Watercress Farro Salad with Tart Cherries
Prep time
Cook time
Total time
I love this making this salad for a light spring dinner. Use quinoa in place of farro to make it gluten-free, and if you can't find watercress, arugula would be good in its stead.
Author: Jeanine Donofrio
Recipe type: Salad
Serves: 2-3 as a meal, 4 as a side
Ingredients
- 1 cup uncooked farro
- 2 cups watercress
- ¾ cup chopped carrots
- ⅓ cup ricotta salada or feta cheese, crumbled
- ⅓ cup dried tart cherries
- 1 cup basil leaves, torn
- ½ cup mint leaves
- ¼ cup sliced almonds
dressing:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- big squeeze of lemon (about 1T)
- 1 garlic clove, minced
- ¼ teaspoon maple syrup
- Sea salt and freshly ground pepper
Instructions
- In a pot of salted boiling water, cook farro for about 35 minutes or until tender. Drain and set aside to cool.
- Make the dressing: In a small bowl whisk together olive oil, white wine vinegar, lemon, garlic, maple syrup, salt, and pepper.
- Assemble the salad: Toss cooked farro with watercress, carrots, cheese, dried tart cherries, basil, mint, and sliced almonds. Drizzle the dressing over the salad and toss again. Taste and adjust seasonings. Let salad sit at room temp for 15 minutes, then serve. Store leftovers in an airtight container in the fridge. This makes a great lunch the next day.
Recipe by Love and Lemons at https://dailycove.info/watercress-farro-salad-tart-cherries/%3C/div%3E%3Cdiv
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