Cooking Instructions
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Step 1
Bring a medium saucepan of water to a boil. Add
Farro (1/2 cup)
, reduce heat to medium, and cook for 25-30 minutes until tender. Drain farro through a mesh sieve, and set aside to cool.
Step 2
Place the
Apples (1 cup)
in acidulated water and set aside. Chop the
Scallions (2)
.
Step 3
Make the dressing by combining the
Garlic (1 clove)
, 3 tablespoons of freshly-sqeezed
Orange (1)
juice and orange zest,
Olive Oil (3 Tbsp)
,
Rice Vinegar (1 Tbsp)
,
Dijon Mustard (1/2 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
in a small bowl. Whisk to combine.
Step 4
In a large bowl, combine the
Pomegranate Seeds (1/2 cup)
, apple,
Tuscan Kale (2 cups)
, and farro. Toss to combine. Add 3 tablespoons of the dressing to the salad and toss. Add more dressing if it seems too dry.
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