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Farro Cherry and Walnut Salad

A hearty and tasty salad.

Photo of Farro Cherry and Walnut Salad


5 cups water
1-1/2 cups farro, uncooked
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.
  4. Add cherries, walnuts and arugula to farro. Drizzle with vinaigrette and toss gently to coat.
  5. Garnish with crumbled goat cheese.
Fruit pairings tout 2018
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