Cooking Instructions
HIDE IMAGES
SHOW ALL 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 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.
Rate & Review
Tap to Rate: