Roasted Cherry Orange Farro Salad

The farmers market had a basket of dark cherries so ripe they were practically bursting, and I grabbed two handfuls without any plan beyond eating them on the drive home. Then I spotted a bag of farro tucked in the pantry next to a forgotten orange, and suddenly dinner started writing itself. That salad ended up being the only thing I wanted to eat for an entire week straight.

I brought a massive bowl of this to a backyard potluck last July, setting it down between a pile of burgers and a tub of store bought potato salad. Within twenty minutes the bowl was scraped clean and three people asked for the recipe. My neighbor Linda texted me the next morning asking if I could teach her how to segment an orange, which made me laugh because she has been cooking longer than I have been alive.

Ingredients

• 1 cup farro, rinsed: Rinsing removes the dusty starch that can make farro gummy instead of wonderfully chewy.
• 2 cups water and 1/2 teaspoon salt: Simple cooking liquid that lets the nutty flavor of the grain shine through.
• 1 cup fresh cherries, pitted and halved: Roasting transforms their sweetness into something deeper and almost jammy.
• 1 large orange, segmented and cut into bite sized pieces: Fresh segments burst with juice and balance the richness of the dressing.
• 1 teaspoon olive oil for roasting cherries: Just enough to help them caramelize without making them greasy.
• Zest of 1 orange: This is where the brightest citrus perfume lives, so do not skip it.
• 2 cups arugula or baby spinach: Arugula adds a peppery bite, while spinach keeps things mellow and gentle.
• 1/4 cup red onion, finely sliced: Thin slices give a sharp crunch without overpowering every other flavor.
• 1/4 cup feta cheese, crumbled (optional): Salty, creamy crumbles that tie everything together beautifully.
• 1/4 cup toasted walnuts or pecans, chopped: Toasting is nonnegotiable because raw nuts taste flat and sleepy by comparison.
• 3 tablespoons extra virgin olive oil: The base of a dressing that should taste like sunshine in a jar.
• 2 tablespoons fresh orange juice: Use the juice from the orange you zested for zero waste and maximum flavor.
• 1 tablespoon white wine vinegar or champagne vinegar: A gentle acid that brightens without stealing the spotlight.
• 1 teaspoon honey or maple syrup: Just enough sweetness to round out the vinegar's sharp edge.
• 1/2 teaspoon Dijon mustard: Acts as the emulsifier that keeps your dressing from separating.
• Salt and freshly ground black pepper: Season gradually and taste as you go because over salted salad cannot be fixed.

Instructions

Roast the cherries:

Preheat your oven to 400 degrees F and toss the halved, pitted cherries with a teaspoon of olive oil on a parchment lined baking sheet. Roast them for 12 to 15 minutes until they soften and their edges caramelize into something gorgeous, then set them aside to cool.

Cook the farro:

Combine the rinsed farro, water, and salt in a saucepan, bring it to a boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes. You want the grains tender but still retaining a pleasant chew, so drain any excess water and let it cool slightly.

Whisk the dressing:

In a small bowl or a lidded jar, combine the olive oil, orange juice, vinegar, honey, Dijon mustard, salt, and pepper. Shake or whisk vigorously until the mixture emulsifies into a smooth, cohesive dressing that coats the back of a spoon.

Assemble the salad:

In a large mixing bowl, combine the cooked farro, roasted cherries, orange segments, arugula, red onion, orange zest, and toasted nuts. Drizzle the dressing over everything and toss gently so the greens do not wilt and the cherries stay intact.

Finish and serve:

Transfer to a serving platter or individual bowls and scatter the crumbled feta on top. Serve immediately, or tuck it into the fridge for up to two hours so the flavors can mingle and deepen.

Save

One evening I ate a bowl of this sitting on the back porch steps while the fireflies started their nightly show, and it struck me that some meals do not need a table or candles or ceremony. Just a lap, a fork, and the right combination of sweet and savory.

Swaps and Substitutions

Quinoa works beautifully if you need a gluten free option, though it loses some of that satisfying chew that makes farro so special. Barley is a closer textural match but takes longer to cook, so plan accordingly and salt the water generously. For a protein boost, toss in a handful of roasted chickpeas or sliced grilled chicken and it easily becomes a full meal rather than a side.

Make Ahead and Storage

Cook the farro and roast the cherries up to two days in advance and store them separately in the fridge. Keep the dressing in its own jar and the greens in a separate container, then toss everything together right before serving so nothing gets soggy. The assembled salad holds reasonably well for about two hours, but after that the arugula starts to weep and the magic fades.

What to Serve Alongside

This salad loves company, especially anything grilled or smoky that can play against its bright sweetness. A simple piece of salmon or a plate of charred lamb chops turns it into a dinner worth repeating. It also pairs wonderfully with a chilled glass of Sauvignon Blanc on a warm evening.

• Grilled shrimp skewers make it feel like a coastal summer dinner without much extra effort.
• A loaf of crusty sourdough on the side is all you need for soaking up the leftover dressing at the bottom of the bowl.
• Remember that this salad is best shared, so double it if you are feeding more than four people.

Save

Keep this recipe close because once cherry season arrives, you will find yourself reaching for it again and again. It is the kind of dish that makes summer taste exactly like it should.

Recipe Questions & Answers

→ How do I cook farro for the best texture?

Simmer farro in salted water for 20–25 minutes until tender but still chewy. Drain any excess water and let it cool slightly so it holds texture when tossed with other ingredients.

→ Can I substitute the cherries if they’re out of season?

Yes. Try halved grapes, roasted plums, or dried cherries rehydrated briefly in warm water. Aim for a balance of sweet-tart fruit to contrast the nutty farro and citrus dressing.

→ What’s the best way to roast the cherries?

Toss pitted cherries with a teaspoon of olive oil, spread on a parchment-lined sheet, and roast at 400°F for 12–15 minutes until softened and slightly caramelized—watch closely to avoid burning.

→ How can I make this dairy-free or vegan?

Omit the feta or use a plant-based cheese. Use maple syrup instead of honey in the dressing to keep the sweet component vegan-friendly.

→ Will the salad hold up for make-ahead serving?

Yes. Assemble without dressing and store refrigerated up to 24 hours. Dress shortly before serving, or dress and refrigerate up to 2 hours to allow flavors to meld without sogginess.

→ What proteins pair well if I want a heartier dish?

Grilled chicken, seared salmon, or chickpeas make great additions. Add protein warm or chilled depending on whether you plan to serve the grain salad at room temperature or cold.