Farro, Dried Cherry & Toasted Pecan Salad w/Feta

Never heard of farro?  Well, it’s a type of ancient wheat grain, and you might be surprised to know that it’s been around for thousands of years! Because of its high fiber content, it’s gaining popularity for it’s many health benefits.  And, we’re all over health benefits, right??  This salad combines the nuttiness of the farro, the sweetness of the cherries and the saltiness of the feta all in one healthy dish.  Throw in some pecans for crunch, fresh parsley and green onion to freshen it up and a light and tangy fresh lemon dressing to finish it off.  It’s one of my new favorites!  🙂

Farro, Dried Cherry & Toasted Pecan Salad w/Feta

Adapted from Southern Living Magazine

Ingredients:

• 1 cup farro
• 2 cups low sodium chicken broth
• ½ cup toasted pecans, chopped (See Liz’s Tidbits)
• ¾  cup dried cherries
• ⅓ cup chopped green onions
• ¼ cup chopped italian parsley
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• ½ cup feta cheese

Preparation:

Bring farro and broth to a boil over high heat.  Reduce heat to low, cover tightly and cook until the farro is tender 20-25 minutes.  Drain and rinse with cool water. Then set aside to cool.

Once cool, stir in remaining ingredients.  I like to add my feta cheese to the top just before serving.

Liz’s Tidbits:

• To toast nuts, place them on a rimmed baking sheet and bake at 350° for 5-7 minutes or until lightly browned. I like to toast a whole sheet pan full then keep them in a mason jar in the fridge for when I need them.
•  I like organic produce when I can get it.  It’s just a personal preference.

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