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Farro, Cherry, and Walnut Salad

Photo: Jennifer Causey; Styling: Ginny Branch
Total time 25 mins
Yield Serves 8 (serving size: 2/3 cup)
Farro is a quick-cooking grain with a mild flavor, perfect for a summer salad. Add juicy cherries, crunchy celery, and a mustardy dressing for the perfect accompaniment to grilled meat, poultry, or fish. If you can't find farro, you can substitute wheat berries, barley, or quinoa.

Ingredients

  • 5 cups water
  • 1 1/2 cups uncooked farro
  • 1/2 teaspoon salt, divided
  • 3/4 pound sweet cherries, pitted and halved (about 2 cups)
  • 2/3 cup diced celery
  • 1/2 cup coarsely chopped walnuts, toasted
  • 1/4 cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 256
  • fat 10.6 g
  • satfat 1.2 g
  • monofat 4.4 g
  • polyfat 3.9 g
  • protein 7 g
  • carbohydrate 37 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 201 mg
  • calcium 34 mg

How to Make It

  1. Bring 5 cups water to a boil in a large saucepan. Add farro and 1/4 teaspoon salt to boiling water; cook 15 minutes or until al dente. Drain; cool at room temperature 15 minutes. Combine farro, cherries, celery, walnuts, and parsley in a large bowl.

  2. 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.