Farro Salad With Dried Sweet Cherries And Other Good Stuff Recipes

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CHERRY FARRO SALAD WITH SWEET VINAIGRETTE



Cherry Farro Salad with Sweet Vinaigrette image

Here's a delicious salad using a whole grain that not only tastes good but is good for you! The flavors are refreshing and sweet while the crunchy nuts and farro give it wonderful texture!

Provided by Traci-in-Cali

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 2h

Yield 6

Number Of Ingredients 13

¼ cup extra-virgin olive oil
¼ cup pure maple syrup
¼ cup apple cider vinegar
2 teaspoons white sugar
½ teaspoon salt
¼ cup chopped walnuts
2 ½ cups chicken broth or vegetable broth
1 cup farro
½ teaspoon dried oregano
½ teaspoon dried basil
1 cup chopped tart green apple
¾ cup dried cherries
2 tablespoons chopped flat-leaf parsley

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.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 48.4 g, Cholesterol 2.1 mg, Fat 13.7 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 599.9 mg, Sugar 19.1 g

FARRO SALAD WITH CHERRIES



Farro Salad with Cherries image

Provided by Giada De Laurentiis

Time 40m

Yield 4

Number Of Ingredients 12

⅓ cup plus 2 tablespoons extra-virgin olive oil
1 small shallot (diced)
1 cup farro (rinsed)
2 sprigs oregano
1 teaspoon kosher salt (divided)
Juice of 1 large lemon
Juice of 1 orange
1 cup pitted and halved cherries
½ cup chopped (toasted walnuts)
½ English cucumber (peeled and chopped into ¼-inch pieces)
1 small bunch Tuscan kale (stemmed and finely shredded)
4 ounces goat cheese

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.

Nutrition Facts : ServingSize 4

FARRO SALAD WITH CITRUS VINAIGRETTE



Farro Salad with Citrus Vinaigrette image

Provided by Guy Fieri

Time 55m

Yield 8 servings

Number Of Ingredients 15

1 cup farro, lightly toasted
2 teaspoons salt, plus more for seasoning
2 1/2 cups water, or stock
1 tablespoon orange zest
2 tablespoons fresh orange juice, from about 1/4 orange
2 tablespoons minced shallot
2 teaspoons Dijon mustard
3 tablespoons white balsamic vinegar
1/3 cup extra-virgin olive oil
6 cups micro salad greens, washed and dried
1/2 cup Marcona almonds
1/3 cup prunes, chopped
1/3 cup dried cherries, chopped
1/4 cup1/4-inch diced red onions
1/2 cup 1/4-inch diced tart apple or firm pear

Steps:

  • In a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons salt, and water (or stock, if using). Bring to a simmer, cover and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking, you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
  • While the grains are simmering make the dressing. Whisk together the orange zest and juice, shallots, white balsamic vinegar, and olive oil. Add salt and pepper, to taste, and set aside.
  • Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl. In the same large bowl, combine the salad greens with the almonds, prunes, cherries, and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed. Plate the greens mixture on top of the faro and serve.

FARRO SALAD WITH DRIED SWEET CHERRIES AND OTHER GOOD STUFF



FARRO SALAD WITH DRIED SWEET CHERRIES AND OTHER GOOD STUFF image

Categories     Salad     Fruit     Side     High Fiber     Healthy     Vegan

Yield 8 people

Number Of Ingredients 15

4 cups water
1 1/2 cups farro
1 1/2 tsp salt (Mediterranian or Himlayan Sea Salt)
2 cups dill (thick stems removed)
2 large cloves garlic
1/2 cup olive oil
1/4 white wine vinegar
1/2 cup olive oil
1/4 cup toasted pine nuts
Salt and pepper to taste
1 cup peas (optional; my mother-in-law hates them
2-4 stalks of celery, coarsely chopped
1/4-1/2 cup toasted pine nuts or walnut
1/4-1/2 cup dried sweet cherries or dried cranberries
Salt and pepper to taste

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.

FARRO SALAD



Farro Salad image

This refreshingly sweet salad is a tasty culinary delight. Yes you can use barley in place of the farro. But try to get it. It is so chewy and yummy!

Provided by Rita1652

Categories     Grains

Time 40m

Yield 15 serving(s)

Number Of Ingredients 17

2 cups hot water
1 cup cracked farro, perlato rinsed and picked over
salt (to season)
4 tablespoons fig balsamic vinegar
2 tablespoons olive oil
salt and pepper
1/2 teaspoon dried Italian spices
1 teaspoon fresh basil, minced
1 garlic clove, minced
red pepper flakes, to taste
3/4 cup minced onion
1 cup minced cucumber, seeded and peeled
1 cup diced tomato
2 tablespoons sun-dried tomatoes packed in oil, minced
1 cup frozen peas
2 tablespoons pine nuts, toasted rough chopped
1 ounce shredded pecorino romano cheese

Steps:

  • In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
  • Meanwhile, in a large bowl stir together dressing ingredients.
  • Add the rest of the salad ingredients and toss.
  • When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
  • Tasty as is or chill and let flavors come together.
  • Season with additional herbs, salt and pepper if needed.
  • Garnish with fresh basil.

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