Farro with Pomegranate and Apple

Recipe

12 INGREDIENTS • 5 STEPS • 35MINS

Farro with Pomegranate and Apple

5

1 rating

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.

Farro with Pomegranate and Apple

Save

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

http://www.garlicandzest.com

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.

35MINS

Total Time

$1.96

Cost Per Serving

Ingredients

Servings

4

US / Metric

1/2 cup

Farro

1/2 cup

Pomegranate Seeds

1 cup

Apple, deseeded, peeled, diced

2 cups

Tuscan Kale, finely chopped

1 bunch

Scallion

2 scallions per 4 servings

1 clove

Garlic, minced

1

Orange, zested, freshly squeezed

1 Tbsp

or White Wine Vinegar

3 Tbsp

1/2 Tbsp

Dijon Mustard

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

231

Fat

11.0 g

Protein

5.2 g

Carbs

29.5 g

Farro with Pomegranate and Apple

Save

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

http://www.garlicandzest.com

Cooking InstructionsHide images

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 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 (1 bunch)

step 2 Place the Apple (1 cup) in acidulated water and set aside. Chop the Scallion (1 bunch)

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 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.

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.

step 5

Serve and enjoy!

step 5 Serve and enjoy!

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