Apple Farro Salad

This sweet and crunchy farro salad has plump cherries, tart apple, peppery arugula and earthy cashews. Topped with a tangy honey mustard dressing, it’s an irresistible side dish that would be perfect for a potluck or barbecue.

1.5 cups uncooked farro
½ an apple, cut into bite-size pieces (I used a Pink Lady)
⅓ cup toasted cashews
⅓ cup dried cherries
2 large handfuls arugula

For the Honey Mustard Dressing:
¼ cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons apple cider vinegar
Pinch of salt (optional)
Pinch of freshly ground black pepper

For the Lemon Dressing:
¼ cup olive oil
2 tablespoons freshly squeezed lemon juice
Zest of half a lemon
Pinch of freshly ground black pepper

View the full recipe at Orchard Street Kitchen →