Farro Cherry and Walnut Salad

(2017 Pairings) A hearty and tasty salad.

Photo of Farro Cherry and Walnut Salad


5 cups water
1-1/2 cups farro uncooked
3/4 teaspoon salt
2 cups frozen DOLE Dark Sweet Cherries partially thawed
2 tablespoons fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 cup coarsely chopped walnuts toasted
1/2 cup baby arugula
1/2 cup crumbled goat cheese


  1. Bring water to boil. Add farro and 1/2 teaspoon salt to water and cook 15 minutes. Drain and allow to cool for 15 minutes.
  2. Drain and slice cherries in half.
  3. Whisk together lemon juice, mustard, honey, remaining salt, pepper, and olive oil in a bowl to make vinaigrette.
  4. Add cherries, walnuts and arugula to farro. Drizzle with vinaigrette and toss gently to coat.
  5. Garnish with crumbled goat cheese.
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