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Farro Salad with Toasted Pecans, Feta, and Dried Cherries

Photo: Iain Bagwell; Styling: Kay E. Clarke

Active time 15 mins
Total time 30 mins

Serves 6 (serving size: 3/4 to 1 cup)


  • 1 1/2 cups uncooked farro
  • 1/2 cup toasted chopped pecans
  • 1/2 cup dried cherries
  • 1/3 cup chopped scallions
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled feta cheese

How to Make It

  1. Bring a large pot of salted water to a boil over high. Add farro, and cook, stirring occasionally, until tender, about 15 minutes. Drain well in a fine wire-mesh strainer, and rinse under cold water. Shake to remove excess water, and transfer farro to a medium bowl. Stir in pecans, dried cherries, scallions, parsley, lemon juice, olive oil, salt, and pepper. Fold in feta cheese. Enjoy at room temperature or chilled.