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RECIPE
12 INGREDIENTS5 STEPS35MIN

Farro with Pomegranate and Apple

5.0
1 Ratings

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Garlic & Zest

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This salad is a perfect blend of fall fruits, hearty farro and fresh Tuscan kale. I thought an orange vinaigrette would be a good complement and it was, but you could substitute lemon for equally good results.
35MIN
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 cup
Farro
1 cup
Apples , deseeded, peeled, diced
2 cups
Tuscan Kale , finely chopped
2
Scallions
1 clove
Garlic , minced
1
Orange , zested, freshly squeezed
1 Tbsp
Rice Vinegar
or White Wine Vinegar
3 Tbsp
1/2 Tbsp
Dijon Mustard
to taste

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Nutrition Per Serving

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CALORIES
264
FAT
11.5 g
PROTEIN
6.0 g
CARBS
36.8 g

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 Apple (1 cup) in acidulated water and set aside. Chop the Scallion (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 tablespoon), Rice Vinegar (1 tablespoon), Dijon Mustard (2 teaspoon), 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 cup), and farro. Toss to combine. Add 3 tablespoons of the dressing to the salad and toss. Add more dressing if it seems too dry.
Step 5
Serve and enjoy!

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139 Saved
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Nutrition Per Serving
Calories
264
% Daily Value*
Fat
11.5 g
15%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
36.8 g
13%
Fiber
5.4 g
19%
Sugars
10.5 g
--
Protein
6.0 g
12%
Sodium
61.4 mg
3%
Vitamin D
--
--
Calcium
79.2 mg
6%
Iron
2.2 mg
12%
Potassium
239.1 mg
5%
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