Roasted Cherry Balsamic Farro Salad (Printable Version)
Hearty farro tossed with roasted cherries, peppery arugula, toasted walnuts, and tangy balsamic dressing.
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Roasted Cherries
04 - 2 cups fresh cherries, pitted and halved
05 - 1 tablespoon olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon honey
08 - Pinch of black pepper
→ Salad Add-ins
09 - 1/3 cup crumbled feta cheese
10 - 1/4 cup toasted walnuts, roughly chopped
11 - 2 cups baby arugula
12 - 1/4 cup thinly sliced red onion
→ Dressing
13 - 2 tablespoons olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1 teaspoon Dijon mustard
16 - 1/2 teaspoon honey
17 - 1/4 teaspoon sea salt
18 - Freshly ground black pepper, to taste
# How To Make:
01 - Preheat the oven to 400°F.
02 - In a medium saucepan, combine farro, water, and salt. Bring to a boil, reduce heat, and simmer uncovered for about 25–30 minutes, or until farro is tender. Drain any excess water and let cool to room temperature.
03 - While the farro cooks, toss the cherries with olive oil, balsamic vinegar, honey, and black pepper on a parchment-lined baking sheet. Roast for 15–18 minutes, until cherries are softened and slightly caramelized. Set aside to cool.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, sea salt, and pepper until emulsified.
05 - In a large bowl, combine cooked farro, roasted cherries (and their juices), arugula, red onion, walnuts, and half the feta. Drizzle with the dressing and toss gently to combine.
06 - Top salad with remaining feta before serving. Excellent served slightly warm or at room temperature.
# Expert Advice:
01 -
- The roasted cherries become these jammy little jewels that burst with sweet-tart flavor in every bite
- Farro gives this salad such a satisfying chew that it actually fills you up unlike so many disappointing grain bowls
02 -
- Cooling the farro before mixing prevents the arugula from wilting into a sad soggy mess
- Do not skip roasting the cherries because the concentrated flavor transforms this from good to incredible
03 -
- Toast your walnuts in the same oven right after you pull out the cherries while the oven is still hot
- Pit the cherries with a paper clip or chopstick if you do not have a cherry pitter it works surprisingly well