Farro with Pomegranate and Apple

Name: Farro with Pomegranate and Apple
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 6 serving
Ingredients: ½ cup pecans; 1 cup farro; 1 pomegranate; 1 large granny smith apple; 3 cups kale; 2 scallions; 1 clove garlic; 1 lemon; 3 tablespoons olive oil; 2 teaspoons Dijon mustard; 2 teaspoons maple syrup; ¼ teaspoon kosher salt; ⅛ teaspoon freshly ground black pepper

User Reviews

4.8

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6
Calories
286 kcal
Course
Main Course, Salad
Cuisine
American

Farro with Pomegranate and Apple

Andrew Underwood

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This hearty is healthy and loaded with flavor. Containing apples, juicy pomegranate seeds and pecans. It's great for fall as a brown bag lunch or side dish with rotisserie chicken.

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Ingredients

Servings

½ cup pecans
1 cup farro
1 pomegranate peeled and seeded
1 large granny smith apple
3 cups kale
2 scallions thinly sliced

For dressing

1 clove garlic minced
1 lemon
3 tablespoons olive oil
2 teaspoons Dijon mustard
2 teaspoons maple syrup
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

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Instructions

FOR THE SALAD:

Preheat oven to 375°. Place pecans on a baking sheet and toast until fragrant and browned, about 8-12 minutes.
Cook farro according to package directions. Let the farro cool, uncovered to room temperature.
In a large bowl combine the pomegranate seeds, apple, kale, scallions and farro. Toss to combine. Add 3 tablespoons of the dressing to the salad and toss. If the salad still seems a little dry, add an additional tablespoon of dressing at a time -- tossing and tasting along the way. I always end up with extra dressing, which I stick in the refrigerator and use for another salad or even over some steamed green beans or asparagus (Yum!)

MAKE THE DRESSING:

Zest the lemon with a microplane grater and transfer it to a small bowl. Add the garlic, mustard, the juice from the lemon, olive oil, maple syrup salt and pepper. Whisk to emulsify and set aside.
Remove the seeds from the pomegranate, discarding the pith and skin. Transfer the seeds to a large bowl.
Peel, seed and chop the apple into 1/2" dice. Add it to the pomegranate bowl.
Remove the tough stems from the kale leaves and discard. Massage the kale with your clean hands on a cutting board for 2-3 minutes until the kale smells grassy and fragrant and the leaves are a bright green. Take a handful of kale and bunch it up very tightly in one hand. Slice the tight ball of kale into thin ribbons. Continue with the remainder of the kale and transfer to a the pomegranate mixture .
Add the cooled farro to the salad and toss to combine. Add about half of the dressing, tossing well to coat. If the salad seems dry, add a bit more dressing a tablespoon at a time. (Note: any leftover dressing can be refrigerated for another salad).
Just before serving, add the toasted pecans.

Notes

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Show Details

Calories 286kcal (14%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 1g (5%) Sodium 133mg (6%) Potassium 367mg (10%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 3405IU (68%) Vitamin C 52.4mg (58%) Calcium 78mg (8%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 286 kcal

% Daily Value*

Calories	286kcal	14%
Carbohydrates	38g	13%
Protein	5g	10%
Fat	13g	20%
Saturated Fat	1g	5%
Sodium	133mg	6%
Potassium	367mg	8%
Fiber	7g	28%
Sugar	6g	12%
Vitamin A	3405IU	68%
Vitamin C	52.4mg	58%
Calcium	78mg	8%
Iron	1.8mg	10%