Farro Salad with Toasted Pecans, Feta, and Dried Cherries Recipe

- Photo: Iain Bagwell; Prop Styling: Kay E. Clarke; Food Styling Katelyn Hardwick
Photo: Iain Bagwell; Prop Styling: Kay E. Clarke; Food Styling Katelyn Hardwick

This sophisticated side dish is sure to stand out on your dinner table. Made from tender farro grain, this light side brings plenty of fresh fall flavors to your menu. Packed with sweet dried cherries, sharp chopped scallions, fresh parsley, tangy lemon juice, crunchy toasted pecans, and crumbly feta cheese, the farro salad recipe is completed by a drizzle of olive oil that unites the multiple flavors into one side dish you won’t be able to stop scooping. We know that just because a salad has feta cheese, does not mean it can replace a classic, creamy mac-and-cheese casserole; and just because a salad has toasted pecans, does not mean that it can replace a sweet potato casserole coated in brown sugar, glazed pecan crust. But this farro salad recipe’s light and fresh flavors a perfect compliment to your dinner’s hearty main dish. With ingredients that mirror those commonly found in Thanksgiving menus, it fits perfectly into any Thanksgiving lineup; but it brings enough flavor to stand alone, too. If you’re looking for a side dish that’s a little unexpected but a lot delicious, this farro recipe is for you. Plus, this farro salad requires only 15 minutes of cook-time – simply cook the farro until tender, and then add the fresh ingredients. And it’s great served chilled or at room temperature, meaning you can set it out at the potluck for hours without worry.

Active time: 15 minutes
Total time: 30 minutes
Yields: Serves 6 (serving size: 3/4 to 1 cup)


salted water

1 1/2 cups farro

1/2 cup toasted chopped pecans

1/2 cup dried cherries

1/3 cup chopped scallions

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons lemon juice

2 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup crumbled feta cheese

How to Make It

Bring a large pot of salted water to a boil over high. Add 1 1/2 cups uncooked farro, and cook, stirring occasionally, until tender, about 15 minutes. Drain well in a fine wire-mesh strainer, and rinse under cold water. Shake to remove excess water, and transfer farro to a medium bowl. Stir in 1/2 cup toasted chopped pecans, 1/2 cup dried cherries, 1/3 cup chopped scallions, 1/4 cup chopped fresh flat-leaf parsley, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each of kosher salt and black pepper. Fold in 1/2 cup crumbled feta cheese. Enjoy at room temperature or chilled.


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