Roasted Cherry Orange Farro Salad

The first time I made this salad, my kitchen smelled like caramelized cherries and citrus for days afterward. I had picked up too many cherries at the farmers market and decided to roast them on a whim. Now it is the salad I make when I want something that feels like sunshine on a plate.

Last summer I served this at a backyard dinner party and my friend who claims to hate salads went back for seconds. There is something about the combination of warm roasted fruit, cool crisp greens, and salty feta that just works together.

Ingredients

• 1 cup uncooked farro: This ancient grain has a nutty flavor and chewy texture that stands up perfectly to the sweet roasted fruit
• 2 cups water: Use filtered water if possible since the grain absorbs every bit of flavor
• 1/2 teaspoon kosher salt: Seasons the farro from the inside out as it cooks
• 1 cup fresh cherries pitted and halved: Roasting intensifies their natural sweetness and creates those beautiful caramelized edges
• 1 large orange peeled and segmented: Reserve both the zest and juice for the dressing to get every bit of citrus flavor
• 1/2 cup pomegranate seeds: These add little pops of tart sweetness and incredible color contrast
• 2 cups arugula or baby spinach: Arugula adds a peppery bite while spinach keeps it mild
• 1/2 small red onion thinly sliced: Soak slices in cold water for 10 minutes to tame the sharpness
• 1/3 cup toasted sliced almonds or pistachios: Toasting brings out their natural oils and deepens the nutty flavor
• 1/3 cup crumbled feta cheese: The salty creaminess balances all the sweet and bright flavors
• 2 tablespoons extra-virgin olive oil: Use your best quality oil here since the flavor really shines
• 1 tablespoon white wine vinegar: Adds just the right amount of brightness without overpowering
• 1 tablespoon fresh orange juice: Use the juice from the orange you segmented
• 1 teaspoon orange zest: This packs the most concentrated orange flavor of all
• 1 teaspoon honey or maple syrup: Helps emulsify the dressing and complements the roasted cherries
• 1 teaspoon Dijon mustard: The secret ingredient that keeps the dressing perfectly creamy
• Salt and freshly ground black pepper: Taste as you go since the feta adds saltiness too

Instructions

Get your oven warm:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup

Roast those cherries:

Spread the cherry halves on your prepared sheet and roast for 12 to 15 minutes until tender and slightly caramelized

Cook the farro:

Rinse under cold water then simmer with water and salt for 25 to 30 minutes until tender but still pleasantly chewy

Make the magic dressing:

Whisk together olive oil vinegar orange juice zest honey mustard salt and pepper until emulsified

Bring it all together:

Toss cooled farro roasted cherries orange segments arugula onion and pomegranate seeds in a large bowl

Dress and finish:

Drizzle with dressing toss gently and top with toasted nuts and crumbled feta right before serving

Save

This salad has become my go-to for potlucks because it travels beautifully and actually tastes better after the flavors have had time to mingle. Something magical happens when the roasted cherries release their juices into the farro.

Make It Your Own

Swap farro for quinoa or barley depending on what you have in your pantry or your dietary needs. Each grain brings its own texture and personality to the salad.

Perfect Pairings

A chilled Sauvignon Blanc cuts through the richness of the farro while complementing the sweet roasted fruit. For something non alcoholic try sparkling water with a twist of orange.

Prep Ahead Success

You can roast the cherries cook the farro and whisk the dressing up to two days in advance. Keep everything separate in the fridge and toss right before serving.

• Add grilled chicken or chickpeas if you want to make it a complete meal
• The dressing keeps for a week in the fridge so make double
• Toast extra nuts and store them for future salads

Save

Every time I serve this someone asks for the recipe which is always the best compliment. Hope it brings some brightness to your table too.

Recipe Questions & Answers

→ Can I make this ahead of time?

Absolutely! The farro can be cooked up to 2 days in advance and stored in the refrigerator. Roast the cherries ahead as well. Toss everything together with the dressing just before serving to maintain the fresh textures and prevent the greens from wilting.

→ What grain alternatives work well?

Quinoa, barley, wheat berries, or even brown rice make excellent substitutes for farro. Adjust cooking times accordingly—quinoa typically needs 15 minutes while barley may require 45-50 minutes to become tender.

→ How do I roast the cherries properly?

Spread pitted and halved cherries in a single layer on a parchment-lined baking sheet. Roast at 400°F for 12-15 minutes until they're tender and slightly caramelized at the edges. Let them cool completely before adding to your salad to prevent wilting the greens.

→ Can I add protein to make it more filling?

Certainly! Grilled chicken breast, chickpeas, white beans, or even pan-seared shrimp complement these flavors beautifully. For a plant-based protein boost, try adding quinoa alongside the farro or incorporating toasted walnuts.

→ What other fruits can I use?

Fresh strawberries, blueberries, or diced peaches work wonderfully in season. Dried cranberries or tart cherries offer a convenient alternative when fresh stone fruits aren't available. Adjust sweetness in the dressing accordingly.

→ How long does this keep in the refrigerator?

Store components separately—the dressed farro lasts 3-4 days, while roasted cherries keep 4-5 days. For best results, add fresh greens, nuts, and cheese just before serving. The citrus dressing stays fresh in the fridge for up to a week.