loveandlemons5.0
Watercress Farro Salad with Tart Cherries
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.
👥 3 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
In a pot of salted boiling water, cook farro for about ⏱️ 35 minutes or until tender. Drain and set aside to cool.
2
Make the dressing: In a small bowl whisk together olive oil, white wine vinegar, lemon, garlic, maple syrup, salt, and pepper.
olive oil2 tablespoonswhite wine vinegar1 tablespoon
3
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.
watercress2 cups
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