Farro Salad With Dried Sweet Cherries And Other Good Stuff Recipes

CHERRY FARRO SALAD WITH SWEET VINAIGRETTE

Steps:

• Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.
• Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
• Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.
• Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.

FARRO SALAD WITH CHERRIES

Steps:

• Heat a medium saucepan over medium-high heat. Add 2 tablespoons of the olive oil and the shallots and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes.
• Reduce the heat to medium and add to the pan 2 cups of water, the oregano, and ½ teaspoon of the salt. Bring to a simmer and cook for about 25 minutes, stirring occasionally until the farro is cooked through and tender. Remove the oregano sprigs, drain, and set aside.
• In a large bowl, whisk together the lemon juice, orange juice, remaining ⅓ cup olive oil and ½ teaspoon salt. Add the warm, cooked farro and toss to coat. Add the cherries, toasted walnuts, cucumber, and kale. Mix well to combine. Crumble in the goat cheese and toss gently to just mix through.

EASY SUMMER FARRO SALAD

Steps:

• In a large mixing bowl combine the farro, cranberries, onion, carrots, cucumber, bell pepper, green onion and parsley and toss. In a mason jar or salad dressing container combine the olive oil, lemon juice, garlic, paprika, cumin, turmeric, garlic, salt and pepper and whisk or shake to combine. Pour the dressing over the salad and toss again. Serve immediately or put it in an airtight container and store in the refrigerator.

FARRO SALAD WITH APPLES AND ARUGULA

Steps:

• Add water or broth, farro, bay leaf, and a big pinch of salt to a medium saucepan. Bring to a boil, and then reduce to a simmer. Cook, partially covered, until farro is tender, 30 to 40 minutes. Drain the farro.
• In a large salad bowl, whisk together the lemon juice, mustard, and honey or maple syrup until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy. Season to taste with salt and fresh ground black pepper.
• Add the sliced apples, cooked and drained farro, arugula, herbs, nuts, and the raisins. Toss well. Crumble goat cheese on top, and then serve.

FARRO SALAD WITH DRIED SWEET CHERRIES AND OTHER GOOD STUFF

Steps:

• Add ferro to water and bring to a boil. Add salt and stir. Reduce heat and simmer for 20 minutes, covered. Drain water and let farro cool in a bowl. In a food processer, add dill, garlic (coarsely chopped) olive oil, vinegar, and 1/4 cup roasted pine nuts. Process till garlic and pine nuts are finely chopped. Season to taste. Toss farro and dressing until farro is well coated. Add peas, celery, nuts and dried fruit and toss till mixed. Season to taste.