- 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
- 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.