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    Home » Salad Recipes

    Farro Cherry Walnut Salad

    Published: Jul 2, 2014 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    This month the Cooking Light Virtual Supper Club is having a picnic!
    Farro Cherry Walnut Salad
    I love how summer gives us the freshest food available.  I love the farmers markets especially where I can get local produce!  So, when I saw that I was to bring a salad, I knew immediately I wanted to bring this Farro Cherry Walnut Salad that I saw in my June 2014 issue of Cooking Light.  I love the colors, the fresh flavors, and citrus dressing with the whole grain mustard (I used Maille Whole Grain - love it!), just perfect for a summer picnic!
    Farro Cherry Walnut Salad
    For the recipe I made, I did make a few adjustments to the orginal recipe.  I love lime and cherry, so I subbed lime juice for the lemon juice and for a sweetener I used agave instead of honey.  For me, that was the ultimate dressing for this salad!  I hope you will try it.
    Follow the links to the other Virtual Supper Club Members blogs to find out what they brought to our Virtual Beach Blanket Picnic!
    Susan, of The Spiced Garden brought the main course of Ginger Fried Chicken

    Sarah, All our Fingers in the Pie brought our appetizer of Bruschetta with Peach Salsa Melted Brie

    Shelby, that be me, Grumpy's Honeybunch brought the salad of Farro, Cherry & Walnut
    Jerry, A Life Lived brought Zucchini Ribons with Lemon and Pecorino

    Sandi, of Whistlestop Cafe brought dessert of Lemon Polenta Cake with Summer Berries 

    Val, More than Burnt Toast brought our beverage of Cherry Peach Sangria

    Farro Cherry Walnut Salad
    Author: Grumpy's Honeybunch
    Prep time: 25 mins
    Total time: 25 mins
    Ingredients
    • 1-½ cups uncooked farro, cooked according to package directions and cooled
    • ¾ pound sweet cherries, pitted and halved
    • ½ cup diced celery
    • ½ cup coarsely chopped toasted walnuts
    • ¼ cup flat-leaf parsley leaves, chopped
    • 2 tablespoons lime juice
    • 1 tablespoon whole-grain Dijon mustard
    • 1 tablespoon agave
    • ¼ teaspoon fresh ground black pepper
    • ¼ teaspoon salt
    • 3 tablespoons extra virgin olive oil.
    Instructions
    1. Cook Farro according to package. Drain and cool.
    2. Combine Farro, Cherries, Walnuts, Celery, and parsley in a large bowl.
    3. In a 1 cup glass measuring cup, combine, lime juice, mustard, agave, pepper, olive oil, and salt. Toss with farro/cherry mixture.
    4. Refrigerate until serving
    5. serving = ⅔ cup
    3.5.3208

    More Salad Recipes

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Pam

      July 08, 2014 at 8:30 pm

      The colors in that salad are beautiful and cherries this year are fantastic.

      Reply
    2. Dan from Platter Talk

      July 03, 2014 at 4:26 pm

      Looks and sounds absolutely delicious! Thank you for sharing this one!

      Reply
    3. KC the Kitchen Chopper

      July 03, 2014 at 2:25 pm

      Shelby, thanks so much for the fb comment. That is so sweet. I love this "chopped" combo. I do love farro, but have never used cherries. I must do that. Thanks for this yumminess!

      Reply
    4. Renee Paj

      July 03, 2014 at 1:57 pm

      I happen to love farro. Love the little bit of bite you get with it. Great combination of flavors in this salad, Shelby!

      Reply
    5. Mary Ellen

      July 03, 2014 at 4:20 am

      This is a gorgeous salad Shelby! I don't think I have ever cooked farro. I will have to look for it now.

      Reply
    6. JDeQ

      July 02, 2014 at 2:44 pm

      Farro is one of my favourite grains. Now that the local cherries have arrived at the market I shall have to try this soon.

      Reply
    7. Sarah

      July 02, 2014 at 1:30 pm

      Interesting salad full of summer flavours. I love farro! Must buy some to make this salad.

      Reply
    8. Susan Lindquist

      July 02, 2014 at 1:27 pm

      Wow! What colours! Love it, Sheby! What an incredible addition to the picnic plate! Thank you for really working this theme!

      Reply
    9. bellini

      July 02, 2014 at 11:05 am

      It does sound like a delicious seasonal salad Shelby. Thanks for bringing it to the table.

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    74 shares