This recipe from Cooking Light is actually supposed to be a side dish. But I thought this Farro Berry and Walnut Salad would make a great summer lunch! I have been looking for something that can be made the night beforehand and transports easily so this salad seemed perfect. I added in some blueberries because my boyfriend is allergic to cherries and I wanted him to still be able to enjoy a fruit within the salad (he’s fine with cherries being in something, he just has to pick them out).
Ingredients:
- 5 cups water
- 1 1/2 cups uncooked farro
- 1/2 teaspoon salt, divided
- 3/4 pound sweet cherries, pitted and halved (about 2 cups)
- 1/3 cup blueberries
- 2/3 cup diced celery
- 1/2 cup coarsely chopped walnuts, toasted
- 1/4 cup packed fresh flat-leaf parsley leaves
- the juice of one lemon (about 2-3 tablespoons)
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon honey (or agave nectar)
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil