet cherries, pitted and halved-about 1 cup)
- 1/3 cup diced celery
- 1/4 cup walnuts, toasted and chopped
- 1/8 cup flat-leaf parsley leaves, packed
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon whole-grain mustard
- 1/2 tablespoon honey
- 1/8 teaspoon ground black pepper
- 1 1/2 tablespoons olive oil
How To Make farro, cherry, and walnut salad
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Step 1Bring water to a boil in a medium saucepan.
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Step 2Add farro and 1/8 teaspoon salt to boiling water; cook 20-25 minutes or until al dente. Drain; cool at room temperature 15 minutes.
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Step 3Combine farro, cherries, celery, walnuts, and parsley in a large bowl.
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Step 4Combine lemon juice, mustard, honey, pepper, and remaining 1/8 teaspoon salt, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
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Step 5Pour dressing over farro mixture; toss to coat.
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Step 6Serve at room temperature or chill in refrigerator until ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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