The cherries are out and I’m EXCITED. When you live in a multi-season place like Upstate New York, the summers are sweet, but short. So it’s this time of year when you’ll find me fully freaking out at the farmers market, shopping for the family of 8 I don’t have. There are too many options and it’s just too darn good.
With that said, it’s really easy to get into a salad rut during these warmer months as it’s natural to gravitate to the same ol’ thing over and over again. So here’s a fresh take on a summer salad that, with a little prep, can be thrown together in minutes. It’s also one that can be stored and eaten a few days in a row- no wilting involved. Now that’s what I’m talking about!
PS: I rarely use measurements for salads because it’s truly hard to “mess” anything up. I’ll give you the ingredients, and you can determine how much of each you’d like to use. Deal?
INGREDIENTS:
farro
kale
cucumber
cherries
almonds, sliced
sunflower seeds
gorgonzola/blue cheese
+ dressing*
*For the dressing, I usually mix dijon mustard, apple cider vinegar, a little honey, salt, pepper, and olive oil. Taste and adjust as you see fit! Or if you want a specific recipe, this honey mustard is one of my most favorites.
RECIPE:
Cook the farro as directed. I like to make a big batch of some type of grain for the week (rice, quinoa, farro, etc). Feel free to sub in a different one if you’d prefer. The 15-min packs from Trader Joe’s are heaven sent because farro is one grain that can take a bit longer. Run it under cold water to stop the cooking/cool if you make it fresh. Otherwise, pull it out of your fridge!
The kale can be used raw, but I like to saute it with some olive oil, salt, and lemon juice. This softens it and also just adds so much flavor. Cook on low until wilted a bit and let cool.
Assemble the salad with the chopped cherries, sliced cucumbers, almonds, sunflower seeds, and gorgonzola. Toss with your dressing and enjoy! If it’s “missing something”, but you aren’t sure what… add a little salt.