Farro, cherry, and walnut salad

By Admin_Servier 4 years ago
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Farro, cherry, and walnut salad

4 servings


  • 1.2 L water
  • 260 g uncooked farro
  • 200 g sweet cherries, pitted and halved
  • 70 g celery, diced
  • 40 g walnuts, coarsely chopped
  • 15 g fresh flat-leaf parsley leaves
  • 30 mL fresh lemon juice
  • 16 g whole-grain Dijon mustard
  • 15 mL honey
  • Ground black pepper
  • 15 mL extra virgin olive oil
  • 1 pinch of salt

Nutritional values (per serving):

Energy: 393 kcal
Total carbs: 57 g
Sugar: 11 g
Total fat: 12 g
Saturated fat: 2 g
Omega3: 0.8 g
Fiber: 6 g
Sodium: 95 mg



  1. Bring 5 cups of water to a boil in a large saucepan. Add farro and 1 pinch of salt to boiling water. Cook 15 minutes or until al dente. Drain and cool at room temperature for 15 minutes.
  2. In a large bowl, mix farro, cherries, celery, walnuts, and parsley.
  3. In a small bowl, mix lemon juice, mustard, honey, pepper, and remaining 1 pinch of salt. Gradually add oil, stirring constantly with a whisk.
  4. Pour dressing over farro mixture, and toss to coat.
Nutritional advice:

Parsley and cherries contain vitamin C. This vitamin is a powerful antioxidant that helps protect our cells against oxidative stress, which has an impact on cardiovascular processes.  (Source: EFSA, authorized claims on Vitamin C,  Csányi, Gábor, Francis J. Miller. “Oxidative Stress in Cardiovascular Disease.” Int J Mol Sci. 2014;15(4):6002-6008.

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