Pomegranate Farro Salad
This Pomegranate Farro Salad is a vibrant, nutrient-packed dish that combines nutty farro, juicy pomegranate arils, and crisp spinach all tossed in a tangy pomegranate vinaigrette. It’s a perfect balance of sweet, savory, and tangy flavors, making it a great side dish or light meal. Whether served at a holiday gathering or as a fresh and hearty weeknight salad, this recipe is guaranteed to impress.
Ingredients
For the Salad:
- 1 cup farro rinsed
- 2 cups vegetable broth
- ½ teaspoon salt
- 1 cup pomegranate arils
- 2 cups baby spinach julienned
- ¼ cup shallots minced
- ¼ cup chopped fresh parsley
For the Pomegranate Vinaigrette:
- ⅓ cup pomegranate juice
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- In a medium saucepan, combine the 1 cup farro, 2 cups vegetable broth, and ½ teaspoon salt.1 cup farro, 2 cups vegetable broth, ½ teaspoon salt
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes or until the farro is tender but still chewy.
- Drain any excess liquid and let it cool slightly.
- In a small jar or bowl, whisk together 1 cup pomegranate arils, 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, ¼ tsp salt, and ¼ tsp black pepper until well combined. Taste and adjust seasoning as needed.1 cup pomegranate arils, 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, ¼ tsp salt, ¼ tsp black pepper, ⅓ cup pomegranate juice
- In a large bowl, combine cooked farro, 2 cups baby spinach¼ cup shallots, 1 cup pomegranate arils, and ¼ cup chopped fresh parsley. Drizzle with the pomegranate vinaigrette and toss gently to combine.2 cups baby spinach, ¼ cup shallots, ¼ cup chopped fresh parsley
- Serve immediately or refrigerate for up to 1 day for enhanced flavor.