# What you need:
→ Grains
01 - 1 cup uncooked farro
02 - 2 cups water
03 - 0.5 teaspoon kosher salt
→ Pickled Cherries
04 - 1 cup fresh cherries, pitted and halved
05 - 0.25 cup apple cider vinegar
06 - 1 tablespoon maple syrup
07 - 0.25 teaspoon sea salt
→ Crunchy Seeds
08 - 0.25 cup raw pumpkin seeds
09 - 0.25 cup raw sunflower seeds
10 - 1 tablespoon olive oil
11 - 0.25 teaspoon smoked paprika
12 - 0.25 teaspoon sea salt
→ Vegetables & Garnish
13 - 1 cup shredded purple cabbage
14 - 1 cup julienned carrots
15 - 1 cup thinly sliced cucumber
16 - 0.25 cup fresh chopped parsley
→ Dressing
17 - 2 tablespoons extra-virgin olive oil
18 - 1 tablespoon lemon juice
19 - 0.5 teaspoon Dijon mustard
20 - 0.25 teaspoon black pepper
# Steps to follow:
01 - Combine farro, water, and kosher salt in a medium saucepan. Bring to a boil over medium heat, reduce to a simmer, cover, and cook for 25 minutes until tender but chewy. Drain any excess water and set aside.
02 - In a small bowl, whisk apple cider vinegar, maple syrup, and sea salt. Add halved cherries, toss to coat, and let marinate for at least 20 minutes, stirring occasionally.
03 - In a skillet over medium heat, combine pumpkin seeds, sunflower seeds, olive oil, smoked paprika, and sea salt. Toast, stirring frequently, for 4-5 minutes until golden and crisp. Remove from heat and let cool.
04 - Shred purple cabbage, julienne carrots, thinly slice cucumber, and chop parsley. Set aside each component separately for bowl assembly.
05 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, and black pepper in a small bowl until emulsified.
06 - In serving bowls, layer cooked farro, pickled cherries with a small amount of pickling liquid, prepared vegetables, crunchy seeds, and fresh parsley. Drizzle with dressing just before serving.
