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Cherry-Almond Farro Salad

May/June 2014

Your rating: None Average: 4.4 (13 votes)

Tossed with a minty vinaigrette, this healthy farro and cherry salad recipe can be served as a light lunch or as a side dish along with grilled chicken, duck or pork. Look for farro—a high-fiber whole grain that is an ancestor of modern wheat—with other whole grains in well-stocked supermarkets and natural-foods stores.


Cherry-Almond Farro Salad Recipe

Makes: 6 servings

Serving Size: About 3/4 cup

Active Time:

Total Time:

Ingredients

  • 1 cup farro, rinsed
  • 2 cups water
  • 1/2 teaspoon salt, divided
  • 1/4 cup white balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground pepper
  • 2 cups sweet cherries, pitted and halved
  • 1/2 cup diced ricotta salata or feta cheese
  • 1/4 cup slivered almonds, toasted
  • 3 tablespoons finely diced red onion
  • 2 tablespoons chopped fresh mint

Preparation

  1. Combine farro, water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the farro is tender, 20 to 30 minutes. Drain any remaining liquid and fluff with a fork. Spread the farro out on a large rimmed baking sheet to cool for 10 minutes.
  2. Meanwhile, whisk vinegar, oil, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add cherries, ricotta salata (or feta), almonds, onion, mint and the farro. Gently stir to combine.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition

Per serving: 277 calories; 13 g fat (3 g sat, 7 g mono); 11 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 10 g total sugars; 7 g protein; 4 g fiber; 339 mg sodium; 183 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 medium-fat meat, 2 fat



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Recipe Categories

Health & Diet Considerations
Low cholesterol
Low sodium
High fiber
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Publication
May/June 2014

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