Farro Salad

Move over pasta salad, this light, but hearty dish takes the cake. Bursting with the summer flavors of basil and cherry this salad can serve as a main dish or a side to your grilled favorites.  This dish is my 'ode to the end of summer... I hope you enjoy!


Serves 4

  • 1 cup farro, dried
  • 3 cups water
  • 1 cup cherries, pitted
  • 1 cup basil, chopped
  • 1 cup baby arugula
  • 1 tbsp mustard
  • 1 lemon juiced
  • 1 tbsp greek yogurt (optional)
  • 1 tbsp balsamic vinegar, OR balsamic reduction

In a medium pot, bring water to a boil. Add farro and let simmer 30-45 until water is soaked up. Meanwhile, mix together mustard, lemon, and optional yogurt.

After farro has cooled pour dressing over the farro, then mix in basil, arugula, and cherries. top with balsamic to enjoy!


Cherry Chicken salad

Cherry Chicken Salad

  • 4 cups cooked and cooled chicken, chopped or pulled
  • 1 cup cherries, pitted and chopped
  • 3 stalks celery, diced
  • 1 cup packed basil
  • 1 cup Greek yogurt (I prefer full fat)
  • 1 lemon, juiced and zested
  • 1 T. mustard powder
  • 1/2 cup chopped pecans
  • Salt and Pepper

*Tip: I like to use leftover chicken or just buy a rotisserie chicken to save time.

Mix together chicken, celery and basil.  Mix together mustard, yogurt, and lemon juice and then pour over chicken.  Blend completely. Fold in cherries and pecans. Season with salt and pepper to taste. Enjoy over a salad or on a slice of whole grain toast.

Now tell me - what are your favorite protein sources? Do you notice a difference when you eat more or less? Let me know in the comments below!