Cherry Farro Salad with Sweet Vinaigrette


  • Vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup pure maple syrup
  • 1/4 cup apple cider vinegar
  • 2 teaspoons white sugar
  • 1/2 teaspoon salt
  • Salad:
  • 1/4 cup chopped walnuts
  • 2 1/2 cups chicken broth or vegetable broth
  • 1 cup farro
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup chopped tart green apple
  • 3/4 cup dried cherries
  • 2 tablespoons chopped flat-leaf parsley


Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.

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Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.

Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.

Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.