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Cherry-Almond Farro Salad


Cherry Almond Farro Salad

Tossed with a minty vinaigrette, this healthy farro and cherry salad recipe can be served as a light lunch or as a side dish along with grilled chicken, duck or pork. Look for farro—a high-fiber whole grain that is an ancestor of modern wheat—with other whole grains in well-stocked supermarkets and natural-foods stores.

  • Author: Jennie Schwartz
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35


  • 1 cup of farro, rinsed
  • 2 cups of water
  • ½ teaspoon of salt divided
  • ¼ cup of white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon of freshly ground pepper
  • 2 cups sweet cherries, pitted and halved
  • ¼ cup of feta
  • ¼ cup of slivered almonds toasted
  • ¼ cup of red onion finely diced
  • 2 tablespoons of chopped fresh mint


Combine farro, water and ¼ teaspoon salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the farro is tender, 20 to 30 minutes. Drain any remaining liquid and fluff with a fork. Spread the farro out on a large rimmed baking sheet to cool for 10 minutes.

Meanwhile, whisk vinegar, oil, pepper and the remaining ¼ teaspoon salt in a large bowl. Add cherries, feta , almonds, onion, mint and the farro. Gently stir to combine.

Store in Fridge over night and serve the next day


I left out the mint, and the salad was still very good!

To make a vegan version, skip the feta cheese.


  • Serving Size: 3/4 cup
  • Calories: 277
Jennie Schwartz
Personal Health Coach

Jennie is a certified health coach and yoga instructor. Her approach combines yoga, fitness, and nutrition to achieve health goals. Her biggest joy is helping clients discover the tools needed for a lifetime of balance and well-being.

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