Farro is one of my favorite whole grains to cook. It is a hearty, chewy grain that goes well with many different flavors. It can take close to an hour to cook, so I usually prepare a larger amount and use it throughout the week. You can also find quick-cooking farro in some grocery stores to speed the process along.
First up, cook the farro according to the package directions. I like to check the farro sooner than the given time, since I prefer it to remain somewhat firm and not mushy. Drain any excess water, let the farro sit for a few minutes, and fluff it with a fork to ensure that it does not get soggy.
Next up, pit and chop your cherries. I don't have a cherry pitter, so I just halved them and took out the pits manually. You need less than 20 cherries for the recipe, so it isn't a big deal if you don't have the special gadget. You can supposedly also use a chopstick or a straw!
I whisked together a quick, 3 ingredient dressing for the salad. Combine the almond oil, lime juice, and honey in a small bowl and whisk until combined.
Add the dressing to the farro mixture, and stir until evenly coated. Next, add in the arugula and mix gently until combined. I like to mix in the dressing before adding the arugula to avoid bruising the lettuce too much.
Now you are done! Plate into serving bowls and enjoy!
Cherry and Almond Farro Salad
1.5 cups cooked farro
3/4 cup chopped bing cherries (~18 cherries)
1/4 cup almonds, chopped and roasted
4 cups baby arugula
salt and pepper, to taste
1 tbsp lime juice
2 tbsp almond oil
1/2 tsp honey
- Combine the cooked farro, chopped cherries, and almonds together in a large bowl. Salt and pepper to taste.
- In a small bowl, whisk together the lime juice, almond oil, and honey to make the dressing.
- Add the dressing to the farro mixture and mix well.
- Add the arugula to the salad, and gently toss until the ingredients are all combined.