This colorful farro salad with toasted pecans, dried cherries, celery, green onion, and feta cheese keeps well in the refrigerator for a few days.
Ingredients
- 2 cups water
- 1 cup farro
- 0.5 cups chopped celery
- 0.33 cups crumbled feta cheese
- 0.25 cups dried cherries
- 0.25 cups chopped green onions
- 2 tablespoons chopped toasted pecans
- 0.5 teaspoons lemon zest
- 1.5 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 0.25 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- lemon wedges for serving
Instructions
-
1
Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
-
2
Drain, spread on a baking sheet, and chill 5 minutes.
-
3
Mix celery, feta, dried cherries, green onion, pecans, lemon zest, lemon juice, olive oil, salt, and pepper in a bowl. Add farro; toss to combine. Serve with lemon wedges.
Nutrition Facts
Per serving
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