Farro Salad with Cherries, Walnuts and Pomegranate Vinaigrette

  • 2 cups cooked farro *see cooking instructions below
  • 1 cup toasted walnuts
  • 1 cup dried cherries
  • 1/4 cup fresh parsley, chopped
  • 2 Tbsp pomegranate molasses
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp red wine vinegar
  • 5 Tbsp olive oil
  • Kosher salt and fresh cracked black pepper

Too cook farro, place it in a pot or boiling water (just like pasta).  Cook until tender and the grains split in the middle, about 30 minutes.  Drain the farro in a strainer and transfer to a mixing bowl.  Toss it with a bit of olive oil to keep it from sticking together.  In another bowl, combine the pomegranate molasses, balsamic, red wine vinegar and olive oil.  Whisk to combine.  Combine the parsley, cherries and walnuts with the farro.  Spoon a few tablespoons of the vinaigrette over the farro and mix well.  You may not need all the dressing, depending on your taste.  Season with more vinaigrette, salt and pepper to taste.  Serve the farro with fresh greens tossed lightly in the remaining vinaigrette.

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