Farro, Pomegranate, & Arugula Salad with Shallot Vinaigrette
Ingredients
The farro
-
¾
cup
farro, rinsed
-
1 ½
cups
water
-
¼
tsp
salt
The dressing
-
3
tbsp
chopped shallot
-
3
tbsp
extra virgin olive oil
-
2
tbsp
apple cider vinegar
-
1
tsp
pure maple syrup
-
1
tsp
Dijon mustard
-
¼
tsp
salt
The salad
-
1
cup
pomegranate seeds (from 1 pomegranate)
-
¼
cup
dried cranberries
-
⅓
cup
walnuts, toasted
-
5
oz
baby arugula (2 cups)
Instructions
- Cook the rinsed farro with water and salt in a saucepan until the liquid is absorbed, then set aside to cool.
- Blend all dressing ingredients until smooth and set aside.
- Toast walnuts in a pan until fragrant, then add them to a large bowl.
- De-seed the pomegranate and add the seeds to the bowl with walnuts.
- Add cranberries, arugula, cooked farro, and dressing to the bowl and stir to combine.
- Serve the salad over more arugula if desired.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
7g
Sodium
200mg
Cholesterol
0mg
You might also like